Korean Napa Cabbage Shrimp Stir-fry
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.
Adjust Servings
Instructions
- 1
Separate napa cabbage stems and leaves, cut into large pieces, and pat shrimp dry.
- 2
Slice Cheongyang chili and green onion thinly.
- 3
Heat oil and stir-fry garlic and green onion for 30 seconds.
- 4
Add shrimp and cook for 1.5 minutes until pink, then remove temporarily.
- 5
In the same pan, cook cabbage stems for 2 minutes, then add the leaves.
- 6
Add soy sauce, fish sauce, chili, and return shrimp; stir-fry 1 more minute.
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