Korean Sea Breeze Herb Shrimp Stir-fry
Quick answer
Bangpungnamul saeu bokkeum is a Korean stir-fry that pairs coastal hogfennel, a pungent spring herb, with medium-sized shrimp over sustained high heat.
What makes this special
- Coastal hogfennel herb adds a pungent, bitter edge to seared shrimp and cooking wine.
- Spring bangpung herb's bitter edge balances shrimp umami without sauce
- Bangpung loses its aroma quickly; high-heat, short time is the key technique
Key ingredients
Core cooking flow
- 1 Remove shells and devein 220 g of medium shrimp, then marinate with 1 tables...
- 2 Trim the tough stem ends of 140 g of sea breeze herb and cut into 5 cm pieces.
- 3 Heat 1 tablespoon of cooking oil in a pan over high heat, add 40 g of scalli...
Bangpungnamul saeu bokkeum is a Korean stir-fry that pairs coastal hogfennel, a pungent spring herb, with medium-sized shrimp over sustained high heat. The shrimp are first splashed with cooking wine to eliminate off-flavors, then seared in oil and removed from the pan. Minced garlic is sweated in the residual oil before the hogfennel and sliced red chili are added and tossed rapidly - the herb loses its characteristic bitterness quickly if it lingers on heat. Soy sauce and sesame oil go in next for seasoning, and the shrimp are returned for a final toss to integrate everything without overcooking the proteins. The herb's slightly bitter, aromatic edge contrasts with the natural sweetness of the shrimp to produce a balanced flavor that needs no additional sauce. From start to finish the dish takes under nine minutes, and its low calorie count makes it a practical light banchan alongside rice.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Remove shells and devein 220 g of medium shrimp, then marinate with 1 tablespoon of cooking wine and 1 teaspoon of minced garlic for 5 minutes. The cooking wine removes any fishy smell while the garlic adds aroma.
- 2Prep
Trim the tough stem ends of 140 g of sea breeze herb and cut into 5 cm pieces.
The leaves are delicate and wilt quickly in the pan, so have them ready to add at the end.
- 3Control
Heat 1 tablespoon of cooking oil in a pan over high heat, add 40 g of scallion and 20 g of red chili, and stir-fry for 30 seconds to release their aroma.
- 4Control
Add the marinated shrimp and stir-fry over medium heat for 2.5 minutes.
When the shrimp curl into a half-moon shape and turn pink, they are about half cooked.
- 5Control
Add 1 tablespoon of soy sauce and the sea breeze herb, then stir-fry briskly over high heat for 1.5 minutes.
Prepare to remove from heat while the herb still holds its bright green color.
- 6Finish
Turn off heat and drizzle in 1 teaspoon of sesame oil, tossing gently.
Once the sesame aroma rises from the residual heat, plate and serve immediately.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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