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