Sous Vide Gochujang Shrimp
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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Anova
Pro-level cooking techniques made simple.
Ingredients for 2
1 pound large shrimp (16-20 per pound), peeled and deveined
3 tablespoons gochujang
1 tablespoon honey
1 tablespoon mirin
1 tablespoon soy sauce
2 tablespoons thinly sliced scallions
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 135°F (57°C).
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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.
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Step 3
Seal the bag using the water immersion technique and place in the water bath. Set the timer for 30 minutes.
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Finishing Steps
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Step 0
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.