Gochujang Shrimp over Crispy Rice

Make your slaw

Finely dice your cabbage and add to a bowl. Add in 2 tbsp rice wine vinegar, juice of half a lime, and a good pinch of salt. Mix well at set aside.

Make your sauce

Add all your sauce ingredients except butter to a bowl: 1 tbsp brown sugar, 1 tbsp gochujang paste, 1 tbsp rice wine vinegar, 1 tbsp soy sauce, 1/2 tbsp sesame oil, 1 tsp corn starch, 1/8 tsp white pepper and 1/2 cup water and mix well. Set aside.

Pat dry your shrimp, drizzle with juice of half a lime and some salt, set aside.

Make your crispy rice

Heat 1 1/2 tbsp olive oil in a small frying pan over medium high heat. Add half your rice and press down with the back of a spoon so you have a 1 inch thick round. Drizzle a bit of oil around the edge of the pan. Cook until golden brown (about 5 minutes), pressing down every minute or so. To remove from pan, place a plate on top of the pan and flip so it stays in one piece. Repeat.

Cook your shrimp

While your rice cooks, make your shirmp. Heat 1 tbsp olive oil in a large pan over medium high heat. Add shrimp and cook until just pink (about 2 minutes). You want them just a touch underdone here. Remove from pan and set aside. Add 1 tbsp butter to pan and melt. Then add minced garlic and ginger, and cook for 1 minute. Add sauce and mix well, then add shrimp back in and cook for about 2 minutes until shrimp are warmed and sauce has thickened.

Assemble

Take your flipped rice and top with slaw, then shrimp with extra sauce, and sprinkle with green onions. Bonus - try drizzling with kewpie mayo.