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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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.
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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


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 135°F (57°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 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.

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135 F / 57.2 C Recipe Temp
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