Great Korean side dish made with small dried shrimps. Good for lunchboxes.
Heat oil in a frying pan over med high heat.
When 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 sugar evenly on shrimp and sauté for another 3 min.
Drizzle 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.
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.