You Would Never Guess This Familiar Flavor is Gochujang

Main Course / April 29, 2023

This oil makes it so easy to enjoy the flavors of the East!

I’m not sure how you say ‘Cinco de Mayo’ in Korean, but you may have to learn! Once you try these easy shrimp tacos made with Gochujang infused oil, you’ll want to start creating more Asian-fusion dishes of your own. Gochujang, a dark red paste, is one of the back bones of Korean cooking; an unmistakable flavor that lends an exciting heat and intense boldness. It is genius to use this flavor as an oil so when Olive This! asked me to create a recipe for them using this ingredient, I jumped at the chance. A quick taste on the tongue and it was instantly familiar. Warm, dark, and savory it spoke at once to me.

Tacos? I wondered? Yes, tacos! I could tell they would be wonderful on shrimp and would respond to being garnished with some lime juice and become perfect with the sweet crunch of cashews. Serve these with flour or corn tortillas and some cold Cerveza for a colorful and exciting main course.

Want to know more?

Traditional Gochujang is made from a type of dried chili flake called Gochugaru that is fermented with other ingredients. It has a deep, complex umami quality that is distinct and bold. If I could share the aroma with you, it would be instantly recognizable. And this oil makes it so versatile!

A couple of tips. Experiment with flour or corn tortillas. I’m a fiend for corn but it does offer an additional sweet taste that flour will not. Flour tortillas would be more neutral. And the second tip is do NOT be shy with the lime juice at the end. It SERIOUSLY wakes up the entire meal!

Gochujang Shrimp and Cashew Tacos with Lemon Mayo

An Inventive Way to Taste Familiar Asian Flavors with the Convenience of a Taco

Serves 2 / Double for 4 | April 2023

INGREDIENTS:

1 C (heaping) of cooked, shelled, deveined fresh shrimp

4 T Mayonnaise

1 T fresh squeezed lemon juice

4 corn tortillas or flour tortillas

4 T Olive This! Gochujang Oil (divided)

½ C celery diced

½ C orange or red pepper, diced

2 T fresh grated ginger (or finely chopped)

½ medium sized shallot, or about 2 T, sliced thinly

1/3 C chopped parsley

½ C rough chopped cashews (or you can leave them whole)

½ t black pepper, divided

2 T ketchup

2 T soy sauce

¾ T kosher salt

1 lime, quartered

METHOD:

I recommend you use fresh shrimp. It will make the flavor of the dish deeper and more complex. If you decide to use frozen, cooked shrimp, make sure they’re thawed, tail removed, and patted dry.
In a small bowl, combine the mayo, lemon juice and black pepper. Set aside.
Bring a small sauté pan to very high heat. Add 2 T of the Gochujang oil. Then add each of the tortillas and let cook on each side turning when it begins to flop in the pan from the heat. Only about 30-45 seconds on each side. Remove, place on a paper towel-covered paper plate. Set aside.
Bring a large sauté pan to very high heat. Add the 2 remaining T of Gochujang oil. Add the celery, pepper, ginger, garlic, and shallot. Then the salt and pepper. Sauté on high heat for about 1 minute or so until the onions are translucent. You will begin to smell the familiar aroma of a good Chinese restaurant as the oil begins to bring a fabulous fragrance to your kitchen! Now add a small handful of parsley, add the cashews, then add the soy sauce and the ketchup. Stirring all until incorporated.
Lower heat to medium and add the raw shrimp. Cook just until the shrimp is pink. Any longer and it will get rubbery. If adding fresh shrimp, cook only until everything is hot.
To serve place a generous slather of the lemon mayo on the tortilla. Add a serving of the shrimp and vegetable mixture. I like to have at least 3 shrimp per serving. Now squeeze all the juice of one fourth of a good, juicy lime, then dust with a bit more of the parsley, and serve.