Korean Napa Cabbage Shrimp Stir-fry
Quick answer
Baechu saeu bokkeum is a Korean stir-fry of napa cabbage and medium shrimp seasoned with soy sauce and fish sauce.
What makes this special
- Medium shrimp and napa cabbage seasoned with fish sauce create a clean, oceanic profile.
- A back slit on each shrimp aids seasoning and curves the shape when cooked
- Removing shrimp mid-cook and returning them protects texture from overcooking
Key ingredients
Core cooking flow
- 1 Separate the crunchy napa cabbage stems from the soft leaves and cut them in...
- 2 Thinly slice one Cheongyang chili and 30g of green onion into 0.3cm pieces a...
- 3 Heat one tablespoon of oil in a pan and stir-fry one teaspoon of minced garl...
Baechu saeu bokkeum is a Korean stir-fry of napa cabbage and medium shrimp seasoned with soy sauce and fish sauce. The shrimp are deveined and scored along the back so they curl attractively and absorb seasoning more readily. They go into a hot oiled pan first for thirty seconds to sear the surface, then are removed while the cabbage stems are stir-fried until slightly wilted. Soy sauce, fish sauce, and minced garlic are added along with the cabbage leaves, and the shrimp return to the pan for a final thirty-second toss so everything seasons evenly. Sliced cheongyang chili and scallion go in last for a hit of heat and freshness. The entire stir-fry stays under three to four minutes of active cooking, which preserves the crunch of the cabbage stems and the firm bite of the shrimp. The combination of soy sauce and fish sauce provides a layered saltiness that brings out the natural sweetness of both the cabbage and the shrimp.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Separate the crunchy napa cabbage stems from the soft leaves and cut them into 5cm pieces, then devein the shrimp and score along the back to ensure they curl beautifully when cooked.
- 2Heat
Thinly slice one Cheongyang chili and 30g of green onion into 0.3cm pieces at a diagonal angle, preparing them to add a fresh and spicy aroma to the final stir-fry dish.
- 3Control
Heat one tablespoon of oil in a pan and stir-fry one teaspoon of minced garlic with the sliced green onions over medium heat for 30 seconds until the aromatic oil forms.
- 4Finish
Increase the heat to high and quickly stir-fry the shrimp for 30 seconds until they turn bright pink and curl, then remove them immediately to a plate to prevent overcooking.
- 5Control
In the same pan, toss the crunchy cabbage stems first for two minutes until slightly softened, then add the tender leaves and continue stir-frying until the entire volume of greens reduces slightly.
- 6Control
Pour in one tablespoon of soy sauce and half a tablespoon of fish sauce with the chili, return the shrimp, and toss everything over high heat for 30 seconds to glaze evenly.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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