Gochugaru Shrimp

I recently tried this spice for the first time and I am hooked! Gochugaru is a coarsely ground Korean chili powder (similar to crushed red pepper flakes in texture). It’s traditionally made from sun-dried peppers without the seeds, giving it a slightly sweet flavor. This buttery, garlicky and spicy sauce is perfect with shrimp! Serve this dish over rice or with a side of bread for dipping.

1. Melt butter over medium heat in a large skillet. Add garlic, gochugaru, fish sauce and lemon juice and cook gently until the garlic is fragrant, about 1-2 minutes.

2. Add shrimp in a single layer and cook for 1-2 minutes per side, or until just cooked through, spooning the sauce over the shrimp as they cook.

3. Garnish the shrimp with fresh cilantro and lemon wedges. Serve!

Gochugaru Shrimp

Serves 4

All you need:

1/2 cup (1 stick) unsalted butter

4 peeled garlic cloves, finely chopped

2 tablespoons gochugaru

1 teaspoon fish sauce

Juice of 1 lemon

1 pound peeled, deveined, tail-on raw shrimp (16-20 shrimp per pound), thawed if frozen

Fresh chopped cilantro, for garnish

Lemon wedges, for garnish

All you do:

1. Melt butter over medium heat in a large skillet. Add garlic, gochugaru, fish sauce and lemon juice and cook gently until the garlic is fragrant, about 1-2 minutes.
2. Add shrimp in a single layer and cook for 1-2 minutes per side, or until just cooked through, spooning the sauce over the shrimp as they cook.
3. Garnish the shrimp with fresh cilantro and lemon wedges. Serve!