Chili Shrimp Rice Bowl

Remove the shells and veins from the shrimp and wash them thoroughly.

Finely chop the onion, green onion, and garlic.

Heat cooking oil in a pan and sauté the garlic and green onion until fragrant.

Add the shrimp to the pan and stir-fry until the surface is cooked.

Add the onion and stir-fry until it becomes translucent.

Mix gochujang, ketchup, chili powder, soy sauce, sugar, vinegar, and water to make the chili sauce.

Pour the chili sauce over the sautéed ingredients and mix well.

Simmer over medium heat until the sauce thickens.

Spoon the chili shrimp over rice and serve.