Spicy Shrimp and Avocado BiBimBap - California Avocados

Ingredients

• Shrimp
• 2 Tbsp. gochujang (Korean chili paste)
• 1 tsp. rice vinegar
• 1 1/2 tsp. low sodium tamari or coconut aminos
• 1 1/2 tsp. toasted sesame oil
• 1 lb. 26/30- count) shrimp
• 1 Tbsp. neutral cooking oil
• Sesame Kale
• 1 Tbsp. toasted sesame oil
• 1 Tbsp. low sodium tamari or coconut aminos
• 8 oz. baby kale
• 1 Tbsp. sesame seeds
• Veggie Salads (Banchan)
• 1/4 cup low sodium tamari or coconut aminos
• 3 Tbsp. rice vinegar
• 2 Tbsp. sesame oil
• 1 Tbsp. gochujang
• 1 Tbsp. honey
• 1/2 cup bean sprouts
• 4 carrots, julienned
• 1 cucumber, cut into half moons
• 2 ripe, Fresh California Avocados, seeded, peeled and diced
• Bowl Ingredients
• 2 cups brown rice
• 1 cup kimchi, drained and roughly chopped
• 4 fried eggs cooked on very high heat, sunny side up with runny yolks and crispy whites
• Korean red pepper and sesame seeds to serve (optional)