Name: Korean Shrimp & Egg Rice Bowl with Fresh Veggies
Prep time: 12 min
Cook time: 13 min
Total time: 25 min
Yield: 2 servings
Cuisine: korean
Ingredients: 8 oz shrimp (peeled and deveined); 3 eggs; 2 cups cooked rice; 1 cucumber (thinly sliced); 2 carrots (thinly sliced or julienned)

Korean Shrimp & Egg Rice Bowl with Fresh Veggies

A simple and delicious Korean-style rice bowl featuring tender shrimp, fluffy scrambled eggs, and fresh cucumber and carrot toppings. This quick dish is perfect for beginners and comes together in under 30 minutes with minimal effort.

25 min

Easy

2 servings

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Taste Profile

Sweet2/10

Salty6/10

Sour0/10

Umami8/10

Spicy0/10

🥄 Texture

The bowl combines fluffy, slightly sticky rice with soft, creamy scrambled eggs and firm, springy shrimp. Fresh cucumber and carrot add a crisp, crunchy contrast while the sesame oil gives a light, silky coating.

👃 Aroma

A warm savory aroma of soy and sesame oil with a clean briny note from the shrimp and a gentle eggy scent. Bright, green hints from the raw cucumber and carrot lighten the overall profile.

🍷 Pairs Well With

Chilled green tea or a light lager; alternatively a crisp, unoaked white wine (Sauvignon Blanc) or cold soju.

🥗 Side Dishes

Kimchi or quick-pickled daikon for acidity and crunch, a simple seaweed salad or blanched seasoned spinach (sigeumchi namul), and steamed or stir-fried bok choy as a warm vegetable side.

Instructions

Heat 1 tablespoon oil in a pan over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink. Season with salt and pepper. Remove and set aside.

In the same pan, add another tablespoon of oil. Beat the 3 eggs in a bowl, then pour into the pan. Scramble gently until cooked through (about 3-4 minutes). Season with salt and pepper.

While the eggs cook, prepare the cucumber and carrots by slicing them thinly. You can eat them raw or quickly stir-fry them in a separate small pan for 2 minutes if you prefer them warm.

Divide the cooked rice into bowls. Top each bowl with scrambled eggs, cooked shrimp, and fresh cucumber and carrot slices.

Drizzle with a simple Korean sauce made by mixing 2 tablespoons soy sauce, 1 tablespoon sesame oil, and 1 teaspoon sugar. Serve immediately.