Instructions:
- Prep Ingredients: Ensure shrimp are thawed, peeled, and patted thoroughly dry. Mince ginger and garlic; slice scallions.
- Whisk the Sauce Base: In a small bowl, vigorously whisk together the Gochujang, honey, soy sauce, rice vinegar, ginger, garlic, and water/stock until smooth. Set aside.
- Sear the Shrimp (Initial Cook): Heat the neutral oil in your skillet over medium-high heat until shimmering. Add the dried shrimp in a single layer and cook for 1–2 minutes per side until pink and just opaque.
- Deglaze & Introduce Sauce: Push the partially cooked shrimp to one side of the pan. Pour the prepared Gochujang sauce mixture into the open space. Bring the sauce to a rapid simmer, stirring to incorporate it with the oil.
- Thicken and Glaze: Allow the sauce to bubble rapidly for about 30–60 seconds until it begins to visibly thicken and cling to the bottom of the pan.
- Toss and Finish: Toss the shrimp vigorously in the bubbling sauce, ensuring every piece is coated in the sticky glaze. Cook for just 1 more minute until the shrimp are perfectly cooked through.
- Final Touches: Remove the pan immediately from the heat. Stir in the toasted sesame oil.
- Plate and Serve: Transfer immediately to a serving dish. Garnish generously with the sliced green parts of the scallions and a sprinkle of toasted sesame seeds.