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

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.

Ingredients (2 servings)

Ingredient	Amount	Unit
large shrimp	360	g
doenjang	1	tbsp
unsalted butter	20	g
minced garlic	1	tsp
lemon juice	1	tsp
black pepper	0.25	tsp
chives	10	g

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

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

Season

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

Season

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

Control

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

Finish

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

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Savory doenjang and melted butter create a deep umami glaze for these grilled jumbo shrimp.
Finish cue: Remove the shrimp from the heat as soon as the flesh is opaque and firm.
Avoid this: Overcooked shrimp get tough, so keep total cook time around 5 minutes.