Gochujang Shrimp with Togarashi Broccoli



A few special ingredients make this easy weeknight meal memorable. Make a spicy gochujang marinade tempered with sweet mirin, and learn to cook shrimp to perfection for a quick, healthy dinner. To buy specialty ingredients used in this recipe, visit…

Snuk Foods. Their limited-edition Global Kitchen Kit was made just for Yummly to compliment Judy Joo's collection on Yummly Pro and features 10 unique curated ingredients from around the world.

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  • 2 cloves garlic
  • 2 inches fresh ginger root
  • 1 tablespoon gochujang (Korean chili paste)
  • 2 tablespoons mirin (sweet rice wine)
  • 2 teaspoons Yugeta® Double Brewed Soy Sauce
  • 1 teaspoon toasted sesame oil
  • 12 shelled and deveined jumbo shrimp (tails still on)
  • 2 cups broccoli florets
  • 1/4 cup OMED® Yuzu Oil (or substitute with extra-virgin olive oil)
  • 1 teaspoon Snuk® Shichimi Togarashi (or substitute with 3 parts cayenne pepper and 1 part black or white sesame seeds)
  • kosher salt (to taste, for broccoli)
  • 1 tablespoon extra virgin olive oil
  • kosher salt (to taste, for shrimp)
  • 1 long red chili (such as Korean red chili, thinly sliced)
  • 1/2 teaspoon black sesame seeds (for garnish)
  • 1/2 teaspoon white sesame seeds (for garnish)
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