Sticky gochujang shrimp rice bowls
Sticky gochujang shrimp bowls are plump shrimp tossed in a sweet, spicy, savory glaze over rice, with crunchy quick-pickled cucumber and carrot. They are bold, balanced and ready in 25 minutes. The crunchy pickles and soft rice make every forkful interesting, fresh and full of bold flavor.
- 25 minTotal time
- 2Servings
- 600kcal / serving
- 34 gProtein
The science: why this works
Balancing sweet, salty and spicy
Gochujang is a fermented chili paste with built-in sweetness and umami. Honey adds sweetness, soy adds salt and the chili adds heat. Sweetness softens the heat, so the flavors feel round, not harsh. Sweet, salty and sour notes help tame the burn so heat becomes a pleasure.
Learn: Cooling a too-hot dish →Quick pickling the vegetables
Rice vinegar softens cucumber and carrot slightly and flavors them in minutes. The acid adds a bright, tangy contrast to the rich shrimp glaze and keeps the bowl from feeling heavy. Even 10 minutes in vinegar changes the taste and texture of fresh vegetables.
Learn: Make quick pickles →Short, hot cooking for shrimp
Shrimp turn pink and opaque in 1 to 2 minutes per side. High heat sears them fast, and tossing in the sauce for 30 seconds only glazes them. Longer would make them tough. Watch the color and the curl, since shrimp go from perfect to rubbery fast.
Learn: Cooking shrimp quickly →Sticky gochujang shrimp rice bowls
25 minutes · 2 servings · Korean · Main course
Ingredients
Makes 2 servings
- 300 graw peeled shrimp
- 1½ tbspgochujang
- 1 tbsphoney
- 1 tbspsoy sauce
- 1 clovegarlic, grated
- 150 grice
- 300 mlwater
- ½cucumber, thinly sliced
- 1carrot, cut into thin sticks
- 1 tbsprice vinegar
- 2green onions, sliced
- 1 tspsesame seeds
- 1 tbspvegetable oil
Method
Tips for the best result
- Pat the shrimp dry so the glaze clings.
- Mix the sauce before you start, since the shrimp cook very fast.
- Add the sauce at the end because the honey can burn quickly.
Swaps
- Swap shrimp for thin chicken strips, and cook until 165°F (74°C).
- Swap honey for maple syrup or brown sugar.
- Swap cucumber and carrot for radish or red cabbage.
Storing and reheating
Shrimp are best within 2 days in the fridge. Store the pickles separately and cool the rice quickly. Reheat gently until steaming hot, 165°F (74°C), or eat the shrimp cold over fresh rice.
Sticky gochujang shrimp rice bowls: questions
What does gochujang taste like?
Gochujang tastes sweet, spicy, salty and savory all at once. It is a Korean fermented chili paste with a thick, sticky texture. Brands vary in heat.
How do I know the shrimp are cooked?
Shrimp are cooked when they turn pink and opaque and curl into a C shape. This takes about 1 to 2 minutes per side. Tight O shapes mean overcooked.
Where do I find gochujang?
Gochujang is sold in the international aisle of many supermarkets, in Asian grocery stores and online. It is usually in a red tub or tube. Once opened, store it in the fridge.
