Add kosher salt, ground black pepper, rice wine, and cornstarch to the shrimp. Toss thoroughly to coat. Let sit 10 minutes while you prepare the sauce — the cornstarch and rice wine will slightly firm the shrimp and help the sauce adhere.

Gochujang Garlic Sauce

Make the sauce base

In a small bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil and 2 tablespoons water until smooth. Set aside.

Cook aromatics

Heat a large skillet or wok over medium-high heat. Add vegetable oil and butter. When butter is melted and oil shimmers, add minced garlic and minced ginger. Sauté 20–30 seconds until fragrant but not browned.

Add the gochujang mixture and gochugaru to the pan. Stir and cook 30–60 seconds to bloom the chili paste. If the sauce seems too thick, add up to 1–2 tablespoons additional water to reach a glossy, spoonable consistency.

Cook Shrimp & Combine

Sear shrimp

Push the sauce to the side briefly or transfer to a small bowl temporarily. Increase heat to high. Add a small drizzle (about 1 tsp) of oil to the empty area of the pan if needed. Add the shrimp in a single layer and cook 1.5–2 minutes per side (depending on size) until pink and just cooked through. Avoid overcooking; shrimp should curl into a C shape and be opaque.

Return the sauce to the pan if removed. Reduce heat to medium. Add the cooked shrimp into the sauce and toss for 30–60 seconds to coat, allowing the sauce to glaze the shrimp. Taste and adjust seasoning — add a pinch of salt or 1/2 tsp honey if you want sweeter, or 1/2 tsp rice vinegar for brighter acidity.

Finish & Garnish

Turn off heat. Sprinkle sliced scallion greens over the shrimp and scatter toasted sesame seeds. Give a final quick toss.

Transfer to a serving dish and serve immediately with lemon or lime wedges on the side. Gong Boo Shrimp is excellent over steamed rice or with lettuce leaves for wrapping.