A vibrant and tantalizing shrimp dish that balances zesty flavors with a hint of spice, perfect for a delightful dinner.
Ingredients
1/4 cup Soy sauce
2 pieces Scallions
2 cloves Garlic
1 tablespoon Sesame seeds
1 tablespoon Cornstarch
1 tablespoon Ginger
2 tablespoons Mirin
1 teaspoon Sugar
1/2 teaspoon Red pepper flakes
1 tablespoon Sesame oil
1 pound Shrimp
1 tablespoon Gochujang
Method
In a mixing bowl, combine soy sauce, finely chopped green onions, minced garlic, sesame seeds, cornstarch, freshly grated ginger, mirin, a hint of sugar, red pepper flakes, and sesame oil. Stir until the mixture is smooth and well-blended.
Add the shrimp to a large resealable bag, pour in the marinade, seal the bag while squeezing out excess air, and gently shake to coat the shrimp evenly. Allow it to marinate in the refrigerator for 15 to 20 minutes.
Heat a skillet over medium-high heat, then add the marinated shrimp, reserving any leftover marinade. Cook the shrimp for 3 to 5 minutes, stirring occasionally, until they turn a lovely opaque color. Once done, transfer the shrimp to a serving bowl.
In the same skillet, pour in 3 tablespoons of the reserved marinade and mix in gochujang. Cook on medium-low heat for about 2 minutes, stirring until the sauce thickens. Brush this flavorful glaze over the shrimp or serve it as a dipping sauce. Garnish with the remaining chopped green onions.
