Spicy Korean Gochujang Prawns

Name: Spicy Korean Gochujang Prawns
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 500g large prawns, peeled and deveined; 2 tablespoons gochujang (Korean chili paste); 1 tablespoon soy sauce; 1 tablespoon honey; 1 tablespoon sesame oil; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 scallions, sliced; 1 tablespoon vegetable oil; 1 teaspoon toasted sesame seeds; 1/2 teaspoon freshly ground black pepper

Byhamza December 29, 2025

Let Me Tell You About These Spicy Korean Gochujang Prawns

So the first time I tried to make these, I was wearing white. Yeah, total rookie mistake. Out came the gochujang, I got distracted by my neighbour’s dog barking (as usual), and well… let’s just say I now own a uniquely spotted apron. Ever since though, these Spicy Korean Gochujang Prawns have been my ace-in-the-hole when I need to impress, especially if I’ve got friends stopping by unexpectedly—or if I just want dinner to taste like a Friday night, even if it’s only Tuesday!

Why You’ll Love This—At Least, I Do

I make this when I’ve only got twenty minutes and the mood for something punchy is upon me. My family goes absolutely mad for these prawns—let’s just say it’s one of the only times no one complains about their dinner being too spicy (yes, even my spice-averse uncle somehow powers through). And because it’s just so quick, I don’t even have to plan ahead much. The only real frustration? Peeling prawns if you’re in a hurry. Ugh. But the results… worth every sticky finger.

What You’ll Need (Or What I Usually Grab)

500g raw prawns, peeled and deveined (sometimes I just get the frozen ones, no shade!)
2 heaped tablespoons gochujang paste (any brand is fair game—my granny swears by one I can’t remember the name of)
1 tablespoon soy sauce (dark, light, whatever I’ve got really)
1 tablespoon honey (sugar works in a pinch, but honey’s better if you ask me)
2 teaspoons sesame oil (if I run out, I’ve just skipped it, honestly)
3 cloves garlic, minced (honestly, I use more if I’m feeling it, sometimes less if I’m lazy)
1 thumb-sized bit of ginger, grated (my measurement system is basically “meh, that looks about right”)
1 small onion, thinly sliced (or shallots; I only use red onions when that’s all I’ve got—but who cares?)
1 fresh red chili, sliced (totally optional)
1 tablespoon rice vinegar (if I’ve got none, I reach for apple cider vinegar or just squeeze in a lemon—nobody’s perfect)
A handful of spring onions and sesame seeds, for topping (confession: sometimes I skip these if I can’t be fussed)

Here’s How I Usually Do It

Mix up the gochujang, soy sauce, honey, sesame oil, and vinegar in a bowl. Give it a proper stir—this is where I sneak the first taste (and sometimes accidentally drop the spoon, so, maybe watch out for that).
Heat a splash of oil in a good frying pan over medium heat. Toss in the onion, garlic, ginger, and fresh chili. Fry them up until soft—if things start to stick, whoops, just add a splash of water. No drama.
Now, throw in the prawns. Make sure you spread them out; overcrowding brings only misery (trust me on this—once I tried to cook all 700g in one go, came out oddly watery).
Once the prawns are just pinking up—flip ’em over, pour in the sauce you mixed earlier. Everything goes a deep, dramatic red. Don’t worry if it looks a bit odd at first, it’ll settle down when the sauce thickens.
Let the lot simmer for maybe 3 minutes, tops. If you go much longer, prawns toughen up like old boots. I set a timer, but sometimes I just wing it.
Sprinkle over your spring onions and sesame seeds. Done. Sometimes I add a squeeze of lime at the end for zing, but not always.

Notes—Stuff I’ve Learned (Usually The Hard Way)

Don’t overcook the prawns—seriously. They turn from silky to rubbery faster than I can say “Dinner’s ready!”
If the sauce gets too thick, splash in a bit of water (or by accident once, pineapple juice; not bad actually now I think about it).
Forgot to defrost your prawns? Just run them under cold tap water. Not the textbook method, but it works.

If You Fancy Trying Variations (Some Are Weird, I Admit)

I tried tossing in diced zucchini once instead of onions—didn’t love it, but hey, experiment away.
For a veggie version, I’ve swapped prawns for tofu; it actually soaks up the sauce beautifully.
My mate once threw cooked noodles right in the pan with the prawns at the end. Total carb bomb, but delicious.

Do You Need Fancy Equipment?

I use my biggest nonstick frying pan, but if you only have a wok, that’ll do (or the oldest skillet you’ve got hiding in the cupboard). I’m not above using a small saucepan in a pinch—just means more stirring. Never stopped me yet!

Storing Leftovers—Or How I Rarely Get to Store Any

Chuck any leftovers in an airtight container, straight into the fridge. They’ll keep for a day or two, probably—though honestly, in my house they’re usually gone by breakfast. Seriously, I’ve caught my son sneaking a cold prawn at 8am!

How I Like to Serve These (And You Might Too)

I like them over a big bowl of steamed rice, usually with a fried egg on top because, well, why not. My daughter dips them in extra gochujang (show-off). Sometimes I just pile them onto lettuce leaves for wraps—messy, but hits the spot.

A Few Pro Tips, Because I Learned The Hard Way

I once tried to use frozen cooked prawns and let’s just say… never again. They went tough as old trainers.
Always, always taste your sauce before adding it. Did that once with too much soy sauce and, well, I’m still thirsty.
If you’re tempted to skip the ginger, don’t. I did, and it just wasn’t the same. Live and learn, right?

Your (Real) Questions, Answered

Can I make these ahead?
Sure, you can—but honestly, I think they taste best right after cooking. Although, sometimes the sauce is even better next day (I know; contradictory, but such is life).

What if I can’t find gochujang?
Hmm, tricky! Sriracha with a dollop of tomato paste kinda gets you in the ballpark if you squint, but nothing really beats the real stuff.

Is this spicy?
It’s got a kick (not gonna lie), but you can always drop the chili or use a little less gochujang if you want it milder.

Can I use chicken instead?
Yeah! I just cut it in little bites and cook it a tad longer. It’s not the same, but it works for folks who “don’t do seafood.”

How do I eat the leftovers?
I’ve been known just to stand at the fridge, fork in hand. Oops.

Side note: Has anyone else noticed how prawns shrink more than your jeans after the holidays? Just saying.

hamza