Korean Gochujang Shrimp with Crispy Rice Cakes and Jammy Eggs

Craving something bold, spicy, and utterly irresistible? This Korean Gochujang Shrimp with Crispy Rice Cakes and Jammy Eggs is a flavor-packed masterpiece that combines tender, glossy shrimp coated in a sticky, sweet-spicy glaze with golden, crispy rice cakes. Topped with a perfectly jammy egg, this dish is a tantalizing blend of textures and tastes that will leave you wanting more. Ready to take your taste buds on a delicious adventure? Let’s dive in!

Crispy Meets Chewy: This recipe transforms traditional Korean rice cakes (tteok) into a crispy, golden delight while maintaining their signature chewy texture inside — a contrast that makes each bite unforgettable.

Jammy Egg Perfection: The perfectly soft-boiled egg adds a rich, velvety yolk that balances the spicy-sweet gochujang shrimp, making this dish a flavor-packed masterpiece in every bite.

FAQs

1. What makes this Korean Gochujang-Glazed Black Tiger Shrimp recipe unique?

This recipe combines spicy, sweet, and savory flavors from Korean gochujang, paired with crispy, chewy rice cakes, and is topped with a perfectly jammy soft-boiled egg — a rare and trendy combination perfect for food lovers.

2. Is Korean Gochujang-Glazed Shrimp spicy?

Yes, gochujang has a mild to medium heat level with a balanced sweetness, making the dish spicy but approachable for most spice lovers.

3. Can I make this recipe gluten-free?

Yes, simply use gluten-free soy sauce or tamari and ensure your gochujang is gluten-free, as some brands contain wheat.

4. What are the best rice cakes for this recipe?

Korean cylindrical rice cakes (tteok) are ideal. You can find them fresh or refrigerated at most Asian grocery stores.

5. Can I use another type of shrimp instead of black tiger shrimp?

Absolutely! You can use any large shrimp, such as jumbo or colossal, but black tiger shrimp have a firmer texture and sweeter flavor.

6. How can I make this dish less spicy?

Reduce the amount of gochujang and increase the honey for a milder, sweeter flavor. You can also add a bit of creamy mayo as a drizzle to balance the heat.

7. Can I make this dish ahead of time?

You can marinate the shrimp ahead of time and store them in the fridge for up to 24 hours. The rice cakes are best cooked fresh for maximum crispiness.

8. How do I make perfectly crispy rice cakes?

Make sure to soak refrigerated rice cakes in warm water, dry them well, and fry them in a hot, lightly oiled pan without crowding for an even golden crust.

9. What can I serve with this Korean shrimp dish?

A light cucumber salad, pickled radishes, or steamed vegetables complement the bold flavors. A side of kimchi also pairs perfectly.

10. Can I air-fry the shrimp instead of pan-searing them?

Yes, preheat your air fryer to 400°F and cook the marinated shrimp for 6-8 minutes, shaking halfway through. Brush with extra glaze after cooking.

11. How long does it take to soft-boil the eggs perfectly?

Six and a half minutes is the sweet spot for a jammy yolk, but you can go for seven minutes for a slightly firmer center.

12. Why should I soak the rice cakes before cooking?

Soaking rice cakes softens them and prevents them from drying out during frying, giving you a crispy outside with a chewy center.

13. What’s the best oil for cooking the shrimp and rice cakes?

Use a neutral oil like canola, avocado, or vegetable oil for a clean flavor that won’t compete with the gochujang.

14. Can I make this dish vegetarian or vegan?

Yes, replace shrimp with firm tofu or mushrooms. Use a vegan gochujang and skip the egg for a fully vegan dish.

15. How can I make the glaze even more flavorful?

Add a splash of toasted sesame oil for nuttiness, or a little grated orange zest for a citrusy twist.

Make it

🇰🇷 Korean Gochujang-Glazed Black Tiger Shrimp over Crispy Rice Cakes (with Soft-Boiled Egg)

Servings: 2–3

Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins

Ingredients:

For the Shrimp:

1.5 lb black tiger shrimp (peeled and deveined, tail-on)
2 tbsp gochujang (Korean chili paste)
1 tbsp low-sodium soy sauce
1 tbsp honey (or brown sugar)
1 tsp sesame oil
1 tbsp rice vinegar
2 garlic cloves, minced
1 tsp fresh grated ginger
1 tbsp neutral oil (like avocado or canola)

For the Crispy Rice Cakes:

1 lb Korean cylindrical rice cakes (tteok; fresh or soaked if refrigerated)
1–2 tbsp neutral oil
Pinch of salt

Garnishes:

1 scallion, thinly sliced
1 tsp sesame seeds (toasted)
Shredded nori (optional)
Korean chili flakes (gochugaru) or red pepper flakes (optional)
Jammy egg (optional but delish)

Instructions:

1. Marinate the Shrimp

In a bowl, combine gochujang, soy sauce, honey, sesame oil, rice vinegar, garlic, and ginger. Toss the shrimp in this mixture and let it marinate for 15–20 minutes. (You can refrigerate it while you prep the rice cakes.)

2. Prepare the Rice Cakes

If using refrigerated rice cakes, soak them in warm water for 10–15 minutes to soften.
Heat a large nonstick pan over medium-high heat with a bit of oil. Add rice cakes and sear for 3–5 minutes per side until golden and crispy. Season lightly with salt and set aside.

3. Cook the Shrimp

In the same or a separate pan, heat 1 tbsp oil over medium-high heat. Add marinated shrimp in a single layer. Sear for 2–3 minutes per side or until shrimp is opaque and caramelized. Pour in remaining marinade at the end and cook for 1 more minute until slightly thickened and glossy.

4. Assemble and Serve

Plate the crispy rice cakes, top with the sticky glazed shrimp, and drizzle extra sauce on top. Garnish with scallions, sesame seeds, and nori. Add a soft-boiled egg if you're feeling bougie.

Tips:

Want extra heat? Add a teaspoon of gochugaru or a splash of sriracha to the marinade.
No rice cakes? Serve over crispy jasmine rice or even ramen noodles.
You can air-fry the shrimp at 400ºF for 8–10 minutes if you prefer.

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