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spicy gochujang shrimp with toasted rice cake

Korean Gochujang Shrimp and Fried Rice Cake Recipe

Basic Sunday
A very flavorful dish that's sweet, spicy, cripsy, and more. It's one of my favorite dishes to make and eat.
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Prep Time 15 minutes
Cook Time 20 minutes
Course Appetizer, Main Course, Snack
Cuisine Korean
Servings 4

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 onions
    1/4 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 brown
    1/2 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 syrup
    1 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