Korean Gochujang Butter Shrimp Rice Bowls

Ingredients

For the Shrimp:

• 1 1/2 lbs large shrimp, peeled and deveined
• 1 tbsp cornstarch
• 1/2 tsp salt
• 2 tbsp vegetable oil

For the Gochujang Butter Sauce:

• 3 tbsp unsalted butter
• 3 tbsp gochujang (Korean chili paste)
• 2 tbsp honey
• 2 tbsp soy sauce
• 3 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil

For Serving:

• 4 cups cooked steamed rice
• 1 English cucumber, thinly sliced
• 1 tsp rice vinegar (for quick-pickling cucumber)
• 2 green onions, sliced
• 1 tbsp toasted sesame seeds
• 1 sheet nori, cut into strips (optional)

Instructions

1. Quick-pickle the cucumber: Toss sliced cucumber with a pinch of salt and 1 tsp rice vinegar. Set aside while you cook the shrimp - it only needs 10-15 minutes to get crisp and tangy.
2. Prep the shrimp: Pat shrimp completely dry, then toss with cornstarch and salt. The cornstarch is the trick to a light, crisp sear instead of steamed, rubbery shrimp.
3. Sear the shrimp: Heat vegetable oil in a large skillet or wok over high heat until shimmering. Add shrimp in a single layer and sear 1-2 minutes per side until pink and lightly golden. Don't overcrowd the pan - work in batches if needed. Transfer shrimp to a plate.
4. Build the sauce: Reduce heat to medium. Add butter to the same pan. Once melted, add garlic and ginger and cook 30 seconds until fragrant. Whisk in gochujang, honey, soy sauce, and rice vinegar until smooth and glossy, about 1 minute.
5. Toss it together: Return the shrimp to the pan and toss to coat completely in the sauce. Cook 1 more minute until the shrimp is glazed and heated through. Stir in sesame oil off the heat.
6. Assemble the bowls: Divide rice among bowls. Top with glazed shrimp, drained pickled cucumber, green onions, sesame seeds, and nori strips if using. Serve immediately.

Pro Tips

Cornstarch on the shrimp is non-negotiable - it gives you that lightly crisp exterior that holds up to the sauce instead of turning soggy. If your gochujang is on the thicker side, thin the sauce with a tablespoon of water so it coats evenly without clumping. Want it spicier Add a drizzle of chili crisp on top right before serving. Leftover sauce keeps in the fridge for up to a week and is excellent on grilled chicken or roasted vegetables too.