Korean Sea Breeze Herb Shrimp Stir-fry
Bangpungnamul saeu bokkeum is a Korean stir-fry that pairs coastal hogfennel herb with medium-sized shrimp in a quick, high-heat preparation. The shrimp are briefly marinated in cooking wine to neutralize any off-flavors, then seared in oil and set aside. Minced garlic is sauteed in the same pan before adding the herb and sliced red chili, which are tossed rapidly over high heat to retain their texture. Soy sauce and sesame oil provide the seasoning, and the shrimp are returned to the pan for a final toss. The herb's slightly bitter edge contrasts with the natural sweetness of the shrimp, creating a balanced flavor without heavy sauce. The dish finishes in under nine minutes and is low in calories, making it a light banchan option.
Adjust Servings
Instructions
- 1
Peel and devein shrimp, then season with cooking wine and garlic for 5 minutes.
- 2
Trim tough stems of sea breeze herb and cut into 5 cm pieces.
- 3
Heat oil and stir-fry green onion and red chili for 30 seconds.
- 4
Add shrimp and cook over medium heat for about 2.5 minutes until half done.
- 5
Add soy sauce and herbs, then toss quickly for 1.5 minutes.
- 6
Turn off heat and mix in sesame oil to finish.
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Nutrition (per serving)
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