Korean Saeu Doenjang Beoteo Gui (Doenjang Butter Shrimp Grill)
Saeu-doenjang-beoteo-gui is Korean doenjang-butter grilled shrimp, where deveined large shrimp are tossed with two-thirds of a sauce made from doenjang, melted unsalted butter, minced garlic, lemon juice, and black pepper, marinated for eight minutes, then seared on a hot grill pan for two minutes per side. The fermented soybean paste and butter fat together create a deeply savory richness distinct from any Western butter sauce, and the lemon juice cuts through that heaviness with clean acidity. Total cooking time must stay under five minutes to keep the shrimp flesh snappy rather than rubbery, and brushing the reserved sauce on during a final one-minute sear builds a concentrated doenjang-butter crust on the surface. Because doenjang is inherently salty, any additional salt should only be considered after tasting the finished dish.
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Instructions
- 1
Devein the shrimp, rinse, and pat dry.
- 2
Mix doenjang, melted butter, garlic, lemon juice, and pepper.
- 3
Toss shrimp with two-thirds of the sauce and marinate for 8 minutes.
- 4
On a hot grill pan, cook shrimp 2 minutes per side.
- 5
Brush remaining sauce and grill 1 more minute.
- 6
Top with chopped chives and serve warm.
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