Sous Vide Gochujang Shrimp

Gochujang, a Korean chile bean paste, is full of rich flavors. We found it makes a perfect glaze for shrimp cooked in the Anova Sous Vide Precision Cooker.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:15

Recipe Time: 00:30

Temperature : 135F / 57.2C

Ingredients

• 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

1. Set the Anova Sous Vide Precision Cooker to 135°F (57°C).
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.
3. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 30 minutes.

Finishing Steps

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.