Gochujang Shrimp "Ramen"

Inspo for this beauty dish came from SAM THE COOKING GUY. He is our jam (no pun intended). This dish is best decribed as a lazy ramen if I am being honest. It is a little less soupy and FAR less effort but still has all the flavor!

Prep Time: 10 minutes

Cook Time: 30 minutes

Serving Size: 4

Ingredients

  • 2lbs of Large Shrimp, deveined and tails removed

  • 1/2 Pack Ramen Style Noodles of choice

  • 2-3 Tbsp. Evoolution Gochujang Infused Olive Oil

  • 3 Tsp. Gochujaro Spice

  • 1/4 Cup Butter

  • 3-4 Cloves of Garlic, minced

  • 1/4 Cup Gochujang Paste

  • 1/2 Cup Cream

  • 2 Tbsp. Soy Sauce

  • 1/2 Tsp. Sesame Oil

  • 1/4 Cup Pasta Water

  • 4 Soft Boiled Eggs

  • Sliced Green Onion & Black Sesame Seeds for garnish

Directions

  • Toss the shrimp, gochujaro & gochujang oil in a large bowl and coat the shrimp well.

  • Heat the butter in a medium pan over high heat then add the shrimp. Cook until ALMOST finished, about 3-5 minutes. Only cook enough to get a nice sear on the shrimp then remove and set aside.

  • In the same pan, reduce the heat and add the gochujang. Allow the gochujang to “toast” which in this case is just a fancy way to say heat it up so that it thins and becomes something you can easily work with.

  • Add in the cream, soy sauce and sesame oil and whisk well. This requires near constant whisking to mix well.

  • Once combined add the shrimp back in and cook the ramen noodles in a large pot of boiling water as per packaging.

  • Once the noodles are done cooking, strain but keep 1/4 cup. Add the noodles to the shrimp mixture as well as the saved noodle water, mix well.

  • Scoop desired portion into a bowl, cut the soft boiled egg in half and add then garnish with the green onion and black sesame seeds.

BowlsJessica DeRaaframen, gochujang, gochujaro, shrimp, shrimp ramen