Korean Stir-fried Dried Shrimp
Geon-saeu-bokkeum transforms a handful of dried shrimp - a Korean pantry staple - into a quick, crunchy banchan. The shrimp are dry-toasted in a pan first to drive off residual moisture, intensifying their briny aroma and setting up the crisp texture. Soy sauce, rice syrup or oligosaccharide, and garlic are added and reduced over low heat until the shrimp are coated in a thin, glossy sweet-salty glaze. The timing is critical: the moment the syrup bubbles once, the heat must drop, or the coating hardens into a tooth-breaking shell. A finish of sesame oil and sesame seeds rounds out this compact side dish that works equally well in lunchboxes and as a drinking snack.
Adjust Servings
Instructions
- 1
Shake dried shrimp in a sieve to remove loose crumbs.
- 2
Dry-toast the shrimp for 1 minute to remove fishy notes.
- 3
Add oil and garlic and stir-fry on low heat for another minute.
- 4
Add soy sauce, syrup, and sugar, then stir quickly to coat.
- 5
Turn off heat and finish with sesame oil and sesame seeds.
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