Chef Favorites

Korean-Style Tofu & Brown Rice Bowls

with Kimchi & Marinated Carrots

45 MIN

+$6.99/serving 2 Servings

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with Shrimp

From the Test Kitchen

These bold vegetarian rice bowls feature a duo of traditional Korean ingredients—gochujang, a sweet and spicy chile paste that stars in the glaze for our tofu, and kimchi, a fermented vegetable side dish. Marinated carrots and sautéed bok choy add satisfying crunch to the dish.
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Nutrition

PER SERVING
Calories

560 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Tail-On Shrimp (Peeled & Deveined)
½ cup Brown Rice
⅓ cup Kimchi
2 tsps Gochujang
3 Tbsps Savory Black Bean-Chile Sauce
6 oz Carrots
2 cloves Garlic
2 tsps Honey
10 oz Baby Bok Choy
1 Tbsp Rice Vinegar
1 Tbsp Sesame Oil
1 tsp Black & White Sesame Seeds

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the glaze

Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root ends of the bok choy; roughly chop. Peel the carrots and grate on the large side of a box grater; place in a bowl. Add the sesame oil and vinegar. Season with salt and pepper; toss to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate, large bowl, combine the black bean-chile sauce, honey, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

2 Cook the rice

In a small pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

3 Cook & glaze the shrimp

Meanwhile, pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to the bowl of glaze; toss to coat.

4 Cook the bok choy & serve your dish

In pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and chopped bok choy; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat. Serve the cooked rice topped with the cooked bok choy, kimchi, marinated carrots, and glazed shrimp. Garnish with the sesame seeds. Enjoy!