Gochujang Garlic Shrimp

Large shrimp seared in a hot skillet, then tossed in a sticky glaze of gochujang, honey, soy sauce, rice vinegar and plenty of butter-sauteed garlic. Ready in about 25 minutes; serves 4.

Steak and Seafood title card for Gochujang Garlic Shrimp, photo coming soon
  • Prep 15 min
  • Cook 8 min
  • Total 23 min
  • Yield 4 servings

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Gochujang, the Korean chili paste, makes an instant glaze: it is spicy, a little sweet and deeply savory all at once. Here it is balanced with honey and a splash of rice vinegar and poured over shrimp that have just been seared in a hot pan.

The whole dish takes less than 10 minutes on the stove. Serve it over rice, toss it with noodles, or set it out with toothpicks as an appetizer.

Ingredients

Glaze

  • 2 tablespoons gochujang
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil

Shrimp

  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1/4 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 tablespoon unsalted butter
  • 5 cloves garlic, minced
  • 2 green onions, thinly sliced
  • 1 teaspoon toasted sesame seeds

Instructions

  1. Mix the glaze. Whisk together the gochujang, honey, soy sauce, rice vinegar and sesame oil until smooth.
  2. Season the shrimp. Pat the shrimp dry with paper towels and sprinkle with the salt.
  3. Sear. Heat the oil in a large skillet over medium-high heat until it shimmers. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, just until pink and opaque. Transfer to a plate.
  4. Cook the garlic. Lower the heat to medium. Add the butter, and when it melts, add the garlic and cook for 30 seconds, stirring, until fragrant but not browned.
  5. Glaze. Pour in the glaze and let it bubble for about 1 minute, until slightly thickened. Return the shrimp and any juices to the pan and toss to coat.
  6. Serve. Sprinkle with green onions and sesame seeds and serve right away.

Tips

  • Gochujang brands vary in heat. Start with the amount here, taste the glaze, and add more if you like it hotter.
  • Shrimp go from tender to rubbery quickly, so take them out of the pan as soon as they turn opaque; they finish cooking in the glaze.

Questions about this recipe

Is gochujang very spicy?
Most brands are medium-hot, and the honey here softens it. Packages are often labeled from mild to very hot.
Can I use frozen shrimp?
Yes. Thaw them overnight in the refrigerator or in a bowl of cold water, then dry them very well before searing.

More Korean recipes

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