Spicy, Sweet, and Savory Stir-fried Dried Shrimp with Korean Green Chili Peppers in Gochujang Sauce
Mastering the Delicious Gochujang Stir-fry: Dried Shrimp and Korean Green Chili Peppers Recipe
While stir-frying with soy sauce is delicious, using gochujang (Korean chili paste) adds an even richer flavor. The savory dried shrimp and the mildly spicy Korean green chili peppers complement each other perfectly. It’s a fantastic side dish that’s incredibly satisfying.
Main Ingredients
- 1 bag Korean green chili peppers (approx. 200-250g)
- 2 handfuls large dried shrimp (approx. 50-60g)
Sauce Ingredients
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Corn syrup or Oligosaccharide (adjust sweetness to taste)
- 1 Tbsp minced garlic
- Sesame seeds, for garnish
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Corn syrup or Oligosaccharide (adjust sweetness to taste)
- 1 Tbsp minced garlic
- Sesame seeds, for garnish
Cooking Instructions
Step 1
Let’s start by preparing the delicious sauce for our stir-fry. In a bowl, combine 2 tablespoons of gochujang, 1 tablespoon of minced garlic, and 1 tablespoon of corn syrup (or oligosaccharide) for sweetness. Mix them thoroughly with a spoon until well combined. You can adjust the amount of corn syrup or oligosaccharide to your preference; feel free to add more if you enjoy a sweeter taste.
Step 2
Next, we’ll remove any fishy smell from the dried shrimp and enhance their savory flavor. Heat a dry frying pan over medium-low heat and add the dried shrimp. Stir-fry them lightly until fragrant, being careful not to burn them. This step significantly improves the shrimp’s aroma and taste. Once lightly toasted, transfer the dried shrimp to a separate bowl.
Step 3
Now it’s time to stir-fry the Korean green chili peppers. Add about 1-2 tablespoons of cooking oil to the frying pan. Add the washed and thoroughly dried Korean green chili peppers. Stir-fry them over high heat just until they slightly soften, or ‘wilt.’ This quick stir-fry prevents them from becoming mushy.
Step 4
Once the green chili peppers have slightly softened, add the toasted dried shrimp back into the frying pan. Stir them together with the peppers for a moment, ensuring they are well combined.
Step 5
Now for the most crucial step: turn off the heat completely! With the heat off, add the prepared sauce to the pan. Toss everything gently until the dried shrimp and green chili peppers are evenly coated with the gochujang sauce. Adding the gochujang while the pan is still hot can cause the sauce to burn and develop a bitter taste, so ensure the heat is off.
Step 6
Finally, sprinkle a generous amount of sesame seeds over the stir-fry for an extra nutty aroma and visual appeal. Your irresistible stir-fried dried shrimp with Korean green chili peppers in gochujang sauce is now beautifully complete!
Step 7
Korean green chili peppers aren’t intensely spicy but offer a pleasant peppery aroma that cuts through richness. The dried shrimp, when stir-fried to a crisp, become wonderfully savory with every bite, making it hard to stop snacking on them. While soy sauce stir-fries are tasty, the addition of the spicy and sweet gochujang sauce truly elevates the flavor of the shrimp. This dish is perfect as a side for rice or even as a snack. Be sure to give this recipe a try!
Step 8
Tip: If your dried shrimp are quite large, you can cut them into bite-sized pieces or separate the heads and bodies before cooking for easier eating. If the Korean green chili peppers have many seeds, they can sometimes impart a slightly bitter taste; you can make a small slit down the side or remove the seeds before stir-frying if you prefer.
