Korean Beurokolli Saeu Bokkeum (Broccoli Shrimp Stir-fry)
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
The bell pepper is cut to roughly the size of the shrimp, so shrimp, broccoli and pepper land evenly in each bite.
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Seasoning is a tablespoon each of soy and oyster sauce, with five sliced garlic cloves fried in the oil first.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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