Gochujang shrimp tacos
Korean sweet-spicy shrimp in corn tortillas with crisp yogurt-lime cabbage.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Needed for this version; use the listed amount.
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Essential
Needed for this version; use the listed amount.
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Essential
Needed for this version; use the listed amount.
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Essential
Needed for this version; use the listed amount.
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Essential
Needed for this version; use the listed amount.
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Essential
Needed for this version; use the listed amount.
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Essential
Needed for this version; use the listed amount.
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Essential
Needed for this version; use the listed amount.
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Essential
Needed for this version; use the listed amount.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Mix cabbage with yogurt and lime juice. Separately mix gochujang, honey and vinegar. Pat the shrimp dry; remove any dark intestinal veins.
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Step 2
Heat the oil over medium heat. Cook shrimp in one layer for 2 minutes per side, or until opaque and cooked through.
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Step 3
Turn off the heat and coat shrimp with the gochujang mixture. Warm the tortillas in a dry pan for 20 seconds per side.
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Step 4
Divide cabbage and shrimp among 4 tortillas. Fold and serve immediately.
Finished dish
2 servings; 1 tablespoon = 15 ml, 1 teaspoon = 5 ml, 1 paper cup = 180 ml. Shrimp; milk; gochujang may contain wheat and soy. Check labels.
Related recipes
Enjoy every bite
How to enjoy it
Serve as 2 tacos per person; assemble only just before eating.
Serve it with
Korean spicy cucumber salad (oi-muchim)
A crisp cucumber side dish with gochugaru, vinegar and sesame. Mix shortly before serving for the freshest texture.
Easy watermelon fruit punch (hwachae)
A 15-minute Korean fruit punch using watermelon, another fruit and a simple chilled base. Clear dairy-free and less-sweet alternatives use the same easy cup measurements.