Shrimp Kim Chee Bowl Recipe

In a medium pot, combine 6 cups chicken stock (or dashi) and 1 cup water and bring to a gentle simmer over medium heat.

If using bonito flakes, add 1 tablespoon now, simmer 3–4 minutes, then strain the flakes out through a fine mesh strainer.

Stir in 2 tablespoons soy sauce, 1 tablespoon mirin and 1 teaspoon sesame oil. Keep the broth hot on the lowest simmer while you prepare the rest.

In a bowl combine 3 cups thinly sliced napa cabbage, 2 teaspoons gochugaru, 1 tablespoon minced garlic, 1 teaspoon minced ginger, 1 teaspoon fish sauce, 1 teaspoon rice vinegar and 1 teaspoon sugar. Mix well until the cabbage is evenly coated.

Fold in 2 tablespoons thinly sliced scallions. Let sit at room temperature for at least 20 minutes to allow flavors to meld (you can make this several hours ahead and refrigerate for a brighter, quicker kimchi).

Taste and adjust: add a pinch more sugar for balance or extra gochugaru/fish sauce to increase heat and umami. Keep covered in refrigerator if not using immediately.

Pat 12 large peeled and deveined shrimp dry with paper towels. Place in a bowl and toss with 1 teaspoon soy sauce, 1 teaspoon sake (optional), 1 teaspoon salt and 1 teaspoon shichimi togarashi until evenly coated.

Heat a medium skillet over medium-high heat and add 2 teaspoons neutral oil. When oil is shimmering, add shrimp in a single layer and cook 1–1.5 minutes per side until pink and just cooked through. Remove from pan and set aside. Do not overcook.

Bring a separate pot of water to a rolling boil. Cook 8 oz ramen noodles according to package instructions (usually 2–4 minutes for fresh, 4–5 for dried) until just tender. Drain and briefly rinse under hot water to remove excess starch if desired; divide between two bowls.

Reheat the broth to a gentle simmer and taste; adjust seasoning with a little extra soy sauce or salt if needed. Ladle equal portions of hot broth over the noodles in each bowl.

Top each bowl with: half the cooked togarashi shrimp, about 1/2 cup quick kim chee, sliced mushrooms (briefly wilted in the hot broth or sautéed beforehand), a handful (about 1 cup) baby spinach or bok choy (the hot broth will wilt it), and 1/2 cup bean sprouts. Halve the soft-boiled eggs and place on top.

Garnish each bowl with sliced scallions, a sprinkle of sesame seeds, small strips of nori if using, and a few drops (about 1/2 tsp per bowl) of toasted sesame oil. Serve immediately while hot.