Korean Sauteed Dried Shrimp

Sauteed Dried Shrimp (Maleun Saewoo Bokkeum)

Great Korean side dish made with small dried shrimps. Good for lunchboxes.
Course Side Dish
Cuisine Korean
Keyword banchan, crunchy, dried seafood, lunch box
KoreanCategory Bokkeum(볶음)
Prep Time 3 minutes
Cook Time 10 minutes
Total Time 13 minutes
Servings 4
Calories 256kcal
Author JinJoo Lee


  • 5 oz dried pink shrimp (150 g) about 3 cups in volume
  • 2 Tbsp canola oil (vegetable oil)
  • 4 Tbsp sugar
  • 1 Tbsp rice syrup (조청 Jochung) or maple syrup


  • 1 Tbsp soy sauce (JinGanjang)
  • 1 Tbsp sugar
  • 1 Tbsp 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 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.
  • 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 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.


Calories: 256kcal | Carbohydrates: 20g | Protein: 27g | Fat: 8g | Cholesterol: 403mg | Sodium: 1535mg | Potassium: 9mg | Sugar: 19g | Calcium: 145mg | Iron: 2.7mg