Recipe description
July 10, 2026
Shrimp Kimchi Gochujang Yogurt Pokebowl
A bright, gut-friendly poke bowl with fermented kimchi yogurt.
Fermented Foods
Probiotic Rich
Digestion Friendly
88%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
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We found the following allergens in the recipe ingredients: shellfish, mustard, sulfites, tree_nut, soy, peanut, celery, sesame, lupin, milk
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from vegetables and kimchi.
- Includes fermented ingredients (kimchi and yogurt) for gut-friendly cultures.
- Balances protein from shrimp with vegetables and a fiber-rich base.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Shrimp
200
gram
Kimchi
1
cup
Gochujang (Korean chili paste)
2
tablespoon
Greek yogurt
1
bowl
Lettuce
2
bowl
Cucumber
0.5
piece
Carrot
1
piece
Onion
0.25
piece
Sesame oil
1
teaspoon
Instructions
1
Cook the shrimp in a pan over medium heat until pink and cooked through.
2
In a bowl, combine Greek yogurt and gochujang to create a spicy sauce.
3
Shred the kimchi and set aside.
4
Chop the lettuce, cucumber, carrot, and onion into bite-sized pieces.
5
In a serving bowl, layer the lettuce, followed by the vegetables, and shrimp.
6
Drizzle the sesame oil on top, and add the kimchi.
7
Finish by adding the gochujang yogurt sauce over the top.
8
Serve immediately and enjoy your poke bowl!
More Recipes For Your Gut
Nutrition
520 kcal
Calories
28 g
Protein
58 g
Carbohydrates
8 g
Fiber
12 g
Sugar
18 g
Fat
4 g
Saturated fat
1.3 g
Salt
FAQ
What are the key ingredients and nutritional benefits?
It combines shrimp, kimchi, a yogurt–gochujang sauce, and fiber-rich vegetables. Shrimp and yogurt provide protein; kimchi adds fermentation-derived probiotics; vegetables contribute fiber and polyphenols.
Is the recipe gluten-free?
Depends on brands; look for gluten-free gochujang and kimchi; gluten may be present. Choose certified gluten-free options or check labels.
Can I make this dairy-free?
Yes: substitute plant-based yogurt; ensure gochujang and kimchi are dairy-free; keep shrimp or swap for tofu.
How spicy is it and how can I adjust heat?
Gochujang adds warmth; adjust by using less gochujang or balancing with yogurt and vegetables; start with a small amount and taste.
What allergens are in this bowl?
Contains shellfish (shrimp) and dairy; check labels for gluten and other ingredients that may cause allergies.
How should I store leftovers?
Refrigerate in an airtight container; eat within 1–2 days; keep the sauce separate to avoid sogginess.
Can I meal-prep this bowl?
Yes: prep components separately; store vegetables and shrimp/yogurt separately; assemble quickly when ready.
Can I make it vegetarian or vegan?
Yes: substitute shrimp with tofu or chickpeas; use plant-based yogurt and gluten-free gochujang/kimchi.
What substitutions work well for flavor or dietary needs?
Try different vegetables; swap yogurt for dairy-free yogurt; adjust gochujang amount; add sesame seeds or avocado; or swap kimchi for sauerkraut if needed.
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