Korean Gochujang Shrimp and Rice Cake Recipe
It’s sweet and spicy, with a perfect combination of shrimp and crispy rice cakes. Try the super flavorful Korean gochujang shrimp and rice cake recipe
There’s really not much to say about this dish, except that it’s very deliciuos. It’s one of my favorite savory and sweet recipes. The saltiness from the shrimp, paired with sweet and savory from the sauce topped with fried rice cake is amazing. Texture and flavor party in one mouthful.
Ingredients
Here are the ingredients for the Korean gochujang shrimp
- 4 green onions, chopped
- 1/4 cup cooking oil
- Mini sausages (optional)
- 1/2 cup of rice cakes, cyclinder or sliced
- 1 tbsp gochujang or Korean red pepper paste
- 1 tbsp gochugaru or Korean red pepper flakes
- 2 tbsp ketchup
- 3 tbsp corn syrup
- 2 cloves of garlic
How To Eat It
It’s great to have on its own with your favorite beverages. Korean gochujang shrimp dish is best eaten that day. Although it can be stored in the refrigerator for up to 1-2 days.
This dish is great to have for small get-togethers or just a fun night in.
Try the recipe and enjoy!
Korean Gochujang Shrimp and Fried Rice Cake Recipe
Ingredients
- 1 cup shrimps, deshelled
- 1/2 cup rice cakes
- 4 green onions, chopped
- 1 tbsp gochujang or Korean red pepper paste
- 1 tbsp gochugaru or Korean red pepper flakes
- 2 tbsp ketchup
- 3 tbsp light corn syrup
- 2 cloves garlic
- 1/4 cup cooking oil
Instructions
- In a pan, add cooking oil and green onions1/4 cup cooking oil, 4 green onions, chopped
- Gently heat the green onions on medium heat until you smell the green onions
- Remove the green onions from the oil
- Add rice cakes to the oil and cook until the rice cakes are toasted and light brown1/2 cup rice cakes
- Remove from the pan
- Add shrimp to the pan and cook them. Set them aside once done.1 cup shrimps, deshelled
- In a small bowl, combine gochujang, gochugaru, garlic, ketchup, and corn syrup1 tbsp gochujang or Korean red pepper paste, 2 tbsp ketchup, 3 tbsp light corn syrup, 2 cloves garlic, 1 tbsp gochugaru or Korean red pepper flakes
- On a pan, add 2 tbsp of the heated oil and mix in the sauce in medium low heat
- Add the rice cakes and shrimps. Turn off the stove and mix the the ingredients together
- Top it off with green onions
