Korean Beurokolli Saeu Bokkeum (Broccoli Shrimp Stir-fry)
Quick answer
Peeled and deveined shrimp are seasoned with cooking wine and pepper, then stir-fried over high heat alongside blanched broccoli.
What makes this special
- Seasoned shrimp seared over high heat until pink and tender alongside blanched broccoli.
- Shrimp turning pink marks the exact doneness point; beyond that, proteins shrink
- Pre-blanched broccoli releases less water in the pan, keeping sauce concentrated
Key ingredients
Core cooking flow
- 1 Peel and devein 220 g medium shrimp, then pat them dry so they sear instead of steaming.
- 2 Cut 180 g broccoli into bite-size florets and blanch in boiling water for only 40 seconds.
- 3 Cut 70 g bell pepper into pieces close to the shrimp size so everything cooks evenly.
Peeled and deveined shrimp are seasoned with cooking wine and pepper, then stir-fried over high heat alongside blanched broccoli. The shrimp reach their ideal texture the instant they turn pink; cooking any further causes the proteins to contract and the flesh to toughen. Blanching the broccoli briefly beforehand means it releases less water once it hits the pan, keeping the sauce concentrated and clinging to the ingredients rather than pooling at the bottom. Soy sauce and oyster sauce form the savory backbone, while sliced garlic infused into the oil at the start builds a fragrant base that runs through every mouthful. Bell pepper adds a crisp snap and a vivid color. The whole dish takes under fifteen minutes and delivers a full plate of protein and vitamin C in a light, satisfying format. Served over steamed rice, it works just as well as a rice bowl.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Peel and devein 220 g medium shrimp, then pat them dry so they sear instead of steaming.
Toss with 1 tablespoon cooking wine and 1/4 teaspoon black pepper, and let them season for 5 minutes.
- 2Season
Cut 180 g broccoli into bite-size florets and blanch in boiling water for only 40 seconds.
Transfer straight to cold water to stop the cooking, then drain very well so the stir-fry sauce stays concentrated.
- 3Season
Cut 70 g bell pepper into pieces close to the shrimp size so everything cooks evenly.
Slice 5 garlic cloves thinly, and keep 1 tablespoon soy sauce and 1 tablespoon oyster sauce beside the stove for quick seasoning.
- 4Control
Heat 1 tablespoon cooking oil in a pan over medium heat and stir-fry the sliced garlic for about 30 seconds.
When the edges turn lightly golden and fragrant, add the shrimp before the garlic darkens.
- 5Heat
Raise the heat to high and stir-fry the shrimp for 1 1/2 to 2 minutes, moving them often.
Once the outside turns pink, add the bell pepper and cook 1 more minute to keep it crisp.
- 6Control
Add the broccoli, soy sauce, and oyster sauce, then toss quickly over high heat for about 1 1/2 minutes.
Stop as soon as the sauce coats everything glossily and the shrimp are just cooked through.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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