Go Back
Korean Gochujang Shrimp with Crispy Rice Cakes and Jammy Eggs

Korean Gochujang Shrimp with Crispy Rice Cakes and Jammy Eggs

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 servings
Calories: 270
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. 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. 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. 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.
  4. 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

Storage & Meal Prep
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.