Korean-Style Spicy Gochujang Shrimp with Garlic Greens

Ingredients

• 12 oz Shrimp, peeled and deveined
• 2 tbsp Gochujang
• 1 tbsp Soy sauce (or tamari)
• 1 tbsp Honey
• 1 tbsp Rice vinegar
• 3 cloves Garlic, minced
• 1 tsp Ginger, grated
• 8 oz Garlic greens (or broccolini/rapini)
• 2 tbsp Olive oil
• 1 tsp Sesame oil
• 0.5 tsp Red pepper flakes(optional)
• 1 tbsp Lime juice(optional)
• 0.25 tsp Black pepper(optional)
• to taste Salt(optional)

Instructions

1. 1

   Prep (15 minutes total): Pat shrimp dry. Mince garlic. Grate ginger. Trim garlic greens (remove tough ends). In a bowl, whisk gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger (add red pepper flakes if using) into a thick glaze.

2. 2

   Cook (18 minutes total): Heat 1 tbsp olive oil in a large skillet over high heat until shimmering. Add shrimp in a single layer and cook 1–2 minutes per side until just turning pink.

3. 3

   Glaze: Reduce heat to medium-high. Pour in the gochujang mixture and toss shrimp to coat. Cook 3–4 minutes, stirring frequently, until the glaze is glossy and clings to the shrimp.

4. 4

   Blister greens: In the same skillet (or a second pan), add remaining 1 tbsp olive oil. Add garlic greens and cook 3–4 minutes over high heat, tossing until blistered and crisp-tender.

5. 5

   Finish: Toss blistered greens with any remaining glaze in the pan (or serve alongside). If using, finish with lime juice and black pepper. Serve immediately.