Kkanpung Saeu (깐풍새우) Or Gochujang Honey Shrimp


Story time: Today for lunch my oldest son stayed home from school and asked me if I could make some spicy honey shrimp. I of course said yes and I was so happy to hear him say he wanted me to cook for him. The reason why I was happy is because it dawned on me that he’s 17 now and will be graduating this year. It’s bittersweet to think he’ll be off in college making his own meals or going out to eat without the family. I’m actually really excited for him to start a new chapter but it’s just the feeling that my nest is gonna grow smaller. 

Recipe: You’ll need 1 bag of shrimp (I use small or medium but you can do whichever size you like!) 

•4Tbsp cornstarch 

•1/4 tsp garlic powder 

•Black pepper-Measure with your heart 

•1/4C vegetable oil

Optional: Green onions chopped finely


•1Tbsp Gochujang (I use 2tbsp since my family really likes the taste) 

•1Tbsp Honey

•1/2 tsp sesame oil

•1tsp of soy sauce 

•1/2Tbsp minced garlic 

•1Tbsp cornstarch 

•1tsp salt

•1/2C of water

(Don’t be shy with the seasoning! It may taste a bit bland because of the water but once you put it in with the shrimp it’ll thicken up with the cornstarch, you can season more to your liking then.)


Add your shrimp, cornstarch, garlic powder, black pepper in a bowl and gently mix until each shrimp is well coated in the cornstarch seasoning.

In another bowl, whisk together your Gochujang Sauce ingredients as listed above until well combined.

Then in a non-stick frying pan set over medium high heat, add the oil. Once oil is hot, fry your shrimp until they are crispy and golden on both sides, about 10 minutes.

Lower your heat to low, pour your sauce over top and gently combine with the shrimp. Garnish with green onions and sesame seeds (optional).

This was my finished product

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