Snacker Size Bibimbap

Prep Time:
20 mins.
Cook Time:
5 mins.
12 bowls

Saucemaker Szechwan

A savoury blend of aromatic sesame and invigorating Chinese spices expertly combined to deliver a balanced flavour with a slight heat from jalapenõ peppers and a touch of garlic.


2 lb (1 kg) 16/20 Shrimp, deveined and tails removed

1 3/4 cups (425 mL) E.D.SMITH® Saucemaker Szechwan Sauce

3 tbsp (45 mL) Canola oil

2 tbsp (30 mL) Red chili paste, such as Gochujang

6 cups (1.5 L) Cooked short-grain white rice

6 cups  (1.5 L) Bean sprouts

2 Carrots, julienned and sautéed (250 g)

4 cups (1 L)  Zucchini, sliced into rounds and sautéed

2 cups  (500 mL)  Kimchi

12 Fried eggs

3 tbsp (45 mL)  Sesame seeds, toasted      


Toss shrimp with 1 cup (250 mL) of the Szechwan Sauce. Marinate in refrigerator for 1 hour.

In a large wok, heat half of the oil over medium-high heat; cook half of the shrimp for 2 or 3 minutes or until shrimp are pink and starting to curl. Repeat with remaining oil and shrimp. Slice each shrimp into 4 pieces.

Combine remaining Szechwan Sauce with chili paste.

Assembly:  1 order (1 bowl):  Place 1/2 cup (125 mL) rice in bottom of a 2-cup (500 mL) bowl. Top with 75 g shrimp (4 shrimp per person), 40 g bean sprouts, 20 g carrot, 50 g zucchini, 50 g kimchi, and fried egg.

Drizzle with 1 tbsp (15 mL) of the Szechwan Sauce. Sprinkle with 1 tsp (5 mL) sesame seeds.

Tip:  Replace fried eggs with poached eggs, if desired.