Name: Gochujang Glazed Grilled Prawns with Charred Scallions
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Korean cuisine
Ingredients: 1 lb prawns (large, peeled and deveined, tails on); 1 cup scallions (chopped, about 1 bunch); 2 tbsp gochujang; 1 tbsp honey; 2 tbsp soy sauce (low sodium); 1 tbsp ginger (freshly grated); 2 tsp garlic (minced); 1 tsp sesame oil (toasted); 1 tsp rice vinegar; 0.25 tsp black pepper (freshly ground); 1 tsp sesame seeds (toasted)

A close-up of grilled prawns glazed in a vibrant, glossy red gochujang sauce, artfully arranged on a rustic wooden platter. The prawns are plump and cooked to perfection, showcasing their caramelized edges. Charred green scallions are delicately placed around them, adding a fresh contrast. A sprinkle of toasted sesame seeds garnishes the dish, enhancing its visual appeal. The setting evokes a warm

Embark on a culinary journey to Korea with these Gochujang Glazed Grilled Prawns, a dish that perfectly marries the fiery zest of gochujang with the sweet succulence of fresh prawns. Gochujang, a fermented Korean chili paste, has been a cornerstone of Korean cuisine for centuries, offering a complex flavor profile that's spicy, savory, and subtly sweet. Its rich, red hue not only promises a kick but also delivers a depth of umami that transforms simple ingredients. Here, it forms the heart of a vibrant glaze, balanced by the natural sweetness of honey, the savory depth of soy sauce, and the aromatic warmth of fresh ginger and sesame oil. Grilling imparts an irresistible smokiness to the prawns, creating a delightful contrast to their tender, juicy interior and the sticky, caramelized glaze. This fusion of flavors and textures makes this dish an exceptional choice for those looking to explore Korean-inspired seafood. Served alongside perfectly charred scallions, which provide a sharp, slightly bitter counterpoint, these prawns are an explosion of taste and texture. They're quick enough for a weeknight culinary adventure yet impressive enough to grace any gathering, offering a sophisticated and unique addition to your barbecue repertoire. Dive into the addictive sweet, spicy, and savory notes that define this extraordinary shrimp & prawn dish.

Preparation time: 15 min
Cooking time: 10 min
Total time: 25 min
Servings: 4

Instructions

Prepare the Glaze & Marinate Prawns

1In a medium bowl, whisk together gochujang, honey, soy sauce, grated ginger, minced garlic, sesame oil, rice vinegar, and black pepper until well combined. This is your gochujang glaze.
2Add the peeled and deveined prawns to the bowl with the glaze, tossing gently to ensure each prawn is evenly coated. Let them marinate at room temperature for at least 15 minutes, or in the refrigerator for up to 30 minutes. Do not marinate for too long, as the acidity can start to break down the delicate prawn flesh.

Grill the Prawns and Scallions

1Preheat your grill or grill pan to medium-high heat. Lightly oil the grill grates to prevent sticking.
2Thread the marinated prawns onto skewers if using, or place them directly on the hot grill. Arrange the scallions next to the prawns on the grill.
3Grill the prawns for 2-3 minutes per side, or until they turn pink and opaque, and the glaze appears slightly caramelized. Grill the scallions for 1-2 minutes per side, until slightly tender and charred around the edges.

Serve

1Remove the prawns and charred scallions from the grill. If on skewers, carefully remove the prawns.
2Arrange the gochujang glazed grilled prawns and charred scallions on a serving platter. Garnish with toasted sesame seeds, if desired.
3Serve immediately as an appetizer or a main course with rice or noodles. The sweet, spicy, and savory notes of this dish make it a fantastic, flavourful addition to any meal.

Instructions

Prepare the Glaze & Marinate Prawns

1In a medium bowl, whisk together gochujang, honey, soy sauce, grated ginger, minced garlic, sesame oil, rice vinegar, and black pepper until well combined. This is your gochujang glaze.
2Add the peeled and deveined prawns to the bowl with the glaze, tossing gently to ensure each prawn is evenly coated. Let them marinate at room temperature for at least 15 minutes, or in the refrigerator for up to 30 minutes. Do not marinate for too long, as the acidity can start to break down the delicate prawn flesh.

Grill the Prawns and Scallions

1Preheat your grill or grill pan to medium-high heat. Lightly oil the grill grates to prevent sticking.
2Thread the marinated prawns onto skewers if using, or place them directly on the hot grill. Arrange the scallions next to the prawns on the grill.
3Grill the prawns for 2-3 minutes per side, or until they turn pink and opaque, and the glaze appears slightly caramelized. Grill the scallions for 1-2 minutes per side, until slightly tender and charred around the edges.

Serve

1Remove the prawns and charred scallions from the grill. If on skewers, carefully remove the prawns.
2Arrange the gochujang glazed grilled prawns and charred scallions on a serving platter. Garnish with toasted sesame seeds, if desired.
3Serve immediately as an appetizer or a main course with rice or noodles. The sweet, spicy, and savory notes of this dish make it a fantastic, flavourful addition to any meal.

Nutrition Information

Calories: 171 kcal
Protein: 18 g
Fat: 5 g
Carbs: 13 g

Nutrient	Per serving
Calories	171 kcal
Protein	18 g
Fat	5 g
Carbs	13 g

Tips

Avoid overcooking prawns, as they can become tough. They cook quickly, typically taking only a few minutes per side until pink and opaque.