Gochujang Shrimp

Gochujang is a Korean chili paste that has a bit of a kick, however, this recipe will offset some of the spice with honey, which is a common Ying and Yang in Korean cuisine. If you’re a spice whinny, use less gochujang sauce, the taste won’t be as good but you’ll get an idea of what real food could taste like.

Ingredients

• 1 lb Uncooked medium Shrimp – peeled, deveined, and thawed
• 4 oz Water
• 3 TBL Gochujang sauce (or to taste)
• 2 TBL Honey
• 2 TBL Vegetable oil (for sauteing shrimp)
• 1 TBL Soy Sauce
• 1 TBL Sesame oil
• 1 tsp Fresh squeezed Lemon juice
• 1 tsp Fresh Ginger – minced
• 3 Garlic cloves – minced
• 1 tsp Cornstarch
• 1 tsp Garlic powder (or to taste)
• 1 tsp Kosher salt (or to taste)
• Garnish
  • 1 tsp Sesame seeds
  • 1 Bunch Scallions – chopped (diagonally)
• Serve over Rice with lime and cilantro
• Serve with stir-fry vegetables

Process

1. Mise en Place – measure and prepare your ingredients prior to starting.
2. Star the rice dish the shrimp will be served with.
3. When rice is 10 mins from ready, start the shrimp stuff.
4. Season both sides of peeled shrimp with salt and garlic powder and set aside.
5. Mix gochujang, honey, soy sauce, sesame oil, lemon juice, and ginger until well integrated and set aside.
6. Cook Shrimp
   1. Heat large pan on Med-High.
   2. Once warm, add oil and let warm.
   3. Add shrimp and cook until meat turns bright pink ~1 min.
   4. Flip and cook 1 min.
      • If you overcook the shrimp it will be rubbery so be careful.
   5. Remove from pan and set aside
7. Prepare sauce
   1. Reduce heat on pan to low and add the gochujang mix.
   2. Combine the cornstarch and water to make a slurry (whisk out any lumps).
   3. Stir slurry into sauce and continue to stir until the sauce thickens (~1 min).
8. Add shrimp to sauce and cook until coated and reheated (~1 min).
9. Garnish with sesame seeds and scallions.
10. Serve over a bed of rice.