Korean Soy-Glazed Shrimp Stir-Fry
Quick answer
Ganjang saeu bokkeum coats plump shrimp in a sweet-savory soy glaze built on a base of melted butter and garlic.
What makes this special
- Butter and garlic form the aromatic base for this savory, soy-glazed shrimp stir-fry.
- Butter-garlic base is built first; shrimp and soy are added only after the aromatics are ready
- Adding sauce the moment shrimp turn pink prevents overcooking and keeps them springy
Key ingredients
Core cooking flow
- 1 Peel 300g shrimp, remove the heads if attached, and devein through a shallow slit along the back.
- 2 Mince 3 garlic cloves finely and slice 1 cheongyang chili on the diagonal.
- 3 Set a pan over low heat and melt 15g butter without letting it brown hard.
Ganjang saeu bokkeum coats plump shrimp in a sweet-savory soy glaze built on a base of melted butter and garlic. A single cheongyang chili adds a subtle kick that lifts the buttery richness without overpowering it. The key timing rule is to add the sauce the moment the shrimp turn pink: any longer and they become rubbery, but the glaze needs just enough heat to caramelize lightly and coat. Stir-frying the garlic in the butter before the shrimp go in lays a nutty base across the entire sauce. A final splash of soy sauce over high heat at the end creates the lacquered sheen that defines the finished dish. With only eight minutes of cooking time total, this works equally well as a quick banchan alongside rice or as an appetizer with drinks.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Peel 300g shrimp, remove the heads if attached, and devein through a shallow slit along the back.
Rinse briefly under running water, then pat very dry so the butter does not splatter and the shrimp sear cleanly.
- 2Season
Mince 3 garlic cloves finely and slice 1 cheongyang chili on the diagonal.
Measure 2 tsp soy sauce and 1 tsp sugar before heating, because the glaze stage moves quickly once the shrimp turns pink.
- 3Control
Set a pan over low heat and melt 15g butter without letting it brown hard.
Add the minced garlic and stir for about 30 seconds, just until pale gold and fragrant, lowering the heat if it darkens fast.
- 4Heat
Raise the heat to high and spread the shrimp in one layer.
Stir-fry for 1 1/2 to 2 minutes, turning as needed, until the shrimp turn pink and the edges curl but the centers still look juicy.
- 5Control
As soon as the shrimp turns pink, add the soy sauce, sugar, and sliced cheongyang chili.
Toss quickly for about 30 seconds so the sugar dissolves, the soy sauce reduces slightly, and the glaze clings instead of pooling.
- 6Finish
When only a little glossy sauce remains on the bottom of the pan, turn off the heat.
Add 1 tsp sesame oil, toss gently to avoid breaking the shrimp, and serve immediately while the coating is shiny and hot.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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