Gochujang Shrimp Recipe

Shrimp: Peeled and deveined, these are the main protein of the dish, absorbing all the flavors of the marinade.

Gochujang: A Korean chili paste that provides a spicy and savory kick to the marinade.

Soy sauce: Adds a salty, umami flavor that complements the gochujang.

Sesame oil: Provides a nutty aroma and enhances the overall flavor of the dish.

Garlic: Minced to release its pungent, aromatic qualities into the marinade.

Ginger: Freshly minced to add a zesty, slightly sweet flavor.

Green onions: Chopped for a fresh, mild onion flavor and used as a garnish.

Sesame seeds: Sprinkled on top for a bit of crunch and a nutty taste.

When marinating the shrimp, ensure they are evenly coated with the gochujang mixture by using a zip-top bag. This allows for better distribution of the marinade and makes it easier to massage the flavors into the shrimp. Additionally, for a deeper flavor, consider marinating the shrimp for up to 30 minutes in the refrigerator instead of just 10 minutes.

• shrimp - Substitute with king oyster mushrooms: King oyster mushrooms have a meaty texture that can mimic the bite of shrimp when cooked.

• gochujang - Substitute with miso paste mixed with chili paste: Miso paste provides a similar umami flavor, and chili paste adds the necessary heat.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar taste.

• sesame oil - Substitute with toasted sesame oil: Toasted sesame oil has a richer flavor and can be used in the same quantity.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it is less pungent.

• ginger - Substitute with ground ginger: Ground ginger can be used as a substitute for fresh ginger, though it has a more concentrated flavor.

• green onions - Substitute with chives: Chives have a similar mild onion flavor and can be used as a garnish.

• sesame seeds - Substitute with hemp seeds: Hemp seeds provide a similar nutty flavor and crunchy texture.

• To store your gochujang shrimp, first allow the shrimp to cool to room temperature. This prevents condensation from forming inside the storage container, which can make the shrimp soggy.

• Place the cooled shrimp in an airtight container. If you have a lot of shrimp, consider using multiple containers or layering the shrimp with parchment paper in between to avoid sticking.

• Store the container in the refrigerator. The shrimp will stay fresh for up to 3 days. Make sure to reheat thoroughly before consuming.

• For freezing, arrange the cooked shrimp in a single layer on a baking sheet lined with parchment paper. This step ensures that the shrimp freeze individually and don’t clump together.

• Place the baking sheet in the freezer for about 1-2 hours, or until the shrimp are frozen solid.

• Transfer the frozen shrimp to a freezer-safe bag or airtight container. Label the container with the date to keep track of freshness. The gochujang shrimp can be frozen for up to 2 months.

• When ready to use, thaw the shrimp in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.

• Reheat the shrimp in a skillet over medium heat until they are warmed through. You can also use a microwave, but be cautious to avoid overcooking, which can make the shrimp rubbery.

• If you have leftover marinade, you can store it in a separate airtight container in the refrigerator for up to 1 week. Use it to add extra flavor when reheating the shrimp or for other seafood dishes.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of sesame oil or a bit of water to the skillet.
  3. Add the leftover shrimp and cook for 2-3 minutes, stirring occasionally, until heated through.
  4. Ensure the shrimp are evenly heated but not overcooked to maintain their tenderness.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the shrimp in an oven-safe dish and cover with aluminum foil to prevent drying out.
  3. Heat in the oven for about 10-15 minutes, checking occasionally to ensure they are warmed through.

• Microwave Method:

  1. Place the shrimp in a microwave-safe dish.
  2. Add a small amount of water or sesame oil to keep them moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on medium power for 1-2 minutes, stirring halfway through. Continue heating in 30-second intervals if needed until the shrimp are hot.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the shrimp in the steamer basket.
  3. Cover and steam for about 3-5 minutes, or until the shrimp are heated through.

• Air Fryer Method:

  1. Preheat the air fryer to 300°F (150°C).
  2. Place the shrimp in the air fryer basket in a single layer.
  3. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating.

• Mixing bowl: A large bowl used to combine the gochujang, soy sauce, sesame oil, garlic, and ginger with the shrimp.

• Skillet: A flat-bottomed pan used to cook the shrimp over medium-high heat.

• Spatula: A tool used to toss the shrimp in the marinade and to turn them while cooking.

• Measuring spoons: Used to measure out the gochujang, soy sauce, sesame oil, and sesame seeds accurately.

• Knife: Used to mince the garlic and ginger, and to chop the green onions.

• Cutting board: A surface used to chop and mince the garlic, ginger, and green onions.

• Tongs: Used to handle the shrimp while cooking to ensure they are evenly cooked on both sides.

Prepare the marinade in advance: Mix the gochujang, soy sauce, sesame oil, garlic, and ginger the night before to save time.

Use pre-peeled shrimp: Purchase shrimp that are already peeled and deveined to cut down on prep time.

Pre-chop green onions: Chop the green onions ahead of time and store them in an airtight container.

Cook in batches: If you have a smaller skillet, cook the shrimp in batches to ensure even cooking.

Use a non-stick skillet: A non-stick skillet can make the cooking process faster and easier to clean up.