Korean Beurokolli Saeu Bokkeum (Broccoli Shrimp Stir-fry)
Peeled and deveined shrimp are seasoned with cooking wine and pepper, then stir-fried over high heat alongside blanched broccoli for a dish that finishes in minutes. The shrimp reach their ideal texture the instant they turn pink; any time beyond that causes the proteins to tighten and the flesh to become rubbery. Briefly blanching the broccoli beforehand means it releases less water in 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 lays down a fragrant base that carries through every bite. Bell pepper adds a crisp snap and a splash of color, rounding out a plate that delivers both protein and vitamin C in a light, quick-cooking format.
Adjust Servings
Instructions
- 1
Peel and devein shrimp, then season with cooking wine and pepper for 5 minutes.
- 2
Cut broccoli into florets, blanch in boiling water for 40 seconds, then cool in cold water.
- 3
Heat oil in a pan and sauté sliced garlic over medium heat for 30 seconds.
- 4
Add shrimp and stir-fry for 2 minutes until half cooked, then add bell pepper for 1 minute.
- 5
Add broccoli, soy sauce, and oyster sauce, then toss over high heat for 2 minutes.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
Korean Seaweed, Perilla & Shrimp Stir-fry
Tot-deulkkae-saeu-bokkeum stir-fries briefly blanched tot seaweed and shrimp in perilla oil, finished with ground perilla seeds. The tot is blanched for only 30 seconds to preserve its distinctive pop-and-chew texture, and the shrimp are pre-seasoned with cooking wine to remove any fishiness before being cooked to a springy doneness. Perilla oil and ground perilla seeds merge with the oceanic salinity of the seaweed and shrimp, building a nutty-briny flavor. Seasoned lightly with soup soy sauce and green onion, it is a low-carbohydrate side dish anchored in seafood and sea vegetables.
Korean Selleri Sogogi Bokkeum (Celery Beef Stir-fry)
Selleri sogogi-bokkeum stir-fries soy-marinated lean beef round with celery, onion, and bell pepper over high heat. The beef is seared first for about two and a half minutes then set aside, and the vegetables are cooked separately in the same pan to keep them crisp before everything is combined. Oyster sauce and soy sauce give the beef a deep umami character, while celery's herbal freshness and firm crunch lighten the overall dish. Adding celery leaves at the very end intensifies the aromatic, almost grassy fragrance.
Korean Garlic Scape Chicken Breast Stir-fry
Maneuljjong dakgaseumsal bokkeum is a stir-fry of soy-marinated chicken breast cooked with ginger and garlic, then combined with garlic scapes cut to 5 cm and julienned carrot, finished in a glaze of oyster sauce and soy sauce. Chicken breast is naturally lean, and the oyster sauce compensates for its low fat by adding concentrated umami. The garlic scapes' crisp texture and the carrot's mild sweetness break up the chicken's plainness, while ginger neutralizes any poultry odor. The high-protein, low-fat profile makes this a practical option for meal prep and calorie-conscious eating.
Korean Oi Dubu Bokkeum (Cucumber Tofu Stir-fry)
Oi-dubu-bokkeum stir-fries half-moon cucumber slices and cubed firm tofu with soup soy sauce, garlic, and a light touch of Korean chili flakes. The tofu is pan-fried to golden first to prevent crumbling, then set aside while garlic and onion build flavor in the same pan. Cucumber goes in for just 90 seconds - long enough to warm through but short enough to stay crisp and juicy. The tofu returns for a final toss with sesame oil, creating a dish defined by the contrast between cool, crunchy cucumber and warm, soft tofu under a clean soy-based seasoning.
Korean Saeu Herb Sogeum Gui (Herb Salt Grilled Shrimp)
Saeu herb-sogeum-gui is Korean herb-salt grilled shrimp, where shell-on medium shrimp are deveined, tossed with olive oil, minced garlic, rosemary, thyme, and black pepper for ten minutes, then seared over high heat on a grill pan lined with a thin layer of coarse salt. Keeping the shells on prevents moisture loss during the intense heat, so the flesh stays moist while the shells themselves crisp into an edible, crunchy layer. Grilling on a salt bed distributes radiant heat evenly and draws surface moisture away from the shrimp, preventing the steaming effect that makes shellfish soggy. A finishing squeeze of lemon juice lifts the herb and garlic aromas while sharpening the shrimp's natural sweetness.
Water Parsley & Beef Salad
Beef is marinated in soy sauce and pear juice, then seared quickly over high heat to develop a caramelized crust while keeping the interior moist and tender. The cooked bulgogi is placed over a bed of fragrant minari and crisp lettuce, creating a warm-cold contrast in every bite. Thinly sliced red onion, soaked briefly to temper its bite, melds smoothly with the beef's sweet-savory marinade. A light toss of sesame oil coats the greens with nutty aroma, and toasted sesame seeds finish the plate. Minari wilts rapidly once dressed, so it must be combined only moments before serving to preserve its grassy scent and crunchy stems.