Spicy Shrimp and Avocado BiBimBap - California Avocados

Name: 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)

californiaavocado.com

This bibimbap is a California spin on a Korean staple. We’ve lightened things up by replacing the traditional beef with shrimp, included kimchi for its…

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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)