Hoe Dupbap with Shrimp and Vegetables

Ingredients

• 2 cups cooked white rice
• ½ pound large shrimp, peeled and deveined
• 1 whole carrot
• 1 whole zucchini
• 2 cups spinach, fresh
• 2 tablespoons gochujang (Korean red chili paste)
• 1 tablespoon soy sauce
• 2 whole eggs

Instructions

1. 1

   Cut the carrot lengthwise in half, then place flat-side down and slice lengthwise into thin 1/8-inch-wide matchsticks about 2 inches long.

2. 2

   Cut the zucchini lengthwise in half, then place flat-side down and slice lengthwise into thin 1/8-inch-wide matchsticks about 2 inches long.

3. 3

   Pat the shrimp dry with paper towels by pressing them gently between the towel and your palm, removing any surface moisture.

4. 4

   In a small bowl, whisk together the gochujang, soy sauce, and 1 tablespoon of water until smooth and uniform.

5. 5

   Heat 1 tablespoon of olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

6. 6

   Add the shrimp to the hot oil and cook without stirring for 1.5 minutes until the bottoms turn opaque pink, then flip each shrimp and cook the other side for 1 minute until fully pink.

7. 7

   Transfer the cooked shrimp to a clean plate using a slotted spoon or tongs.

8. 8

   Add the carrot matchsticks to the same skillet and cook over medium-high heat, stirring once every 30 seconds, until they begin to soften and the edges lighten slightly, about 2 minutes.

9. 9

   Add the zucchini matchsticks to the skillet and cook, stirring once every 30 seconds, until tender-crisp and light golden at the edges, about 2 minutes.

10. 10

    Add the spinach to the skillet in a large handful and stir constantly until it shrinks down and turns dark green, about 1 minute.

11. 11

    Transfer all cooked vegetables to the plate with the shrimp using a slotted spoon, leaving any excess oil in the pan.

12. 12

    Crack both eggs into the same skillet and cook over medium-low heat without stirring until the whites are fully set and opaque but the yolks still jiggle when you gently shake the pan, about 3 minutes.

13. 13

    Divide the cooked rice evenly between two bowls, mounding it in the center of each bowl.

14. 14

    Arrange the shrimp and vegetables on top of the rice in the bowl, placing them in small sections around the rice mound.

15. 15

    Slide one fried egg on top of the rice and vegetables in each bowl, centering it over the mound.

16. 16

    Drizzle the gochujang sauce in a thin line across the top of each bowl over the egg and vegetables.

17. 17

    Serve the bowl immediately to the table before the egg cools, with a spoon for mixing all components together.

Tools you’ll need

• 12-inch skillet with cover or lid
• small mixing bowl
• cutting board
• sharp chef's knife
• paper towels
• slotted spoon or tongs
• two serving bowls

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