Mince 5 cloves of garlic. Thinly slice 2-3 green onions and separate the white parts from the green parts.
2
Combine gochujang, Korean chili pepper flakes, soy sauce, oyster sauce, chicken bouillon powder, sugar, honey, lemon juice, mirin, sesame oil, black pepper, water, and cornstarch in a bowl and mix well.
3
Heat oil over high heat. Sear the shrimp in a single layer for about 1 minute per side until golden brown, seasoning lightly with salt. Work in batches if needed to avoid overcrowding.
4
Remove the seared shrimp and set aside. In the same pan, add butter over medium-high heat. Add the minced garlic and white parts of green onions, sautéing for about 1 minute until the garlic begins to brown. Scrape up any flavorful bits from the pan bottom.
5
Pour the gochujang sauce mixture into the pan and stir for about 30 seconds until the sauce thickens.
6
Return the shrimp to the pan and toss until evenly coated in the glossy gochujang sauce.
7
Serve over warm rice and garnish with lemon wedges, green onion tops, toasted sesame seeds, and red chili peppers if desired.
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