Korean Seaweed, Perilla & Shrimp Stir-fry
Tot-deulkkae-saeu-bokkeum stir-fries briefly blanched tot seaweed and shrimp in perilla oil, finished with ground perilla seeds. The tot is blanched for only 30 seconds to preserve its distinctive pop-and-chew texture, and the shrimp are pre-seasoned with cooking wine to remove any fishiness before being cooked to a springy doneness. Perilla oil and ground perilla seeds merge with the oceanic salinity of the seaweed and shrimp, building a nutty-briny flavor. Seasoned lightly with soup soy sauce and green onion, it is a low-carbohydrate side dish anchored in seafood and sea vegetables.
Adjust Servings
Instructions
- 1
Trim tough stems, blanch the seaweed for 30 seconds, rinse cold, and squeeze out water.
- 2
Devein shrimp and season with cooking wine and a pinch of salt for 5 minutes.
- 3
Heat perilla oil, then stir-fry garlic and green onion over medium heat for 30 seconds.
- 4
Add shrimp and cook to about 70% doneness, then add blanched seaweed.
- 5
Add soy sauce, stir-fry 1 minute, then add perilla powder and cook 1 more minute.
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