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Prepare The Quick Pickled Cucumber

  • Vinegar, rice wine 125 ml
  • Cucumber, sliced 1 each
  • Sugar, granulated white 10 ml
  • Salt 8 ml

Prepare the Gochujang and Miso Umami Vinaigrette

Prepare the Shrimp

  • Fresh shrimp, peeled, deveined 900 g

Finish the Dish

  • Tri color quinoa, cooked 375 g
  • Black rice, cooked 500 g
  • Kimchi 75 g
  • Scallions, thinly sliced on a bias 3 each
  • Lemon wheel, for garnish
  • Sesame seeds, toasted 5 ml
  1. Prepare The Quick Pickled Cucumber

    • In a small sauce pan, combine rice wine vinegar, sugar and salt. Boil for 1 minute. Remove from heat and pour over cucumber. Set aside to marinate for 1 hour.

     

  2. Prepare the Gochujang and Miso Umami Vinaigrette

    • In a medium sized bowl whisk together all ingredients except for the oil. Slowly stream in the oil to create a vinaigrette.

     

  3. Prepare the Shrimp

    • Pour half of the prepared vinaigrette over the shrimp and toss to marinade for 30 minutes.
    • After marinating for 30 minutes, grill or sauté shrimp
  4. Finish the Dish

    • Arrange the grains, garnishes and shrimp in a bowl and dress with remaining vinaigrette.