Gong Boo Shrimp Recipe

Prepare and marinate shrimp

Pat the shrimp dry with paper towels. In a bowl, combine 2 tablespoons soy sauce, 1 tablespoon rice wine, 1 teaspoon cornstarch, 1 teaspoon salt, and 1 teaspoon black pepper. Add the shrimp and toss to coat evenly. Let marinate 10–15 minutes while you prepare the sauce. The cornstarch helps create slight adhesion for sauce or panko.

Choose cooking method

Decide whether to pan-sear for a lighter version or shallow-fry for a crunchy texture. For pan-sear, wipe excess marinade and proceed to next step. For crunchy, lightly dredge marinated shrimp in toasted panko (pressing to adhere) and shallow-fry in 1 cup oil heated to 350°F (175°C) until golden, 1–2 minutes per side. Drain on paper towel and keep warm.

Pan-sear method

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add shrimp in a single layer (work in batches if necessary). Cook 1–2 minutes per side until pink and just cooked through. Remove shrimp from pan and set aside. Leave any browned bits in the pan for the sauce.

Mince garlic

If not using pre-minced, finely mince enough garlic to yield 1 cup (this is about 12–14 large cloves). The large quantity of garlic is characteristic of Gong Boo shrimp; if you prefer less, reduce to 1/2 cup.

Cook garlic and butter

In the same skillet used for shrimp, reduce heat to medium-low. Add 4 tablespoons unsalted butter and 1 tablespoon oil (oil raises the butter's smoke point). When butter melts, add the minced garlic and cook slowly, stirring frequently, until fragrant and lightly golden at the edges, about 3–5 minutes. Do not burn the garlic.

Build the sauce

Add 2 tablespoons gochujang to the garlic-butter and stir to combine. Then add 1 teaspoon gochugaru, 2 tablespoons honey, 1 tablespoon brown sugar, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, and 2 tablespoons water. Stir and simmer gently for 1–2 minutes until glossy and slightly thickened. Taste and adjust sweetness or spice: add a little more honey for sweet, more gochugaru for heat.

Finish sauce

Stir in 1 teaspoon toasted sesame oil and 1 teaspoon toasted sesame seeds. Turn heat to low to keep sauce warm.

Combine shrimp and sauce

Return cooked shrimp to the skillet and toss gently in the garlic-gochujang butter sauce until every piece is evenly coated, about 1 minute. If sauce is too thick, add up to 1–2 tablespoons water to loosen. Heat just until shrimp are warmed through.

Transfer Gong Boo shrimp to a serving plate. Sprinkle thinly sliced green onions and additional toasted sesame seeds on top. Serve immediately with lemon wedges on the side if desired. Pair with steamed rice or a green salad. If you prepared panko-crusted shrimp, serve them topped with the sauce or place sauce alongside for dipping.