Korean Saeu Doenjang Beoteo Gui (Doenjang Butter Shrimp Grill)
Quick answer
- Total time
- 23 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Doenjang, Korean fermented soybean paste, is stirred into melted unsalted butter with garlic and lemon juice, brushed over large shrimp and grilled in a very hot grill pan.
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The paste already brings plenty of salt, which is why the butter is unsalted and any extra salt waits until the cooked shrimp have been tasted.
Ingredients
Instructions
- 1
Devein 360 g large shrimp along the back, rinse briefly under running water, and pat them very dry with paper towels.
Keep the surface dry so the doenjang butter sauce clings instead of thinning out.
- 2
Mix 1 tablespoon doenjang with the melted unsalted butter, minced garlic, lemon juice, and black pepper until smooth.
Press any firm bits of doenjang against the bowl with a spoon so the seasoning coats evenly.
- 3
Before the sauce touches raw shrimp, transfer one-third to a clean bowl for the final brushing.
Coat the shrimp lightly with the remaining sauce and marinate for 8 minutes.
- 4
Heat the grill pan well over high heat, then arrange the shrimp in a single layer without crowding.
Sear the first side for 2 minutes, and turn them when the edges turn red and the underside releases easily.
- 5
After turning, cook the second side for 2 minutes, then brush on the reserved sauce in a thin layer.
Grill for just 1 more minute, until the surface looks glossy and the sauce lightly clings and browns.
- 6
Remove the shrimp from the heat as soon as the flesh is opaque and firm.
Sprinkle with 10 g of chopped scallions and serve warm.
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