Korean Soy-Glazed Shrimp Stir-Fry

Quick answer

Total time: 18 min
Level: Easy
Servings: 2 servings
Ingredients: 7

About this dish

Ganjang saeu bokkeum builds its glaze by scenting butter with garlic, searing dried shrimp over high heat, and adding soy sauce, sugar, and cheongyang chili as soon as the shells turn pink.

Three hundred grams shrimp is peeled, headed if necessary, and deveined through a shallow cut along the back. It is rinsed briefly and dried completely. Three garlic cloves are minced, 1 cheongyang chili is sliced diagonally, and 2 teaspoons soy sauce with 1 teaspoon sugar are measured beside the stove. Fifteen grams butter is melted over low heat before the garlic cooks for about 30 seconds. When it is pale gold and fragrant but not dark brown, the heat is raised to high. The shrimp is spread in one layer and stir-fried for 1 minute 30 seconds to 2 minutes, until the outsides turn pink and the edges curl. The soy sauce, sugar, and chili are added immediately and tossed for 30 seconds. The burner is switched off when the glaze clings with a sheen and no thin sauce collects at the bottom. One teaspoon sesame oil is mixed in before serving. Measuring the sauce in advance prevents a delay between the shrimp reaching its color cue and the brief glazing stage.

Ingredients

servings

IngredientAmountUnit

shrimp300 gg

soy sauce2 tsts

sugar1 tsts

garlic3 cloveclove

Korean chili1 piecepiece

sesame oil1 tsts

butter15 gg

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

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.
2

Season

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.
3

Control

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.
4

Heat

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.
5

Control

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.
6

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Butter and garlic form the aromatic base for this savory, soy-glazed shrimp stir-fry.
Finish cue: When only a little glossy sauce remains on the bottom of the pan, turn off the heat.
Avoid this: Add sauce as soon as shrimp turns pink to prevent overcooking.