Creamy Gochujang Shrimp Brothy Rice

Name: Creamy Gochujang Shrimp Brothy Rice
Yield: 2 servings
Cuisine: Korean
Ingredients: 340 g frozen shrimp, peeled and deveined; 275 g fresh shrimp, peeled and deveined; 0.5 tsp black pepper; 0.25 tsp salt; 0.5 tbsp soy sauce; 1 tbsp olive oil; 1 tbsp olive oil; 102 g sliced onion; 1 bell pepper, sliced; 4 cloves garlic, minced; 1 tsp fresh grated ginger; 1.5 tbsp gochujang; 250 ml chicken broth; 400 ml coconut milk; 2 tsp fish sauce; 0.5 lime juice; 1 tbsp brown sugar; cooked jasmine rice; fresh cilantro, chopped

Serves 2

tiktok.com

Creamy Gochujang Shrimp Brothy Rice

tiktok.com

Serves 2

Directions

1Season the shrimp with the salt and black pepper.
2Toss the shrimp with 1 tbsp of olive oil.
3Heat a large skillet over medium-high heat.
4Add the shrimp and cook for 3–4 minutes, flipping halfway through.
5During the last 30 seconds of cooking, add ½ tbsp soy sauce and toss to coat.
6Remove the shrimp from the pan and set aside.
7In the same skillet, add 1 tbsp olive oil if needed.
8Add the onion, garlic, and ginger and sauté for 3–4 minutes until fragrant and softened.
9Stir in the gochujang and cook for about 1 minute.
10Pour in the chicken stock, scraping up any browned bits from the bottom of the pan.
11Add the coconut milk and bring to a gentle simmer.
12Simmer for about 2 minutes.
13Stir in the brown sugar, lime juice, and fish sauce.
14Taste and adjust the fish sauce if needed.
15Add the sliced bell pepper and cook for 2 minutes, keeping it slightly crisp.
16Return the shrimp to the pan and cook for another 30 seconds to 1 minute, just until heated through.
17Serve over warm jasmine rice and garnish with fresh cilantro.

Ingredients

340 g frozen shrimp, peeled and deveined
275 g fresh shrimp, peeled and deveined
0.5 tsp black pepper
0.25 tsp salt
0.5 tbsp soy sauce
1 tbsp olive oil
1 tbsp olive oil
102 g sliced onion
1 bell pepper, sliced
4 cloves garlic, minced
1 tsp fresh grated ginger
1.5 tbsp gochujang
250 ml chicken broth
400 ml coconut milk
2 tsp fish sauce
0.5 lime juice
1 tbsp brown sugar
cooked jasmine rice
fresh cilantro, chopped

Equipment

large skillet

Tips

Adjust fish sauce to taste, starting with 1 tsp.
Cook bell pepper for 2 minutes to keep it slightly crisp.

Creamy Gochujang Shrimp Brothy Rice

Serves 2

tiktok.com

Creamy Gochujang Shrimp Brothy Rice

tiktok.com

Serves 2

Directions

1Season the shrimp with the salt and black pepper.
2Toss the shrimp with 1 tbsp of olive oil.
3Heat a large skillet over medium-high heat.
4Add the shrimp and cook for 3–4 minutes, flipping halfway through.
5During the last 30 seconds of cooking, add ½ tbsp soy sauce and toss to coat.
6Remove the shrimp from the pan and set aside.
7In the same skillet, add 1 tbsp olive oil if needed.
8Add the onion, garlic, and ginger and sauté for 3–4 minutes until fragrant and softened.
9Stir in the gochujang and cook for about 1 minute.
10Pour in the chicken stock, scraping up any browned bits from the bottom of the pan.
11Add the coconut milk and bring to a gentle simmer.
12Simmer for about 2 minutes.
13Stir in the brown sugar, lime juice, and fish sauce.
14Taste and adjust the fish sauce if needed.
15Add the sliced bell pepper and cook for 2 minutes, keeping it slightly crisp.
16Return the shrimp to the pan and cook for another 30 seconds to 1 minute, just until heated through.
17Serve over warm jasmine rice and garnish with fresh cilantro.