Korean cuisine is celebrated for its perfect balance of bold flavors — sweet, spicy, savory, and umami — and this Korean Gochujang Spicy Shrimp Stir-Fry captures all of that in one sizzling dish. It’s a vibrant and fiery meal that’s ready in minutes, bursting with flavor thanks to the Korean chili paste gochujang, which adds both heat and depth.

The gochujang sauce caramelizes slightly as it cooks, coating every shrimp with a deep red glaze that’s both eye-catching and addictive. It’s perfectly paired with steamed rice, noodles, or even wrapped in crisp lettuce leaves for a lighter option.

Why I Love This Recipe

I absolutely love this recipe because it’s fast, flavorful, and foolproof. It takes less than 30 minutes from start to finish, yet tastes like something you’d find in an authentic Korean eatery.

The shrimp cook in just minutes, staying plump and juicy, while the sauce — a blend of gochujang, soy sauce, garlic, and honey — adds layers of rich, spicy umami goodness.

Why It’s a Must-Try Dish

This dish is a must-try for several reasons:

• It’s authentically Korean yet incredibly easy to make at home.
• Gochujang adds complex flavor — spicy, smoky, sweet, and savory all at once.
• It’s nutritious, high in protein, and naturally low in fat.
• The bright red sauce and vibrant vegetables make it visually stunning.
• It’s quick — a full meal in under 30 minutes.

Whether you’re a fan of Korean BBQ, spicy foods, or just looking for a new shrimp recipe, this stir-fry is an absolute winner.

Preparation & Cooking Details

• Preparation Time: 15 minutes
• Cooking Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4
• Calories: ~320 kcal per serving
• Course: Main Course
• Cuisine: Korean

Ingredients

For the Shrimp Stir-Fry:

• 1 lb (450 g) large shrimp, peeled and deveined
• 1 tbsp vegetable oil or sesame oil
• 1 small onion, sliced
• 1 small red bell pepper, sliced
• 1 small green bell pepper, sliced
• 1 medium carrot, julienned
• 2–3 green onions, cut into 2-inch pieces
• 2 cloves garlic, minced
• 1 tsp fresh ginger, minced
• Sesame seeds, for garnish
• Fresh cilantro or green onions, for garnish (optional)

For the Gochujang Sauce:

• 2 tbsp gochujang (Korean red chili paste)
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or brown sugar
• 1 tbsp sesame oil
• 2 tbsp water (to thin the sauce)
• ½ tsp gochugaru (Korean red chili flakes), optional for extra spice

Cooking Directions

Step-by-Step Preparation Method

Step 1: Prepare the sauce

1. In a small bowl, whisk together gochujang, soy sauce, rice vinegar, honey, sesame oil, water, and gochugaru (if using).
2. Taste and adjust for sweetness or spice as preferred. Set aside.

Step 2: Prep the shrimp and vegetables

1. Pat shrimp dry with a paper towel and season lightly with salt and pepper.
2. Slice all vegetables and set them aside for quick stir-frying.

Step 3: Cook the shrimp

1. Heat 1 tbsp of oil in a large skillet or wok over medium-high heat.
2. Add the shrimp in a single layer and sear for 1–2 minutes per side until pink and cooked through.
3. Remove shrimp from the pan and set aside.

Step 4: Stir-fry the vegetables

1. In the same pan, add a bit more oil if needed.
2. Add onion, bell peppers, and carrot. Stir-fry for 2–3 minutes until slightly tender but still crisp.
3. Add garlic and ginger, and stir for 30 seconds until fragrant.

Step 5: Combine and finish

1. Return shrimp to the pan.
2. Pour in the gochujang sauce and toss everything together until the shrimp and vegetables are evenly coated.
3. Stir-fry for another 1–2 minutes until the sauce thickens and glazes the shrimp.

Step 6: Garnish and serve

1. Remove from heat and garnish with sesame seeds and chopped green onions or cilantro.
2. Serve hot.

How to Serve

Serve your Korean Gochujang Spicy Shrimp Stir-Fry immediately while it’s hot and glossy. It pairs beautifully with:

• Steamed jasmine or short-grain rice
• Korean glass noodles (japchae)
• Quinoa or brown rice for a healthy twist
• Lettuce wraps with sliced cucumbers and carrots for a fresh, low-carb version

Recipe Tips

• Don’t overcook the shrimp! They cook quickly and can turn rubbery if left too long.
• Adjust spice level by reducing or adding more gochujang/gochugaru.
• Use a wok or large skillet for best heat distribution and fast cooking.
• Add a splash of water or broth if the sauce gets too thick.
• For extra shine, drizzle a touch of toasted sesame oil before serving.

Recipe Variations

1. Gochujang Chicken Stir-Fry
   • Replace shrimp with thinly sliced chicken breast or thigh meat. Adjust cooking time as needed.
2. Vegetarian Gochujang Tofu Stir-Fry
   • Substitute shrimp with firm tofu cubes. Pan-fry until crispy before adding the sauce.
3. Seafood Mix Version
   • Use a mix of shrimp, squid, and scallops for a restaurant-style seafood stir-fry.
4. Noodle Version
   • Toss cooked rice noodles or udon noodles into the stir-fry at the end for a full meal.
5. Extra Crispy Version
   • Lightly coat shrimp in cornstarch before cooking for a crispier texture that holds the sauce well.

Freezing & Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: The cooked shrimp stir-fry can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat in a skillet over medium heat. Add a splash of water to revive the sauce consistency.

Special Equipment Needed

• Wok or large nonstick skillet
• Mixing bowl for sauce
• Tongs or wooden spoon for stir-frying
• Rice cooker (optional) for serving accompaniment

Frequently Asked Questions (FAQ)

Q1: What is gochujang and where can I find it?
Gochujang is a Korean fermented red chili paste made from chili powder, soybeans, rice, and salt. It’s available in most Asian grocery stores or online.

Q2: Can I make it less spicy?
Yes! Simply reduce the amount of gochujang or skip the gochugaru chili flakes. Add a little extra honey or sugar for balance.

Q3: Can I use frozen shrimp?
Absolutely. Just make sure they are fully thawed and patted dry before cooking to avoid excess water in the stir-fry.

Q4: What vegetables work best?
Bell peppers, onions, carrots, broccoli, and snow peas all work beautifully.

Q5: Is this dish gluten-free?
Traditional gochujang often contains wheat, but gluten-free versions are available. Also, use gluten-free soy sauce if needed.

Conclusion

The Korean Gochujang Spicy Shrimp Stir-Fry is a celebration of flavor — fiery, savory, sweet, and deeply satisfying. Each bite bursts with the essence of Korea’s signature spice and balance. It’s an easy weeknight hero that feels like an exotic restaurant dish, ready in under 30 minutes.

Whether you’re craving bold Asian flavors or simply want a quick, healthy, and vibrant dinner, this recipe delivers every single time. Serve it over warm rice, take in the spicy aroma, and let your taste buds travel to Seoul — no passport required.