This Korean Gochujang Shrimp with Crispy Rice Cakes and Jammy Eggs is an absolute crowd-pleaser and so much easier to make than you'd think. Rich, indulgent, and perfectly sweet, it's the kind of treat that disappears fast. Get ready for everyone to ask you for the recipe!
Did You Know?
Pro Tips
Frequently Asked Questions
1. What is gochujang and how spicy is it?
Gochujang is a Korean fermented red chili paste made from red peppers, rice, and soybeans. It has a sweet, savory, and mildly spicy flavor — more complex than just heat.
2. Where can I buy Korean rice cakes (tteok)?
Find them in the freezer section of Asian grocery stores, H Mart, or online retailers. Look for cylindrical or oval-shaped tteok — they crisp up beautifully when pan-fried.
3. How do I get rice cakes crispy?
Pan-fry thawed rice cakes in oil over medium-high heat without moving them for 3-4 minutes per side. They should develop golden, crunchy edges while staying chewy inside.
4. What makes a jammy egg different from soft-boiled?
A jammy egg is cooked for exactly 6.5-7 minutes — the white is fully set but the yolk is thick, creamy, and slightly gooey rather than liquid. It is the perfect middle ground.
5. Can I use a different protein instead of shrimp?
Chicken thighs cut into chunks, tofu, or thinly sliced pork belly all work great with the gochujang sauce. Adjust cooking time based on the protein.
6. How do I make the gochujang sauce?
Mix gochujang, soy sauce, rice vinegar, sesame oil, honey, and minced garlic. Adjust sweetness with more honey or heat with extra gochujang to taste.
7. Should I devein the shrimp?
Yes, always devein shrimp — the dark vein is the digestive tract. Use a paring knife or deveining tool to remove it. Leaving shells on or off is your preference.
8. How long do I cook the shrimp in gochujang sauce?
Shrimp cook fast — 2-3 minutes per side over high heat until pink and curled. Toss in the gochujang sauce at the very end to coat without overcooking.
9. What garnishes finish this dish?
Sesame seeds, sliced green onions, a drizzle of sesame oil, and a squeeze of lime are the classic finishing touches. Furikake or crushed gochugaru add extra flair.
10. Can I meal prep this recipe?
Prep the sauce, boil the eggs, and marinate the shrimp ahead of time. Cook the rice cakes and shrimp fresh when ready to eat for the best texture.
Watch How to Make This
Korean Gochujang Shrimp with Crispy Rice Cakes and Jammy Eggs
Ingredients
Method
- 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.)
- 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.
- In the same or a separate pan, heat 1 tablespoon 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.
- Plate the crispy rice cakes, top with the sticky glazed shrimp, and drizzle extra sauce on top. Garnish with scallions, sesame seeds, and a halved jammy egg.
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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