Korean Stir-Fried Shrimp (Garlic Butter Soy Glazed Shrimp)
Quick answer
- Total time
- 18 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Saeu-bokkeum is a Korean stir-fried shrimp dish glazed in garlic butter and soy sauce.
Read more
The process starts by peeling and deveining the shrimp, then patting them dry with paper towels to prevent splashing in the hot oil. Minced garlic is sautéed in melted butter over medium heat until fragrant. The shrimp are placed in a single layer and cooked over medium-high heat, flipping them as they turn pink. Precise timing is essential, as overcooking makes the shrimp tough and rubbery. A premixed blend of soy sauce and sugar is poured around the edges of the pan, cooking down into a glossy, sweet-and-savory glaze that coats each piece. Black pepper is added at the end to provide a sharp contrast to the rich butter. Sliced green onions are tossed in for ten seconds before turning off the heat, and the dish is served warm.
Ingredients
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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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Saeu-bokkeum glazes peeled shrimp in garlic butter and soy for a rich, nutty finish in minutes.
- Finish cue
- When it bubbles and coats the shrimp with a glossy glaze, sprinkle in 0.25 teaspoon black pepper.
- Avoid this
- Remove from heat as soon as shrimp turn pink - overcooking makes them rubbery.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
18min, 7 ingredients
Category median
25min, 8 ingredients
Based on 220 recipes
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