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Sweet and Sour Chili Shrimp Bowl
These sweet and sour shrimp are based on kkanpung saewu, a popular Korean-Chinese dish that is a crowd favorite. Large shrimp are stir-fried with charred bell peppers, onions, and baby corn in a slightly tangy, savory, and sweet sauce with just the right amount of heat. The stir fry is served on a bed of fluffy white rice for a bowl full of deliciousness!
Nutritional facts
Protein
28g
Carbs
95g
Calories
550
Fat
4.5g
Ingredients
Gochujang Paste, Gochugaru, Calrose Rice, Shrimp, Canned Baby Corn, Garlic, Onion, Ketchup, Green Onion, Ginger, Green Bell Pepper, Red Bell Pepper, Canola Oil, Sweet Chili Sauce, Soy Sauce, Ottogi Apple Vinegar, Corn Syrup
Reviews
4.3
Based on 598 reviews
Raina Shah · 12/24/24
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About Esther Choi
Esther Choi, chef / owner of mŏkbar and mŏkbar Brooklyn, and soon mokbar Midtown, as well as chef / partner of Ms. Yoo, grew up cooking traditional Korean food with her Korean-native grandmother. Inspired by the old-aged techniques of her grandmother’s cooking, Chef Esther believes that food is the ultimate expression of a country’s culture. From its history and social customs, to its language, geography and arts, Chef Esther seeks to offer guests an understanding and appreciation of Korean food.Since the 2014 opening of her first venture, mŏkbar in Chelsea Market, Esther has been hailed as a “New Rising Chef” by Food Republic and in 2015 was named a “Zagat 30 under 30” NYC Culinary Rockstar.
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