---
title: Korean Shrimp Tacos
servings: 2
category: main course
cuisine: Korean-Mexican Fusion
tags: fusion,garnish-and-gather,korean,shrimp,tacos
source: Unknown
description: Crispy shrimp tacos with gochujang sauce and bok choy rice salad
prep_time: 25 minutes
cook_time: 25 minutes
---

In a #pot{}, bring 1 1/2 cups @water{} & @salt{1/4 teaspoon} to a boil.

Add @long grain rice{3/4 cup} to boiling @water{}, return to a boil, then reduce heat to medium-low, cover and cook ~{15 minutes}.

Cut @radish{4 oz} into julienne strips.

Trim very bottom root from @bok choy{4 oz}, cut in half lengthwise then cut crosswise into 1/2" strips.

Chop @green onions{2}.

In a #bowl{}, combine half of @pickling starter{}, @radish{} & @salt{} to taste.

In a small #pot{}, combine half of @gochujang{2 tablespoons} with @gochujang sauce starter{} and cook over medium-low, stirring until smooth and warmed through.

Line a #plate{} or #sheet pan{} with a #paper towel{}.

Add @salt{1/2 teaspoon} to bag of @flour{1/2 cup} and shake to combine, then pour onto a #plate{}.

Pat @shrimp{10 oz} dry.

In a medium #sauté pan{}, heat @oil{1/4 cup} over medium heat.

Dredge @shrimp{} in @flour{}, shaking off excess.

When @oil{} is hot, add @shrimp{} and cook, turning once, until evenly browned, ~{4-6 minutes}.

Remove @shrimp{} from @oil{} and transfer to #paper towel{} lined #plate{} to drain.

When @rice{} has ~{5 minutes} left to cook, add @bok choy{}, return cover and allow to steam.

Add remaining @pickling starter{}, half of @green onion{} & @black sesame seeds{1/2 tablespoon}, then fluff @rice{} to combine.

Wrap @flour tortillas{4} in a damp #paper towel{} and warm in the #microwave{} for ~{10-15 seconds}.

Divide @shrimp{} among @tortillas{}, drizzle with @gochujang sauce{}, top with pickled @radish{} and remaining @green onions{}, and serve @bok choy{} salad on side.