Spicy Go-Chu-Jang BBQ Shrimp Salad

Spicy Go-Chu-Jang BBQ Shrimp Salad


Salad Dressing
¼ cup Bibigo BBQ Go-Chu-Jang Sauce
½ cup sour cream or mayonnaise
1 tbsp cilantro, chopped
1 tbsp freshly squeezed lime juice
¼ tsp onion powder


BBQ Shrimp
1 lb raw or frozen shrimp, peeled and deveined
1 cup Bibigo BBQ Go-Chu-Jang Sauce
2 tbsp neutral cooking oil


4 eggs, soft boiled
2 large carrots*, ribboned
1 head romaine lettuce*, chopped
1 small cucumber*, thinly sliced
1 cup shelled edamame*, thawed if frozen
½ cup red onion*, thinly sliced


* Can be substituted and topped with any fresh or frozen vegetables

For the Shrimp:

  1. In a bowl, coat the shrimp with Bibigo BBQ Go-Chu-Jang Sauce. 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.

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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