lunch

Spicy Gochujang Shrimp with Crispy Garlic and Scallion Fried Rice

Name: Spicy Gochujang Shrimp with Crispy Garlic and Scallion Fried Rice
Ingredients: 21.5 oz (442 g) Shrimp, farm raised, raw, peeled and deveined; 1.6 tbsp (60 g) Gochujang (Korean chili paste); 0.5 tbsp (15 ml) Sesame oil; 0.5 tbsp (15 ml) Rice vinegar; 0.5 tsp (7 g) Honey; 1.6 cloves (9 g) Garlic, minced; 0.5 tsp (2 g) Ginger, fresh, minced; 8.0 oz (425 g) Japanese No1 Rice Cooked Rice; 1.6 stalks (30 g) Scallions, thinly sliced; 1.1 tbsp (30 ml) Neutral cooking oil (e.g., canola or vegetable); 0.5 tbsp (15 ml) Soy sauce or tamari; 0.5 tsp (3 g) Toasted sesame seeds

Nutrition

932

kcal

Calories

Protein

104

Carbs

Fat

AI Insight

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Ingredients(12)

Shrimp, farm raised, raw, peeled and deveined21.5 oz (442 g)

Gochujang (Korean chili paste)1.6 tbsp (60 g)

Sesame oil0.5 tbsp (15 ml)

Rice vinegar0.5 tbsp (15 ml)

Honey0.5 tsp (7 g)

Garlic, minced1.6 cloves (9 g)

Ginger, fresh, minced0.5 tsp (2 g)

Japanese No1 Rice Cooked Rice8.0 oz (425 g)

Scallions, thinly sliced1.6 stalks (30 g)

Neutral cooking oil (e.g., canola or vegetable)1.1 tbsp (30 ml)

Soy sauce or tamari0.5 tbsp (15 ml)

Toasted sesame seeds0.5 tsp (3 g)

Instructions

This dish brings the vibrant flavors of Korean cuisine right to your home kitchen.

Prepare the Gochujang Glaze: In a small bowl, whisk together the gochujang, sesame oil, rice vinegar, honey, minced garlic, and minced ginger. Set aside.

Cook the Shrimp: Pat the shrimp thoroughly dry with paper towels – this is key for a good sear. Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat until shimmering. Add the shrimp in a single layer (work in batches if necessary to avoid crowding) and cook for 1-2 minutes per side, until pink and opaque. Transfer the shrimp to a plate.

Make the Crispy Garlic: Add the remaining 1 tablespoon of neutral oil to the same skillet. Add the minced garlic and cook over medium-low heat, stirring constantly, until golden brown and fragrant, about 2-3 minutes. Be careful not to burn it! Remove the crispy garlic with a slotted spoon and set aside on a paper towel-lined plate.

Stir-fry the Rice: Add the cooked rice to the skillet with the garlic-infused oil. Break up any clumps with your spatula. Stir-fry for 3-4 minutes until the rice is heated through and slightly crisped. Add half of the sliced scallions and the soy sauce, tossing to combine. Cook for another minute.

Combine and Finish: Return the cooked shrimp to the skillet with the rice. Pour the gochujang glaze over the shrimp and rice. Toss everything together until the shrimp are evenly coated and heated through, about 1-2 minutes. The glaze should thicken slightly.

Plate and Serve: Spoon the spicy gochujang shrimp and fried rice into shallow bowls. Garnish generously with the reserved crispy garlic and the remaining fresh scallions. Sprinkle with toasted sesame seeds. Serve immediately.