Gochujang Shrimp Rice Bowls

Gochujang, Korea’s beloved fermented chili paste, brings deep heat and sweetness to everyday bowls. Here plump shrimp soak up a glossy gochujang-honey marinade, then land over short-grain rice with cool cucumber and carrots.

Serves 4 · 15 min prep · 10 min cook

Estimate for one serving

• 420 cal
• 28g protein
• 52g carbs
• 11g fat
• 3g fiber

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Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 tbsp gochujang paste
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp sesame oil
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 3 cups cooked short-grain rice
• 1 cucumber, thinly sliced
• 2 carrots, julienned
• 4 green onions, sliced
• 1 tbsp toasted sesame seeds
• 1 lime lime wedges
• 1 tbsp neutral oil
• 1/2 tsp salt

Instructions

1. 1Pat the shrimp dry with paper towels and place them in a medium bowl.
2. 2Whisk together the gochujang, soy sauce, honey, sesame oil, minced garlic, and grated ginger until smooth.
3. 3Pour most of the marinade over the shrimp, reserving a spoonful for finishing, and toss to coat evenly. Let the shrimp sit at room temperature for 10 minutes while you prep the vegetables.
4. 4Heat a large skillet over medium-high heat and add the neutral oil until it shimmers.
5. 5Add the shrimp in a single layer and cook without moving for 2 minutes until the undersides turn pink and lightly charred.
6. 6Flip each shrimp and cook another 1 to 2 minutes until opaque and cooked through; transfer to a plate.
7. 7Warm the cooked rice gently if needed and divide it among four bowls.
8. 8Arrange the cucumber slices and julienned carrots over the rice in neat sections.
9. 9Top each bowl with the hot gochujang shrimp.
10. 10Drizzle the reserved marinade over the shrimp and rice.
11. 11Scatter sliced green onions and toasted sesame seeds across the bowls.
12. 12Serve immediately with lime wedges on the side for squeezing over the top just before eating.