Gong Boo Shrimp Recipe

Clean and marinate

Pat the shrimp dry with paper towels. Place in a bowl and season with 1 tsp kosher salt and 1 tsp black pepper. Add 1 tablespoon rice wine, then sprinkle 1 tablespoon cornstarch over the shrimp and toss to coat evenly. Let rest 10 minutes while you make the sauce — the cornstarch gives a light glossy coating when cooked.

In a small bowl, whisk together 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp mirin, 1 tbsp honey, 1 tsp sesame oil, 1 tsp rice vinegar and 2 tbsp water until smooth.

Stir in 3 minced garlic cloves, 1 tsp grated ginger and (optional) 1 tsp gochugaru. Taste and adjust: add more honey for sweetness, more rice vinegar to brighten, or a pinch more gochujang for heat. Set aside.

Heat a large nonstick skillet or cast-iron pan over medium-high heat. Add 2 tablespoons vegetable oil and heat until shimmering but not smoking (about 1 minute).

Add the marinated shrimp in a single layer, making sure not to overcrowd the pan (work in two batches for small pans). Cook undisturbed for 1 to 1½ minutes until the underside is pink and slightly seared.

Flip the shrimp and cook 30–60 seconds until just cooked through and opaque. Remove shrimp to a plate and leave any browned bits in the pan.

Reduce heat to medium-low. Pour the prepared gong boo sauce into the same pan with the browned bits. Bring it to a gentle simmer and cook 1–2 minutes, stirring, until the sauce thickens slightly and becomes glossy. If the sauce becomes too thick, add 1–2 teaspoons of water to reach desired consistency.

Return the cooked shrimp to the pan and toss to coat in the sauce for 30–45 seconds, allowing shrimp to reheat and absorb flavor. Sprinkle sliced green onions and toasted sesame seeds over the shrimp and toss once more.

Transfer to a serving plate. Serve immediately with lemon wedges on the side if desired. Recommended accompaniments: steamed rice, lettuce leaves for wraps, or a simple cucumber salad.