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.
Nutrition
Notes
Pro Tips:
Buy gochujang from the refrigerated section, not the shelf-stable jars, because the live fermentation cultures create deeper umami flavors that complement the shrimp's sweetness — shelf-stable versions taste flat and one-dimensional in comparison. Cook your eggs for exactly 6 minutes 45 seconds, then ice bath immediately, because this timing gives you whites that hold their shape when sliced but yolks that stay jammy enough to create that creamy sauce when mixed with the gochujang glaze. Don't rinse the rice cakes before frying them — I learned this after making soggy rice cakes dozens of times — because the surface starch creates better browning and that satisfying crunch that contrasts with the tender shrimp. Toss the cooked shrimp with a pinch of lime zest off the heat, a trick I picked up from Dominican mariscos — the citrus oils brighten the fermented flavors without overpowering the gochujang's complexity like lime juice would.
Buy gochujang from the refrigerated section, not the shelf-stable jars, because the live fermentation cultures create deeper umami flavors that complement the shrimp's sweetness — shelf-stable versions taste flat and one-dimensional in comparison. Cook your eggs for exactly 6 minutes 45 seconds, then ice bath immediately, because this timing gives you whites that hold their shape when sliced but yolks that stay jammy enough to create that creamy sauce when mixed with the gochujang glaze. Don't rinse the rice cakes before frying them — I learned this after making soggy rice cakes dozens of times — because the surface starch creates better browning and that satisfying crunch that contrasts with the tender shrimp. Toss the cooked shrimp with a pinch of lime zest off the heat, a trick I picked up from Dominican mariscos — the citrus oils brighten the fermented flavors without overpowering the gochujang's complexity like lime juice would.
