Korean Soy-Glazed Shrimp Stir-Fry
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 is to add the sauce the moment the shrimp turn pink, preventing them from becoming rubbery while allowing the glaze to caramelize lightly. With only 8 minutes of cooking time, this dish works equally well as a quick banchan alongside rice or as an appetizer with drinks.
Adjust Servings
Instructions
- 1
Devein and clean shrimp.
- 2
Melt butter and sauté garlic.
- 3
Add shrimp and stir-fry on high heat until pink.
- 4
Add soy sauce, sugar, chili and toss.
- 5
Finish with sesame oil.
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