Korean · Dinner
Gochujang Shrimp and Rice One Pan
Korean one-pan rice cooked with shrimp, onion, and scallion in a gochujang-butter glaze that toasts into the grain, finished with sesame seeds and toasted seaweed strips.
$
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
520Calories
28gProtein
16gFat
62gCarbs
8gSugar
2gFiber
1040mgSodium
172mgChol
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Instructions
1
Prep
Rinse 240g short-grain rice until water runs clear. Finely dice 200g onion. Thinly slice 4 scallions. Finely grate 6 garlic cloves. Cut 2 sheets roasted seaweed into thin strips. Mix 40g gochujang, 10g gochugaru, 30ml soy sauce, 10g brown sugar, 1 tsp salt, and 0.5 tsp black pepper in a small bowl.
2
Saute
Heat 20ml oil in a large heavy pot over medium-high. Add onion and garlic, stir-fry 2–3 minutes until translucent. Add spice paste, fry 30 seconds until fragrant and bloomed.
3
Toast
Add rinsed rice in an even layer, toast 60 seconds over medium-high, stirring gently so every grain coats in paste.
4
Boil
Pour in 400ml hot water, bring to a boil over high heat, then reduce to lowest setting, cover tightly, and cook 12 minutes undisturbed until water absorbs completely.
5
Steam
Scatter 400g shrimp over rice, dot 40g butter on top, cover, and cook 4 minutes on lowest heat until shrimp turn pink and just cooked through.
6
Rest and plate
Rest covered off heat 5 minutes. Fork through gently, scatter scallion, sesame seeds, and seaweed strips over top, and serve straight from the pot.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) raw peeled shrimp
- 240g (8.5 oz) short-grain white rice
- 400ml (1 2/3 cup) hot water
- 200g (7.1 oz) yellow onion
- 4 scallions
- 40g (1.4 oz) gochujang
- 10g gochugaru
- 30ml (2 tbsp) soy sauce
- 10g light brown sugar
- 40g (1.4 oz) unsalted butter
- 20ml (4 tsp) neutral oil
- 6 garlic cloves
- 2 sheets roasted seaweed
- 10g toasted sesame seeds
- 1 tsp fine sea salt
- 0.5 tsp freshly ground black pepper