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

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

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

Step 4: Stir-fry the vegetables : In the same pan, add a bit more oil if needed. Add onion, bell peppers, and carrot. Stir-fry for 2–3 minutes until slightly tender but still crisp. Add garlic and ginger, and stir for 30 seconds until fragrant.

Step 5: Combine and finish : Return shrimp to the pan. Pour in the gochujang sauce and toss everything together until the shrimp and vegetables are evenly coated. Stir-fry for another 1–2 minutes until the sauce thickens and glazes the shrimp.

Step 6: Garnish and serve : Remove from heat and garnish with sesame seeds and chopped green onions or cilantro. Serve hot.