Korean Napa Cabbage Shrimp Stir-fry

Quick answer

Total time: 22 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

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.

Ingredients

servings

IngredientAmountUnit

napa cabbage300 gg

medium shrimp180 gg

Cheongyang chili1 eaea

green onion30 gg

soy sauce1 tbsptbsp

fish sauce½ tbsptbsp

minced garlic1 tsptsp

neutral oil1 tbsptbsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

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.
2

Heat

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.
3

Control

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.
4

Finish

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.
5

Control

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.
6

Control

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Medium shrimp and napa cabbage seasoned with fish sauce create a clean, oceanic profile.
Finish cue: 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.
Avoid this: Removing shrimp early prevents overcooking and keeps them tender.