Korean Sea Breeze Herb Shrimp Stir-fry
Quick answer
- Total time
- 23 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Between the slightly bitter bangpung namul, a spring green also called sea breeze herb, and the sweetness of shrimp seasoned with mirin, the dish needs little more than a tablespoon of soy sauce.
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The spring leaves are thin, so they go in last with the soy and come off the heat while still bright green.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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