Gochujang shrimp
Sous vide shrimp coated in a sweet-spicy gochujang glaze, garnished with scallions.
ā±ļø Prep: 15 minš³ Cook: 30 min
Ingredients
| 1 pound | 455 g | large shrimp (16-20 per pound), peeled and deveined |
| 3 tablespoons | 45 ml | gochujang |
| 1 tablespoon | 15 ml | honey |
| 1 tablespoon | 15 ml | mirin |
| 1 tablespoon | 15 ml | soy sauce |
| 2 tablespoons | 30 ml | thinly sliced scallions |
Instructions
Step 1: Set the Anova Sous Vide Precision Cooker to 135Ā°F (57Ā°C). Step 2: In a small bowl, whisk together the gochujang, honey, mirin, and soy sauce. Transfer to a large zipper lock bag and add the shrimp. Toss to coat. Step 3: Seal the bag using the water immersion technique and place in the water bath. Set the timer for 30 minutes.
Finishing Steps: Step 1: When the timer goes off, remove the bag from the water bath. Pour the entire contents of the bag into a serving dish. Sprinkle with scallions. Serve.
Recipe Temp: 57.2Ā°C (135Ā°F). Recipe Time: 00:30. Prep Time: 00:15.
From https://recipes.anovaculinary.com/recipe/sous-vide-gochujang-shrimp