This recipe elevates the humble shrimp and rice cake to a fiery, flavorful experience, showcasing the rich, savory depth of Korean gochujang paste. Imagine tender, succulent shrimp glistening with a sweet and spicy glaze, perfectly complementing the delightful crispiness of pan-fried rice cakes. This dish is a quick, easy weeknight meal that packs a powerful punch of flavor, perfect for satisfying even the most discerning palate. The vibrant colors and exciting textures will transport your taste buds to the bustling streets of Seoul.
Forget takeout! This recipe delivers authentic Korean flavors without the hassle. The combination of sweet, spicy, and savory elements creates a harmonious balance that's both addictive and surprisingly easy to recreate at home. Ready to embark on a culinary adventure? Let's dive into the step-by-step instructions below to make your own Gochujang Shrimp & Rice Cakes.
Tools Needed
- Bowl
- Pan
- Small pot
Ingredients
- Black tiger shrimp
- Gochujang (Korean chili paste): 2 tablespoons
- Soy sauce: 1 tablespoon
- Honey: 1 tablespoon
- Sesame oil: 1 teaspoon
- Rice vinegar: a splash
- Garlic: 2 cloves, minced
- Ginger: 1 teaspoon, fresh grated
- Korean rice cakes
- Neutral oil: a couple of tablespoons
- Salt: a pinch
- Eggs: 2
- Scallions
- Sesame seeds
Step-by-Step Instructions
Step 1. Prepare Ingredients & Marinade
- Peel and devein the shrimp, leaving the tails on.
- In a bowl, mix gochujang, soy sauce, honey, sesame oil, rice vinegar, minced garlic, and grated ginger. Whisk until glossy.
- Toss shrimp in the marinade and let marinate for 15-20 minutes.
- If using refrigerated rice cakes, soak them in warm water for 10-15 minutes.
Step 2. Cook Rice Cakes and Shrimp
- Drain the rice cakes and cook in a pan with oil over medium-high heat until golden and crispy (3-5 minutes per side). Season with salt.
- Heat oil in the same pan, add shrimp in a single layer, and sear for 2-3 minutes per side. Pour in remaining marinade and let it thicken.
Step 3. Prepare Eggs
- Soft boil eggs for 6 1/2 minutes, then shock in ice bath. Peel gently.
Step 4. Assemble and Garnish
- Arrange crispy rice cakes on a plate, top with shrimp and glaze. Slice soft-boiled eggs in half and place on top. Garnish with scallions and sesame seeds.
Read more: Crispy Spicy Honey Garlic Korean Chicken Recipe
Tips
- Leaving the shrimp tails on gives it a restaurant-style look.
- Soaking the rice cakes prevents dryness and ensures a soft interior.
- Don't overcrowd the pan when cooking rice cakes or shrimp to ensure even cooking and crisping.
- The 6 1/2 minute soft boil creates a perfectly jammy yolk.
Nutrition
- Calories: approximately 600-700
- Fat: 25-35g
- Carbs: 70-80g
- Protein: 30-40g
FAQs
1. Can I substitute the gochujang paste?
While gochujang provides the unique flavor, you can try a blend of gochugaru (Korean chili flakes), doenjang (fermented soybean paste), and a touch of brown sugar for a similar, though less authentic, taste. Adjust the amount of chili flakes to your spice preference.
2. What if I don't have rice cakes?
While rice cakes are traditional, you can substitute with other firm vegetables like broccoli florets or cubed sweet potatoes for a different texture and flavor profile. Adjust cooking time as needed.
This Korean Gochujang Glazed Shrimp with Crispy Rice Cakes recipe is a delicious and satisfying meal that's surprisingly simple to make. The vibrant flavors and textures will leave you wanting more, making it a perfect dish for a weeknight dinner or a special occasion. Enjoy the delicious journey of Korean cuisine from the comfort of your own kitchen!