Saeu Bokkeumbap (Spicy Prawn and Vegetable Rice Bowl)
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Ingredients
- 400 g raw king prawns, peeled
- 500 g cooked short-grain rice (cooled)
- 1 onion, diced
- 1 carrots, diced
- 2 garlic cloves
- 1 tbsp gochujang paste
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 2 spring onions, sliced
Nutrition (per serving)
- Calories
- 308 kcal
- Protein
- 21.9 g
- Carbohydrate
- 42.6 g
- of which sugars
- 4.6 g
- Fat
- 4.6 g
- of which saturates
- 0.8 g
- Fibre
- 2.1 g
- Salt
- 1.35 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the sesame oil in a large frying pan or wok and stir-fry the onion and carrot for 3 minutes.
- 2
Add the garlic and prawns and stir-fry for 2-3 minutes until the prawns turn pink.
- 3
Add the rice, gochujang and soy sauce and stir-fry for 4-5 minutes, breaking up the rice, until heated through and the prawns are cooked through.
- 4
Scatter with spring onions and serve hot.
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