HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGochujang Sugar Glazed Shrimp
Gochujang Sugar-Glazed Shrimp

Gochujang Sugar-Glazed Shrimp

with Seasoned Rice

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Sticky, sweet and succulent shrimp are the stars of this lip-smacking stir-fry. We've paired them with crisp, sesame veggies to make this delicious dish one to remember!

Tags:SpicyQuick Prep

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g



2 tbsp


(ContainsSoy/Soja, Wheat/Blé)

1 tbsp

Sesame Seeds


¾ cup

Jasmine Rice

226 g

Shanghai Bok Choy

4 tbsp

Soy Sauce Mirin Blend


1 tbsp



2 unit

Garlic, cloves

160 g

Sweet Bell Pepper

2 tsp


1 tsp

Moo Shu Spice Blend

(ContainsSoy/Soja, Wheat/Blé)

Not included in your delivery

1 tsp


1.5 tbsp


0.31 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories650 kcal
Fat16 g
Saturated Fat2.5 g
Carbohydrate94 g
Sugar16 g
Dietary Fiber5 g
Protein30 g
Cholesterol180 mg
Sodium2670 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Paper Towel
Medium Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Add 1 1/4 cups water (dbl for 4 ppl) to a medium pot. Cover and bring to a boil. Once boiling, add rice, 1/4 tsp salt and 1 tsp Moo Shu Spice Blend (dbl both for 4 ppl) to the boiling water. Stir to combine, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.


While the rice cooks, core, then cut pepper into 1/4-inch slices. Cut bok choy into 1/2-inch pieces. Peel, then mince or grate garlic. Drain and rinse shrimp using a strainer, then pat dry with paper towels.


Whisk together soy sauce mirin blend, garlic, sriracha, cornstarch, gochujang, 1 tsp sugar, 1/2 cup water (dbl both for 4 ppl) in a medium bowl. Set aside.


Heat a large non-stick pan over medium heat. When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. Transfer to a plate and set aside. Increase heat to medium-high. Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then peppers and bok choy. Cook, stirring occasionally, until veggies are tender-crisp, 5-6 min.


Transfer veggies to another medium bowl and set aside. Add 1/2 tbsp oil (dbl for 4 ppl) to the same pan, then shrimp and glaze. Cook, stirring occasionally, until shrimp just turn pink and glaze thickens slightly, 3-4 min.** (NOTE: Don't overcrowd the pan; cook the shrimp in 2 batches for 4 ppl using 1/2 tbsp oil and half the glaze for each batch!) Add veggies and stir to combine.


Fluff rice with a fork, then stir in half the sesame seeds. Season with salt. Divide rice between bowls, then top with shrimp and veggies. Sprinkle remaining sesame seeds over top.