Thoroughly clean 500g raw shrimp by peeling and deveining. Rinse the raw shrimp under cold running water multiple times until clean. Place the raw shrimp in a bowl with 200g ice and a small amount of water for 10 minutes to firm up the texture. Drain thoroughly and pat dry with paper towels.
2
In a separate mixing bowl, combine 60g gochujang, 15g gochugaru, 20g minced garlic, 10g minced ginger, 30g soy sauce, 15g sesame oil, 15g rice vinegar, and 20g sugar. Mix well until the marinade is smooth and all ingredients are fully incorporated.
3
Slice 30g green onions into thin rounds. Thinly slice 10g Cheongyang chili pepper.
