Korean spicy shrimp stir-fry and pickled daikon

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Korean spicy shrimp stir-fry and pickled daikon

Dairy-Free, Spicy

2 Servings, 480 Calories/Serving

25–40 Minutes

Customize this popular Korean stir-fry by choosing your favorite protein. Paired with quick-pickled daikon, our version is the perfect blend of sweet, tangy, and fiery flavors. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ cup long-grain white rice
  • ½ ounce dried shiitake mushrooms
  • 1 organic purple daikon or other small radish
  • 3 tablespoons apple cider vinegar
  • 1 organic yellow onion
  • 3 organic scallions
  • 1 organic carrot
  • 2 tablespoons gluten-free tamari
  • 2 tablespoons gochujang

Nutrition per serving

Calories: 480, Protein: 25g (50% DV), Fiber: 6g (24% DV), Total Fat: 8g (12% DV), Monounsaturated Fat: 4.5g, Polyunsaturated Fat: 2g, Saturated Fat: 0.5g (3% DV), Cholesterol: 155mg (52% DV), Sodium: 950mg (40% DV), Carbohydrates: 78g (26% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV).
Contains: Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice; soften the mushrooms

  • Rinse the rice. 

In a small sauce pot, combine the rice and 1¼ cups [2¼ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.

In another small sauce pot, combine the shiitake mushrooms and 1½ cups [3 cups] water. Bring to a boil, cover, and cook, stirring occasionally, until softened, 3 to 5 minutes. Meanwhile, start preparing the rest of the meal. 

2

Make the quick-pickled daikon

  • Scrub or peel the daikon; cut the daikon in half lengthwise, then crosswise into thin half-moons.

In a medium bowl, combine the daikon, apple cider vinegar, and 1 tablespoon [2 TBL] water. Season with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.

3

Prep the vegetables and tamari mixture

  • Peel the onion and cut into enough ½-inch-thick slices to measure 1 cup [2 cups].
  • Trim the root ends from the scallions; cut the white parts into 1-inch pieces. Thinly slice the green parts on the diagonal for garnish.
  • Scrub or peel the carrot and trim the ends; cut the carrot on the diagonal into ¼-inch-thick slices.
  • Remove the mushrooms, reserving the soaking liquid. Discard the stems and thinly slice the mushroom caps.
  • In a small bowl, stir together the tamari and gochujang.

4

Prep your protein

  • Shrimp: Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Cut into ½-inch pieces. Season lightly with salt and pepper.
  • Chicken, steak, or pork strips: Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel. Cut crosswise into 1-inch pieces. Season lightly with salt and pepper.
  • Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes. Season with salt and pepper.
  • Plant-based chick*n: Pat the chick*n dry with a paper towel; season with salt and pepper.

5

Start cooking your protein

In a wok or medium [large] frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add your protein and cook, stirring occasionally, until lightly browned but not yet cooked through, 1 to 3 minutes for shrimp; 2 to 4 minutes for steak or pork; and 3 to 5 minutes for chicken, tofu, or plant-based chick*n. Transfer to a plate and cover to keep warm. Do not clean the pan.

6

Cook the vegetables; finish the stir-fry

If the pan used for your protein is dry, add 1 to 2 tablespoons oil. Warm over medium-high heat until hot but not smoking. Add the onion and white part of the scallions, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the carrot and cook until starting to soften, 1 to 2 minutes. 

Add your protein and any accumulated juices, mushrooms, ⅓ cup [⅔ cup] reserved mushroom soaking liquid, tamari mixture, and ½ teaspoon [1 tsp] sugar (from your pantry), if using. Stir to coat and cook until your protein is cooked through and the sauce is heated through, 1 to 3 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the rice to individual bowls and top with the stir-fry. Garnish with the green parts of the scallions and serve the pickled daikon on the side.

Kids Can!
  • Rinse the rice. 
  • Measure the water for the rice and mushrooms.
  • Assemble the quick-pickled daikon. 
  • Measure the onion.
  • Garnish with the scallions.