Save I discovered this dish on a weeknight when my fridge held nothing but shrimp, butter, and a jar of gochugaru I'd been meaning to use. Fifteen minutes later, my kitchen smelled impossibly good—that garlic-butter perfume mingling with the sharp heat of Korean chili flakes—and I realized I'd stumbled onto something I'd crave forever. The shrimp turned glossy and pink, the sauce clung to each curve, and suddenly dinner felt like an occasion.
I remember serving this to friends who'd never had gochugaru before, watching their faces light up when that warm spice hit their tongues without overwhelming them. Someone asked if I'd learned this in Korea, and I had to laugh—nope, just kitchen experimentation and a willingness to trust that butter and chili are friends. That night taught me that the best recipes are the ones you accidentally invent when you stop second-guessing yourself.
Ingredients
- Large shrimp, peeled and deveined (500 g / 1 lb): Pat them completely dry before cooking—moisture is the enemy of that beautiful sear. Size matters here; large shrimp cook evenly and feel substantial on the plate.
- Unsalted butter (3 tbsp): This is your sauce foundation, so use real butter. It's what turns simple ingredients into something silky and luxurious.
- Garlic, minced (4 cloves): Mince it yourself if you can; the texture and fragrance are noticeably better than pre-minced. Don't skip this step.
- Gochugaru, Korean chili flakes (1 tbsp): This is the soul of the dish. It brings heat and a subtle fermented depth that regular red pepper flakes can't match.
- Soy sauce (1 tbsp): The umami anchor. Use tamari or coconut aminos if you need gluten-free.
- Honey (1 tbsp): A touch of sweetness that balances the heat and salt beautifully, rounding out the flavor.
- Sesame oil (1 tsp): Just a whisper—this oil is potent and fragrant. More is not better here.
- Scallions, chopped (2 tbsp): They're your brightness at the end, a fresh pop against the rich sauce.
- Toasted sesame seeds (1 tsp): These add a subtle nuttiness and visual texture that feels intentional and finished.
- Lemon wedges (optional): Squeeze one over everything; the acid cuts through richness in the best way.
Instructions
- Dry your shrimp properly:
- Wet shrimp will steam instead of sear. Pat each one with paper towels until they feel nearly dry to the touch.
- Build your sauce base with butter and garlic:
- Melt the butter over medium heat, then add garlic and listen for that gentle sizzle. Stir constantly—you want fragrant, not brown. This takes about a minute, and that minute changes everything.
- Bloom the spices in the fat:
- Stir in gochugaru, soy sauce, honey, and sesame oil all at once. The heat will release the chili's color and flavor into the butter in just 30 seconds—don't rush this or you'll miss it.
- Sear the shrimp in a single layer:
- Place them flat in the skillet and resist the urge to move them around. Give each side 2 to 3 minutes to turn that gorgeous pink. You want them cooked through but not rubbery.
- Coat and finish:
- A quick toss with the sauce ensures every shrimp gets coated. Remove from heat immediately after—carryover cooking will finish them perfectly.
- Plate with intention:
- Transfer to a serving dish, scatter with scallions and sesame seeds, and serve right away while everything's still warm and the sauce is glossy.
Save There was a moment when a friend asked what made this taste so complete, and I realized it wasn't any single ingredient—it was the attention. Drying the shrimp, toasting the sesame seeds, waiting for that exact moment when the garlic turns fragrant. This dish taught me that Korean cooking isn't about complexity; it's about respecting each element and letting them speak together.
Serving Suggestions
Serve this over steamed jasmine rice to catch every drop of sauce, or toss it with fresh noodles for something lighter. I've also spooned it over creamy polenta, which sounds odd until you taste it—the richness of the sauce and the earthiness of the polenta create something unexpected and wonderful. As an appetizer, arrange the shrimp on toothpicks with a small bowl of sauce for dipping, and watch them disappear.
Wine and Pairing Magic
A crisp Sauvignon Blanc cuts through the richness and complements the spice without overwhelming it. If you prefer red wine, a light Pinot Noir works beautifully. Beer lovers should reach for something hoppy—an IPA or pale ale will echo the chili's brightness and provide relief from the heat in the most satisfying way.
The Science of Flavor
Gochugaru brings more than heat; it carries a subtle fermented complexity that grows more interesting the longer it sits in fat. Honey isn't just sweetness—it balances capsaicin, the compound that makes chili hot, so your mouth doesn't burn, just glows. Sesame oil is a secret weapon in every Korean kitchen; a small amount rounds out flavors and adds a warmth that feels like home cooking, no matter where home is.
- Toast your sesame seeds in a dry pan for 90 seconds to unlock their fragrance and richness.
- Make extra sauce; leftovers become magic mixed into mayo for sandwiches or drizzled over roasted vegetables.
- Serve immediately—this dish is best enjoyed while the sauce is still silky and the shrimp are warm through.
Save This recipe has become my default when I want to feel like I've cooked something special without the stress. It's the kind of dish that reminds you why you fell in love with cooking in the first place.
Recipe Questions & Answers
- → What gives the dish its spicy flavor?
The bold heat comes from gochugaru, Korean chili flakes, which add a vibrant spice without overwhelming the garlic butter base.
- → Can I use frozen shrimp for this dish?
Yes, but be sure to thaw and pat them dry thoroughly to achieve the best sautéed texture and flavor absorption.
- → What sides pair well with this shrimp dish?
Steamed rice, noodles, or crisp green vegetables complement the rich and spicy notes beautifully.
- → Is there a way to adjust the sweetness level?
Absolutely, you can substitute honey with brown sugar or adjust its amount to balance the savory and spicy elements.
- → How do I avoid overcooking the shrimp?
Cook shrimp just until they turn pink and opaque, usually 2–3 minutes per side, to keep them juicy and tender.