BBQ Gochujang prawn skewers with fennel and orange salad

BBQ Gochujang prawn skewers with fennel and orange salad

Gochujang is a Korean chilli paste used as a marinade in Korean barbecues. I love the complexity of the flavours, it’s sweet, savoury and spicy at the same time. Prawns are a staple in every Aussie barbecue, it made sense to marry the two. I’ve teamed it with a salad of fennel and orange segments to keep it light and refreshing.

Ingredients (serves 4 as part of a shared meal)

24 Prawns, peeled

1tbsp Gochujang paste

2tbsp soy sauce

1tsp rice bran oil

1tsp sugar

1 small bulb of fennel, sliced thinly

segments from 1 orange

1tbsp dill, roughly chopped

Juice of half a lime

3tbsp olive oil



  1. For the marinade. combine Gochujang paste, soy sauce, oil and sugar into a bowl and mix well.
  2. Skewer 3 prawns onto skewers that have been soaked for at least 10 minutes.
  3. Brush marinade onto the prawn skewers liberally. Cover and refrigerate for at least 15 minutes, overnight for best results.
  4. Heat the bbq up to high. Place skewers onto the bbq and cook prawns for 1  minute, then flip and cook for a further 30 seconds. This timing will depend on how big your prawns are, my prawns were medium sized.
  5. For the salad, whisk lime, olive oil, salt and pepper until well  combined. Pour over fennel, orange and dill, toss lightly.
  6. Serve immediately.


This recipe is sponsored by Pacific Epping, Mermaid Seafood and Fresh Fruit World.