This is a dish I made kind of on the fly but my daughter loved it so much that I decided to make a recipe of it. Hopefully, she can make it on her own someday… This dried shrimp is great because it has a high calcium content due to the fact that you eat the shells as well. Some may worry that shrimp have high cholesterol but there are studies that shows shrimp raises the good cholesterol(HDL) even more- so it’s not bad at all. (Article on shrimp cholesterol) So, I made a big batch and sent it back with her when she left for school. Being on your own, away from home, really makes it difficult to eat healthy and I hope my recipes can help our daughters/sons get into cooking for themselves as much as they can.
Another good thing about Korean side dishes (most of them anyway) is that you can make a large amount and eat it over time which means you end up saving time overall. So think about making it…
Difficulty: Easy Prep time: 3 min Cooking Time: 10-15 min Servings:8
My Tips on Bokeum side dishes:
Sauteing or making 볶음 side dishes can be a bit tricky because it’s so easy to burn them. So keep stirring things around to prevent burning and also to ensure that they are cooked evenly. Don’t hesitate to lower the heat if you feel you are too overwhelmed! It usually works well to lower the heat before you add any sauce or sugar so always remember that. Then after the seasonings are all mixed in, you can raise the heat again and you are now ready to stir things around without burning it.
Also, having things a little browned and crispy always makes these dry sauteed dishes taste really good so remember to cook a little bit extra at the end. And as always – remember to taste in between seasonings!
- approx 5 oz (150 g) Dried Pink Shrimp [ approx 3 cups in volume]
- 2 T canola oil (vegetable oil)
- 4 T sugar
- 1 T rice syrup(조청 Jochung) or maple syrup
Some dried shrimps have their heads attached which can be quite prickly. If that’s the case, you should sauté the shrimp first in a pan without oil for couple minutes, put it into a towel and then rub the shrimp in towel to brush off the prickly stuff.
The shrimp that I bought from my local market ( Samho 삼호 is the brand) have the heads removed which makes things easy. So try to buy the same kind if you can. Also taste the dried shrimp before you cook – they should taste good even at this stage. They should not be too dry or tasteless which means they are probably too old or of poor quality.
1 T soy sauce (Jinkanjang) + 1 T sugar + 1 T cooking sake or mirin
- Make the sauce ahead in a separate bowl by adding and mixing 1 T each of soy sauce, sugar and sake (or mirin).
- Heat 2 T of oil in a frying pan over med high heat.
- When the oil is hot (when it flows around like water), add the shrimp to the pan and sauté for 3 min.
- Lower heat to medium and sprinkle 3 T of sugar all around and sauté for another 3 min.
- Lower heat to low and sprinkle the sauce (made in step 1) all around the shrimp so that it’s all nicely mixed. Continue mixing and sauteing for 3 more minutes.
- Drizzle 1 T of rice syrup (조청) or maple syrup on the shrimp mixture. Turn heat up to medium and continue stirring and frying for 2 minutes or until they look nicely browned like the pic below:
Well, that’s it! You can save these in room temperature for a week or more and much longer in the fridge but won’t taste as good. This served as a great side dish for the lunch I made with Miyeok Gook.