In a medium bowl, combine Gochujang, Gochugaru, Soy sauce, minced Garlic, minced Ginger, Sesame oil, Rice vinegar, Honey, and 15g of the chopped Green onions. Whisk until the Gochujang sauce is smooth, then add Water and mix well.
2
Pat the Shrimp dry with paper towels to ensure a good sear.
3
Heat Vegetable oil in a large skillet or wok over medium-high heat until shimmering.
