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Spicy Go-Chu-Jang BBQ Shrimp Salad

Spicy Go-Chu-Jang BBQ Shrimp Salad

For the Shrimp:

  1. In a bowl, coat the shrimp with bibigo™ Go-Chu-Jang Sauce Spicy BBQ. Let marinate for 15-30 minutes.

  2. Heat oil over medium heat in a non-stick skillet. Evenly space the shrimp in the pan, letting excess marinade drip off before adding. Cook shrimp on each side for approximately 2 minutes until translucent and pink.  Cook thoroughly to an internal temperature of 165°F as measured by a food thermometer.

For the Dressing

  1. Whisk together all dressing ingredients. Set aside until ready to toss with salad.

For the Salad:

  1. Bringing a large saucepan of water to a boil and add the eggs into the boiling water. Cook for 6½ minutes on a gentle boil. Remove and place in an ice bath for 2 minutes. Remove from the ice bath and set aside.

  2. Using a vegetable peeler, peel off the exterior of the carrots. Then, using the peeler, peel long “ribbons” of carrots for the salad.

  3. Toss the chopped romaine lettuce with salad dressing and add edamame, cucumber, carrot ribbons, and red onion. Divide salad into bowls and top each bowl with shrimp and a soft boiled egg.

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