Plump Shrimp & Fiery Gochujang Stew: A Flavorful Delight
Plump Shrimp & Fiery Gochujang Stew: A Flavorful Delight
Shrimp Gochujang Stew: Shrimp Makes Everything Better!
A delicious recipe for Shrimp Gochujang Stew, elevated with the rich flavor of large shrimp. Experience the ultimate savory and spicy stew that will have you hooked!
Stew Ingredients- 3 large fresh shrimp
- 1 potato
- 1 mini kabocha squash
- 1/3 round zucchini
- 1 onion
- Olive oil
- Chives
- 1-2 Korean green chilies (optional)
Seasoning for Fiery Flavor- 1.2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 3 cups rice water (filtered water from rinsing rice)
- 1 cup water (or burdock root tea water)
- 1 Tbsp fish sauce
- Salt to taste
- 1.2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 3 cups rice water (filtered water from rinsing rice)
- 1 cup water (or burdock root tea water)
- 1 Tbsp fish sauce
- Salt to taste
Cooking Instructions
Step 1
Prepare the vegetables that will add depth to the stew. Dice the potato, mini kabocha squash, round zucchini, and onion into similar, bite-sized pieces (about 1.5cm cubes). This ensures they cook evenly.
Step 2
Heat a generous amount of olive oil in a pot over medium heat. Add all the prepared vegetables and sauté for about 2-3 minutes. This process helps to bring out their natural sweetness and aroma.
Step 3
Once the vegetables are lightly sautéed, stir in 1 Tbsp of gochugaru (Korean chili flakes) and cook for another minute to infuse the oil with its flavor. Then, add 1.2 Tbsp of gochujang (Korean chili paste) and stir-fry them together with the vegetables. Cooking the pastes helps to mellow their raw taste and enhance their savory notes. Be careful not to burn them!
Step 4
Now it’s time to add the liquid base for the stew. Pour in 3 cups of rice water and add 1 cup of plain water (or water infused with burdock root if you have it). This will be enough to submerge the ingredients. Bring the stew to a boil over high heat.
Step 5
While the stew is coming to a boil, prepare the shrimp. Trim the long antennae and legs of the large shrimp with scissors. You can peel most of the shell off, leaving the tail part intact. This makes them easier to eat and visually appealing when cooked.
Step 6
Once the stew is actively boiling and the vegetables are tender, add the prepared shrimp. Cook them whole for about 2-3 minutes, or until they turn a vibrant pink. Avoid overcooking the shrimp, as they can become tough. They cook very quickly!
Step 7
Finally, add the chopped chives (or green onions) and let it simmer for another moment before turning off the heat. This completes your delicious Shrimp Gochujang Stew! Taste and adjust the seasoning with salt or a little more fish sauce if needed. For an extra kick, you can add sliced Korean green chilies at this stage.
