This gochujang shrimp recipe is a delightful fusion of Korean flavors and succulent seafood. The spicy and savory marinade made with gochujang, soy sauce, and sesame oil infuses the shrimp with a rich, umami taste. Quick and easy to prepare, this dish is perfect for a weeknight dinner or a special occasion.
Gochujang, a Korean chili paste, might not be a staple in every household, but it is essential for this recipe. You can find it in the international aisle of most supermarkets or at an Asian grocery store. Sesame oil adds a nutty flavor and aroma, which is also crucial for the dish. Make sure to pick up fresh ginger and green onions if you don't already have them at home.
Ingredients For 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.
Technique Tip for This Recipe
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.
Suggested Side Dishes
Alternative Ingredients
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.
Other Alternative Recipes
How To Store / Freeze This Dish
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.
How To Reheat Leftovers
Stovetop Method:
- Heat a non-stick skillet over medium heat.
- Add a splash of sesame oil or a bit of water to the skillet.
- Add the leftover shrimp and cook for 2-3 minutes, stirring occasionally, until heated through.
- Ensure the shrimp are evenly heated but not overcooked to maintain their tenderness.
Oven Method:
- Preheat your oven to 300°F (150°C).
- Place the shrimp in an oven-safe dish and cover with aluminum foil to prevent drying out.
- Heat in the oven for about 10-15 minutes, checking occasionally to ensure they are warmed through.
Microwave Method:
- Place the shrimp in a microwave-safe dish.
- Add a small amount of water or sesame oil to keep them moist.
- Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
- 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:
- Set up a steamer basket over a pot of simmering water.
- Place the shrimp in the steamer basket.
- Cover and steam for about 3-5 minutes, or until the shrimp are heated through.
Air Fryer Method:
- Preheat the air fryer to 300°F (150°C).
- Place the shrimp in the air fryer basket in a single layer.
- Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating.
Best Tools for This Recipe
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.
How to Save Time on This Recipe
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.
Gochujang Shrimp Recipe
Ingredients
Main Ingredients
- 1 lb Shrimp, peeled and deveined
- 2 tablespoon Gochujang
- 1 tablespoon Soy Sauce
- 1 tablespoon Sesame Oil
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 2 tablespoon Green Onions, chopped
- 1 teaspoon Sesame Seeds
Instructions
- 1. In a mixing bowl, combine gochujang, soy sauce, sesame oil, garlic, and ginger.
- 2. Add shrimp to the bowl and toss to coat evenly. Let it marinate for 10 minutes.
- 3. Heat a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they are opaque and cooked through.
- 4. Garnish with green onions and sesame seeds before serving.
Nutritional Value
Keywords
Suggested Appetizers and Desserts
More Amazing Recipes to Try 🙂
- Grilled Chicken with Roasted Red Pepper Sauce Recipe45 Minutes
- Corn Salsa Recipe15 Minutes
- Carrot Walnut Muffin Recipe40 Minutes
- Black Bean and Corn Mixture Recipe25 Minutes
- Black Bean and Avocado Salsa Recipe15 Minutes
- Avocado Black Bean Salsa Recipe15 Minutes
- Tea Recipe10 Minutes
- Pulled Pork Sliders Recipe45 Minutes
Leave a Reply