Gochujang Shrimp

By Connor Forbes

Looking for a delicious quick and easy meal to make with minimal effort? Well gochujang shrimp will be right up your alley. Gochujang is a Korean pepper paste that is a little spicy, sweet, and savory all in one. It’s a thick paste that can be found at most major grocery stores. If you are having trouble finding it an Asian market will certainly have a few options.

I had some rice premade in the rice cooker for the shrimp to sit on and made my cucumber salad quickly to have a vegetable on the plate. So, let’s make gochujang shrimp!

Ingredients

1 lb shrimp, peeled and deveined
2 tbsp gochujang
1 tsp rice vinegar
1 tsp sesame oil
2 tbsp hot water

Boil 8 cups of water in a small saucepan. In a small bowl, combine gochujang, sesame oil, and rice vinegar with 2 tbsp of the water you just boiled and whisk thoroughly. Add the shrimp into the saucepan of boiling water and cook for about a minute or until shrimp is pink. Strain shrimp and let cool for a minute. Combine with the gochujang sauce and mix. Serve over rice and garnish with green onion. EAT!

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