KOREAN STYLE FRIED SHRIMP RICE BOWLS | HALF BAKED HARVEST

Korean Style Fried Shrimp Rice Bowls | Half Baked Harvest image

Provided by @MakeItYours

Number Of Ingredients 25

1 1/2 cups uncooked jasmine rice
3 cups water
2 tablespoons toasted sesame seeds (plus more for serving)
2 cloves garlic (finely minced or grated)
1 tablespoon fresh ginger (grated)
3 tablespoons soy sauce
3 tablespoons gochujang (Korean chile paste)
1 1/2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon honey
2/3 cup flour (see notes on how to make this gluten free)
1 tablespoon cornstarch
1 1/2 pounds medium shrimp (peeled and deveined with tails left on or off (your preference))
1/2 pound cooked chow mein noodles or other thick asian noodles
oil (for frying)
2 tablespoons sesame oil
1 pound shiitake mushrooms
12 ounces fresh spinach
2 carrots (cut into matchsticks)
1 cup purple cabbage (thinly sliced)
4 scallions (chopped)
1 cup bean sprouts
1 cup kimichi
4 fried eggs (or cooked to your liking)
sriracha (for serving)