Spicy and Refreshing Shrimp Stew: A Hearty Meal Enhanced with Seasonal Water Parsley
Make Frozen Shrimp Shine! A Flavorful Spicy Shrimp Stew with Aromatic Water Parsley
A staple in our freezer, plump shrimp are a versatile ingredient perfect for any occasion. While they’re fantastic in spaghetti, ceviche, or pancakes, today we’re transforming them into a wonderfully spicy and refreshing shrimp stew that truly highlights their flavor. The addition of fresh, seasonal Korean water parsley adds a delightful aroma that elevates the dish. The savory taste of plump shrimp, combined with fresh vegetables and a zesty broth, makes this stew a perfect hearty meal, especially on a chilly day. This addictive spicy shrimp stew is so good, you’ll want to make it again and again!
Main Ingredients- 10-12 large frozen shrimp (thawed)
- 3 cups anchovy and kelp broth (approx. 600ml)
- 1 tbsp dried anchovies (for broth, or small dried shrimp)
- 1/5 Korean radish (approx. 100g)
- 2.5 tbsp coarse Korean chili powder (gochugaru)
- 1 tbsp doenjang (fermented soybean paste)
- 2 tbsp soup soy sauce (guk-ganjang)
- 1 tbsp minced garlic
- 1 tsp ginger syrup
- 1 tbsp cheongju (rice wine/mirin)
- 1 handful bean sprouts (approx. 100g)
- 1 handful fresh water parsley (minari, approx. 50g)
- 1/2 package enoki mushrooms (approx. 50g)
- 1-2 dried spicy chilies or red chilies (optional, seeded and sliced diagonally)
Cooking Instructions
Step 1
First, pour 3 cups of anchovy and kelp broth into a pot. Dissolve 1 tbsp of doenjang and 2 tbsp of soup soy sauce into the broth. Add thinly sliced Korean radish and simmer over medium heat with the lid on for about 15 minutes, or until the radish becomes translucent and almost tender. This step allows the radish’s refreshing flavor to infuse the broth, making it deeper and more delicious.
Step 2
Once the radish is cooked, add the thawed large shrimp. Shrimp can become tough if overcooked, so add them towards the end of the cooking process.
Step 3
Place the washed bean sprouts on top of the shrimp.
Step 4
Add 2.5 tbsp of coarse Korean chili powder to impart a spicy kick and a vibrant red color. Adjust the amount of chili powder to your preference.
Step 5
Stir in 1 tbsp of minced garlic, 1 tsp of ginger syrup, and 1 tbsp of cheongju to eliminate any fishy odor from the shrimp and enhance the overall flavor. If ginger syrup is unavailable, a small amount of grated fresh ginger can be used as a substitute.
Step 6
Finally, add the fresh water parsley, cut into bite-sized pieces. Water parsley loses its aroma if overcooked, so cook it just until it wilts slightly.
Step 7
Add the cleaned enoki mushrooms and the optional spicy or red chilies (sliced) and bring to a brief boil before immediately turning off the heat. Enoki mushrooms add a pleasant texture, and the chilies intensify the spiciness. It’s crucial to add these ingredients just before turning off the heat to preserve their natural flavors and aromas.
