Spicy & Sweet Dried Shrimp and Korean Chili Stir-fry with Gochujang
How to Make Stir-fried Dried Shrimp and Korean Chili with Gochujang: A Delicious Side Dish Recipe
We made a delicious stir-fry with dried shrimp and Korean chili peppers using gochujang!
Main Ingredients
- 90g Dried Shrimp (body and tail only, for stir-frying)
- 12 Korean Green Chili Peppers (about 150-200g)
Seasoning Ingredients
- 1 Tbsp Minced Garlic
- 1.5 Tbsp Sugar
- 2 Tbsp Soy Sauce (Jin Ganjang)
- 1 Tbsp Cooking Wine (Mishyang or Cheongju)
- 2 Tbsp Corn Syrup (Oligodang)
- 3 Tbsp Gochujang (Korean Red Chili Paste)
- 1 Tbsp Sesame Oil
- 1/2 Tbsp Toasted Sesame Seeds
- 1 Tbsp Minced Garlic
- 1.5 Tbsp Sugar
- 2 Tbsp Soy Sauce (Jin Ganjang)
- 1 Tbsp Cooking Wine (Mishyang or Cheongju)
- 2 Tbsp Corn Syrup (Oligodang)
- 3 Tbsp Gochujang (Korean Red Chili Paste)
- 1 Tbsp Sesame Oil
- 1/2 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
The dried shrimp we’re using today are about 4cm long and are the type specifically for stir-frying, meaning their heads and legs have already been removed, leaving just the body and tail, which makes them convenient to use.
Step 2
To remove any fishy smell and make the dried shrimp extra crispy, we’ll toast them in a dry pan without any oil. Use medium-low heat to prevent burning. Lightly toast them for about 1-2 minutes. This process removes any chewiness and enhances their savory flavor.
Step 3
After toasting, place the dried shrimp in a sieve and gently shake it to remove any fine dust or broken bits. This ensures a clean and appealing final dish.
Step 4
Wash the Korean green chili peppers and remove their stems. Cut them into about three equal pieces, matching the size of the dried shrimp. Cutting them too small might cause them to become mushy during stir-frying, so keeping a decent size is key for texture.
Step 5
In a bowl, combine 1 Tbsp minced garlic, 1.5 Tbsp sugar, 2 Tbsp soy sauce, 1 Tbsp cooking wine, 2 Tbsp corn syrup, and 3 Tbsp gochujang. Mix these ingredients well to create the seasoning sauce. Pour this sauce into the center of the pan over medium heat and let it bubble vigorously. This allows the sauce to meld and develop its rich flavor.
Step 6
Once the sauce in the center of the pan is bubbling, reduce the heat to low. Add the pre-toasted dried shrimp and the prepared Korean green chili peppers. Stir gently to coat all the ingredients evenly with the sauce. Stir-fry just until the chili peppers are tender-crisp; avoid overcooking them to maintain their pleasant bite.
Step 7
When the ingredients are well-coated with the sauce and the chili peppers are cooked to your liking, add 1 Tbsp of sesame oil and 1/2 Tbsp of toasted sesame seeds. Stir lightly one last time to finish. The nutty aroma of sesame oil and the crunchy texture of sesame seeds will elevate the dish’s overall flavor.
Step 8
And just like that, this delicious stir-fried dried shrimp and Korean green chili with gochujang is ready in about 10 minutes! The chewy shrimp, crisp chili peppers, and the savory-sweet gochujang sauce are a perfect combination that will make you want to eat another bowl of rice. Enjoy this simple yet incredibly flavorful side dish!
