Korean Shrimp Rice Bowls

• 1 teaspoon non-GMO gochujang
• 2 teaspoons toasted sesame oil
• 2 teaspoons soy sauce
• 1 piece whole garlic clove
• 1 teaspoon sugar or maple syrup
• 2 teaspoons rice vinegar
• 10 ounces wild shrimp
• 2 teaspoons avocado oil, for frying
• 1 piece whole medium cucumber, peel & thinly sliced
• 1 teaspoon toasted sesame seeds
• 1/4 teaspoon gochugaru (Korea hot pepper powder)
• 2 pieces whole medium carrots, shredded
• 1/2 piece whole medium zucchini, julienned
• 3 ounces shiitake mushrooms, stems removed & thinly sliced
• 3 teaspoons toasted sesame oil
• 2 pieces whole clove garlic, minced
• 1 teaspoon soy sauce (more to taste)
• 3 teaspoons avocado oil, for frying
• 3 tablespoons mayonnaise
• 1 teaspoon non-GMO gochujang

1. For the shrimp:rnIn a shallow glass storage container, whisk together the gochujang, sesame oil, soy sauce, garlic, maple syrup, and rice vinegar. Add the shrimp and toss to coat. Place in the refrigerator and allow to marinate for at least 1 hour.
2. For the gochujang mayo:rnIn a small bowl, whisk together the mayo and gochujang.
3. For the veggies:rnCucumbers:rnPlace the cucumbers in a shallow bowl and sprinkle with 1 teaspoons of salt. Let sit for 5-10 minutes and squeeze + dump out the excess water. Add the sesame seeds, gochugaru, 1/3 of the garlic, and 1 teaspoon toasted sesame oil and stir. Refrigerate until ready to use.
4. Zucchini:rnHeat a medium-sized cast iron skillet over medium-high heat. Add a teaspoon of avocado oil. Add the zucchini and 1/3 of the garlic and saute until tender crisp, about 3 minutes. Season to taste with salt. Stir in 1 teaspoon toasted sesame oil. Remove from skillet to a plate.
5. Carrots:rnAdd another teaspoon of avocado oil and saute the carrots until tender crisp, about 3 minutes. Season to taste with salt. Remove from pan to the plate.
6. Mushrooms:rnAdd another teaspoon of oil and saute the mushrooms for about 3 minutes, or until becoming soft. Add remaining garlic and saute 2 more minutes. Remove from heat and stir in 1 teaspoon toasted sesame oil and soy sauce to taste. Remove to plate.
7. To finish:rnrnIn the now-clean pan, heat 2 teaspoons avocado oil over high heat. Add the shrimp and cook until pink and opaque in the center, about 2-3 minutes per side. rnrnPlace some rice in a bowl. Arrange the veggies and shrimp on top. Add kimchi and toasted seaweed if desired. Top with gochujang mayo. Devour.rnrnRecipe inspired by Maangchi, Korean Bapsang, and Cooking Classy.

nongmo gochujang, sesame oil, soy sauce, garlic, sugar, rice vinegar, shrimp, avocado oil, cucumber, sesame seeds, gochugaru, carrots, zucchini, shiitake mushrooms, sesame oil, clove garlic, soy sauce, avocado oil, mayonnaise, nongmo gochujang

Taken from food52.com/recipes/69391-korean-shrimp-rice-bowls (may not work)