Original video by @moribyan — all credit to the creator.
Creamy Coconut Gochujang Shrimp
Seared shrimp folded into a silky coconut-gochujang sauce that comes together in one pan in about 30 minutes. Spooned over rice and finished with gochugaru and green onions, it's comfort food with a Korean-spiced kick.
Ingredients
- —large shrimp · peeled, deveined, tails removed
- —olive oil · a drizzle for the shrimp, plus more for the pan
- —salt
- —black pepper
- —onion powder
- —paprika · for the shrimp and again in the sauce
- —oregano
- —butter
- —garlic
- —gochujang
- —tomato paste
- 1 cancoconut milk
- —soy sauce
- —sugar · a bit
- —chili flakes · to taste
- 1 cubechicken bouillon
- —cooked rice · for serving
- —gochugaru (Korean chili flakes) · for garnish
- —green onions · for garnish
Steps
- 1
Toss the peeled and deveined shrimp with a drizzle of olive oil, salt, black pepper, onion powder, paprika, and oregano until evenly coated.
- 2
Add a little more oil to a pan over medium-high heat and sear the shrimp on both sides until cooked through, then remove them from the pan.
- 3
In the same pan, melt the butter, add the garlic, and sauté until fragrant.
- 4
Stir in the gochujang and tomato paste and cook them down briefly.
- 5
Add the whole can of coconut milk along with soy sauce, a bit of sugar, paprika, chili flakes to taste, and the chicken bouillon cube. Mix well and let the sauce come together.
- 6
Serve with a small bowl of rice, pour the sauce over it, and add the shrimp. Garnish with gochugaru and sliced green onions.
Creator's notes
The full recipe is on the blog at moribyan.com.
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