Bring a pot of salted water to a boil and cook 1 cup of semi-pearled farro for 20–35 minutes. Drain and set aside.

In a small bowl, mix together Kewpie mayonnaise, gochujang, honey, and mirin. Adjust spiciness to taste.

Thinly slice the red cabbage and place in a bowl. Drizzle with rice vinegar and honey, then massage for 2–3 minutes.

Toss the shrimp with salt and pepper, then coat with cornstarch, pressing gently to adhere.

Heat vegetable oil in a skillet over medium-high heat. Fry shrimp in batches for 2 minutes per side until golden brown. Drain on a wire rack.

Assemble the bowls with farro, cabbage slaw, and crispy shrimp on top. Drizzle with gochujang mayo and garnish as desired.