Broccoli and shrimp in korean spicy sauce - a simple, balanced and spicy meal served with rice

Ingredients

• 1/2 Tbsp sesame oil
• 10 oz broccoli (1 brocoli)
• 10 shrimps (here cooked and frozen)
• 3.5 oz rice (here wild rice)

Sauce:

• 1 Tbsp sesame oil
• 1 Tbsp soy sauce
• 1 garlic clove (or garlic powder)
• 1 small piece of fresh ginger (or ginger powder)
• 2 Tbsp mirin sauce
• 1 Tbsp cider vinegar (or rice vinegar)
• 2 Tbsp honey
• 1 pinch of pepper
• 1 small Tbsp or gochujang (Korean fermented chili paste)

Toppings (optionnal):

• fresh chives
• sesame seeds
• crushed almonds

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Preparation

• Rice:
  Cook the rice in twice its volume of water, covered, in a saucepan over medium heat for 15 to 20 minutes.
• The filling:
  Cut the broccoli. Pour sesame oil into a frying pan over medium heat and brown the broccoli with the frozen shrimp (if they are cooked, place them in the pan at the end of cooking). They will cook for 10 to 15 minutes. Stir regularly.
  
• The sauce:
  Pour the sesame oil into a pan over medium heat then add the soy sauce, mirin sauce, cider vinegar, honey, pepper, gochujang and crushed garlic and ginger. Stir and bring the mixture to a boil. When the sauce bubbles, let it thicken for a few minutes and remove from the heat.
• Plating:
  Place the rice in the bottom of the plate then add broccoli on top on one side of the plate. Place the shrimps in the center then add the sauce in generous quantity. You can also sprinkle with sesame seeds, crushed almonds and chopped chives. Enjoy!