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- Gochujang Shrimp Tacos
Gochujang Shrimp Tacos
Ingredients
Step by step process
Prep the shrimp and slaw
- 1
Gochujang shrimp tacos start with the shrimp: peel them, devein, rinse, and pat thoroughly dry with paper towels.
- 2
In a bowl, whisk together gochujang, soy sauce, honey, lime juice, grated ginger, crushed garlic, and sesame oil.
- 3
Add the shrimp, toss well to coat, and let them marinate in the fridge for 10 to 15 minutes.
- 4
For the slaw, finely shred the Napa cabbage and grate the carrot or cut into thin matchsticks.
- 5
In a separate bowl, stir together rice vinegar, sugar, a pinch of salt, and sesame oil, then add the vegetables and let sit for 10 minutes to soften slightly.
- 6
Slice the avocado, finely chop the cilantro and scallions. Warm the tortillas briefly in a dry skillet.
Cook the shrimp
- 7
Heat a splash of canola oil in a pan over medium-high heat.
- 8
Arrange the shrimp in a single layer and cook 1 to 2 minutes per side, until pink and firm.
- 9
Pour in the remaining marinade and let it bubble for 30 to 60 seconds to form a glossy glaze.
Serving
- 10
Place a portion of the cabbage slaw into a warm tortilla, then top with a few shrimp and avocado slices.
- 11
Sprinkle with cilantro, scallions, and sesame seeds. Serve with kimchi and lime wedges on the side.
More tips:
Don't overcook the shrimp, once they turn opaque and curl into a C shape, pull them off the heat. Overcooked shrimp turn rubbery and lose their juiciness.
Gochujang varies in heat level by brand. Start with less and adjust to taste, or balance it with a bit of extra honey for a milder result.
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Topic: Korean Cuisine
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