Crispy, Sweet Mareun Saewu Bokkeum (Stir Fried Dried Shrimp)
A sweet side dish of dried shrimp stir-fried until crispy and tossed in a gochujang seasoning.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This side dish starts by toasting dried shrimp in a dry pan to remove any off-odors and bring out a crisp texture. The shrimp are then tossed in a lightly simmered sauce made with gochujang and chili oil. Because it stays dry and neat without releasing moisture, it makes a great lunchbox side dish.
- Servings
- about 4–5 servings
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Dried shrimp2 cups
Seasoning
- Chili oil1 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Mirin (cooking rice wine)2 tbsp
- Regular soy sauce (jin-ganjang)1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Minced garlic0.5 tbsp
- Sugar1 tsp
- Ginger juicea little
- Toasted sesame seeds
Steps
1. Toast the dried shrimp in an oil-free pan until crispy.
Toasting them like this helps remove any dampness and unpleasant odors.
2. Place them in a sieve and shake gently so the fine crumbs fall through.
3. Add all seasoning ingredients except the toasted sesame seeds and bring to a brief simmer.
For how to make chili oil, see here ⇒ http://blog.naver.com/ppunwife/140040800941
4. Add the shrimp and toss until evenly coated with the sauce.
5. Turn off the heat, add the toasted sesame seeds at the end...
6. Toss evenly to finish.
Ppunwife's tips
- Toasting the dried shrimp in an oil-free pan until crispy helps remove dampness and unpleasant odors.
- Place them in a sieve and shake gently so the fine crumbs fall through.
FAQ
Why do you toast the shrimp in a dry pan before tossing them in the seasoning?
Toasting them in a dry pan until crispy helps remove sogginess and any off-odors typical of dried seafood.
Is there a reason to shake them in a sieve after toasting?
It sifts out the fine crumbs created during the crisping process so the final dish stays neat and clean.
Is this suitable to pack in a lunchbox?
Yes, because it is cooked down cleanly without releasing moisture, it makes a great side dish for lunchboxes.
