What to do with leftover shrimp, and the massive tub of gochujang I’ve acquired? Make a yummy, yummy “noodle” bowl to kill that ramen craving I was also having.
If you’re nervous about gochujang and Korean food in general, don’t be – the paste I have may look spicy, but it’s not. It’s delicious, and is useful in a bunch of different ways.
gluten-free, low carb
Low Carb Gochujang Shrimp Bowl
A bunch of shredded cabbage (I had about 1.5/2 cups per serving)
1-2 eggs per serving
Salt & pepper
for the marinade
2 tsp. olive oil
2 cloves garlic, minced
1 tsp. lemon juice
2 tsp. Gochujang (I could have done with a full Tablespoon here happily)
1/2 tsp. honey
1 Tbsp. water
First, whisk together all marinade ingredients in a small bowl. Add the shrimp, toss, and let marinate :30 to a couple hours in the fridge.
While that’s working, shred your cabbage and prep all other ingredients.
Cook in batches for each serving.
First, fry the cabbage in 1 Tbsp. oil over medium-high heat until beginning to brown and soften. Season with salt & pepper.
Push to the outside of the pan and add the shrimp + a hand full of scallion to the middle and cook until 3/4 done.
Stir all together and push to the outside of the pan. Add 1 tsp. sesame oil in the center and crack the 2 eggs in. Season with a sprinkle of soy sauce.
When the egg whites have turned white, poke the yolks and stir into ribbons.
When 3/4 of the way cooked through, stir into the rest.
Transfer to a bowl and top with a sprinkle of raw scallion + sesame seeds.
Repeat with subsequent batches.
Serves 1-2 for dinner, depending on whether you have other banchan