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Ingredients
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1 teaspoon
non-GMO gochujang
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2 teaspoons
toasted sesame oil
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2 teaspoons
soy sauce
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1 piece
whole garlic clove
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1 teaspoon
sugar or maple syrup
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2 teaspoons
rice vinegar
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10 ounces
wild shrimp
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2 teaspoons
avocado oil, for frying
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1 piece
whole medium cucumber, peel & thinly sliced
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1 teaspoon
toasted sesame seeds
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1/4 teaspoon
gochugaru (Korea hot pepper powder)
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2 pieces
whole medium carrots, shredded
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1/2 piece
whole medium zucchini, julienned
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3 ounces
shiitake mushrooms, stems removed & thinly sliced
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3 teaspoons
toasted sesame oil
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2 pieces
whole clove garlic, minced
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1 teaspoon
soy sauce (more to taste)
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3 teaspoons
avocado oil, for frying
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3 tablespoons
mayonnaise
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1 teaspoon
non-GMO gochujang
Directions
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For the shrimp:
In a shallow glass storage container, whisk together the gochujang, sesame oil, soy sauce, garlic, maple syrup, and rice vinegar. Add the shrimp and toss to coat. Place in the refrigerator and allow to marinate for at least 1 hour.
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For the gochujang mayo:
In a small bowl, whisk together the mayo and gochujang.
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For the veggies:
Cucumbers:
Place the cucumbers in a shallow bowl and sprinkle with 1 teaspoons of salt. Let sit for 5-10 minutes and squeeze + dump out the excess water. Add the sesame seeds, gochugaru, 1/3 of the garlic, and 1 teaspoon toasted sesame oil and stir. Refrigerate until ready to use.
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Zucchini:
Heat a medium-sized cast iron skillet over medium-high heat. Add a teaspoon of avocado oil. Add the zucchini and 1/3 of the garlic and sauté until tender crisp, about 3 minutes. Season to taste with salt. Stir in 1 teaspoon toasted sesame oil. Remove from skillet to a plate.
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Carrots:
Add another teaspoon of avocado oil and sauté the carrots until tender crisp, about 3 minutes. Season to taste with salt. Remove from pan to the plate.
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Mushrooms:
Add another teaspoon of oil and sauté the mushrooms for about 3 minutes, or until becoming soft. Add remaining garlic and sauté 2 more minutes. Remove from heat and stir in 1 teaspoon toasted sesame oil and soy sauce to taste. Remove to plate.
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To finish:
In the now-clean pan, heat 2 teaspoons avocado oil over high heat. Add the shrimp and cook until pink and opaque in the center, about 2-3 minutes per side.
Place some rice in a bowl. Arrange the veggies and shrimp on top. Add kimchi and toasted seaweed if desired. Top with gochujang mayo. Devour.
Recipe inspired by Maangchi, Korean Bapsang, and Cooking Classy.
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