Korean Seaweed, Perilla & Shrimp Stir-fry
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
The seaweed and shrimp follow separate cooking clocks in this stir-fry, and the ground perilla enters only after the heat is lowered.
Read more
Trim thick stems from 180 g of fresh tot seaweed, rinse it, and blanch it in boiling water for 30 seconds. Cool it in cold water and squeeze firmly so it does not release excess water into the pan. Devein 180 g of shrimp, pat them dry, and leave them for 5 minutes with 1 tablespoon of cooking wine and a small pinch of salt. Heat 1 1/2 tablespoons of perilla oil over medium heat and stir 1 tablespoon of minced garlic with 30 g of green onion for about 30 seconds, stopping before the garlic browns. Spread the shrimp in one layer and cook for roughly 1 minute. When the edges turn opaque and the bodies begin to curl, at about 70 percent doneness, add the blanched seaweed. Drizzle in 1 tablespoon of soup soy sauce and toss for no more than 2 minutes. Lower the heat, sprinkle in 2 tablespoons of ground perilla, and stir for 1 minute to break up clumps. Check the seasoning when the shrimp are fully cooked and the powder coats the seaweed.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Trim the thick stems from 180 g fresh tot seaweed and rinse under running water.
Blanch it in boiling water for only 30 seconds, then cool it in cold water and squeeze firmly to remove excess moisture.
- 2Season
Devein 180 g medium shrimp and pat them dry so they sear instead of steaming.
Toss with 1 tablespoon cooking wine and a small pinch of salt, then let them stand for 5 minutes.
- 3Control
Heat a pan over medium heat and add 1.5 tablespoons perilla oil.
Add 1 tablespoon minced garlic and 30 g green onion, then stir-fry for about 30 seconds until fragrant without letting the garlic brown.
- 4Heat
Add the shrimp and spread them in a single layer.
Stir-fry for about 1 minute, just until the edges turn opaque and the shrimp begin to curl, stopping at roughly 70 percent doneness.
- 5Control
Add the blanched tot seaweed and toss quickly over medium heat.
Drizzle in 1 tablespoon soup soy sauce and stir-fry for no more than 2 minutes, so the seaweed stays crisp and pleasantly chewy.
- 6Season
Lower the heat before adding 2 tablespoons ground perilla seeds.
Sprinkle them evenly, toss for 1 more minute to break up clumps, then taste and adjust with a little salt only if the seasoning is weak.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Tot-deulkkae-saeu-bokkeum flash-blanches hijiki seaweed to keep its firm, popping texture with shrimp.
- Finish cue
- Stir-fry for about 1 minute, just until the edges turn opaque and the shrimp begin to curl, stopping at roughly 70 percent doneness.
- Avoid this
- Seaweed toughens if overcooked, so keep stir-frying time short.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
25min, 9 ingredients
Category median
25min, 8 ingredients
Based on 220 recipes
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