April Magazines 2018 89014 - Page 30

Korean Shrimp BBQ Bowl Serves 4 2 Tbsp. gochujang (Korean chili sauce) Make spicy aioli by combining gochujang, mayo, sesame oil and garlic in a 2 Tbsp. mayonnaise small bowl. Set aside. Sauté spinach and mushrooms in canola oil. Divide rice 1 tsp. dark sesame oil among 4 bowls. Top with equal portions of shrimp, spinach, carrot, cabbage 1­2 small garlic cloves, minced 12 oz. cooked shrimp and bean sprouts. Lay egg on top, sprinkle with green onion and serve with spicy aioli. 1 package baby spinach 4­6 oz. shiitake mushrooms Canola oil 2­3 cups cooked brown or wild rice 1 1/3 cups carrot ribbons or matchsticks 1 1/3 cups shredded cabbage 1 cup bean sprouts 4 eggs, fried Chopped green onions 30 April/May 2018 Adapted from Cooking Light