Korean Stir-Fried Shrimp (Garlic Butter Soy Glazed Shrimp)
Quick answer
Saeu-bokkeum is a Korean shrimp stir-fry cooked in melted butter with garlic, then seasoned with soy sauce, sugar, and black pepper.
What makes this special
- Saeu-bokkeum glazes peeled shrimp in garlic butter and soy for a rich, nutty finish in minutes.
- Garlic bloomed in butter coats each shrimp in nutty fat
- Pull from heat the moment shrimp turns pink to avoid rubbery texture
Key ingredients
Core cooking flow
- 1 Peel and devein 300 g shrimp, then rinse them briefly under cold water.
- 2 Slice 20 g green onion thinly and keep it ready for the finish.
- 3 Heat a pan over medium heat and melt 1 tablespoon butter.
Saeu-bokkeum is a Korean shrimp stir-fry cooked in melted butter with garlic, then seasoned with soy sauce, sugar, and black pepper. The shrimp are peeled and deveined, patted dry, and cooked only until they turn pink -- a matter of minutes. Butter and garlic form the aromatic base, while soy sauce and a small amount of sugar build a savory-sweet glaze that coats each shrimp without a separate sauce. Green onion scattered on top adds a fresh bite to finish.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Peel and devein 300 g shrimp, then rinse them briefly under cold water.
Pat them very dry with paper towels so they sear quickly and do not release too much water into the butter.
- 2Finish
Slice 20 g green onion thinly and keep it ready for the finish.
Stir 2 tablespoons soy sauce with 0.5 tablespoon sugar in a small bowl so the shrimp are not overcooked while measuring.
- 3Control
Heat a pan over medium heat and melt 1 tablespoon butter.
When the foaming settles, add 1 tablespoon minced garlic and cook for about 30 seconds, just until fragrant and lightly bubbling, not browned.
- 4Heat
Spread the shrimp in one layer and raise the heat to medium-high.
When the first side turns pink, flip them and cook about 1 minute more, just until the centers turn opaque.
- 5Season
Pour the soy sauce and sugar mixture around the edge of the pan and toss quickly.
When it bubbles and coats the shrimp with a glossy glaze, sprinkle in 0.25 teaspoon black pepper.
- 6Finish
Add the green onion and toss for only about 10 seconds, then turn off the heat.
Move the shrimp to a plate before they curl tightly and become firm, and serve while warm.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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