Aromatic Garlic Butter Shrimp Rice (Sotbap)
Creating Delicious Garlic Butter Shrimp Rice Using Frozen Shrimp
Experience the irresistible aroma of shrimp and butter wafting from your pot! This shrimp rice dish, also known as ‘Sotbap’, is so delicious you won’t be able to put your spoon down. Plump shrimp are sautéed in golden garlic butter, creating a wonderfully savory and tender seafood dish. Enjoy making and savoring this delightful meal! 🙂
Main Ingredients
- 20 prepared shrimp
- 500g short-grain white rice (baekmi)
- 500ml water
- 35g unsalted butter
- 0.5 Tbsp minced garlic
- 3 pinches fine salt
- 1 Tbsp anchovy extract (or Tsuyu)
- Generous amount of chopped green onions
Cooking Instructions
Step 1
First, gently wash the 500g of short-grain white rice 2-3 times in cool water until the water runs mostly clear. Soak the washed rice in water for 30 minutes. Soaking the rice for longer than 30 minutes can make the rice texture mushy, so it’s best to adhere to this time limit.
Step 2
While the rice is soaking, prepare the shrimp. Remove the heads from the 20 shrimp and peel off their shells. To devein, carefully insert a toothpick into the second segment on the shrimp’s back and gently pull out the dark intestinal tract.
Step 3
Out of the 20 prepared shrimp, leave the tails on 10 shrimp for a more appealing presentation, and remove the tails completely from the other 10 shrimp.
Step 4
The shrimp with tails left on will be used as a topping for the rice. Slice the shrimp with the tails removed into four bite-sized pieces.
Step 5
Now, prepare the pot for cooking the rice. Add 20g of unsalted butter to the pot and melt it slowly over medium-low heat. Once the butter is melted, add 0.5 Tbsp of minced garlic and sauté gently until fragrant, being careful not to burn the garlic. It’s crucial to manage the heat well to prevent the garlic from scorching.
Step 6
Once the garlic is fragrant, add the 10 shrimp with tails left on to the pot. Sear the shrimp on both sides until they turn a beautiful golden-brown color.
Step 7
Transfer the seared shrimp to a separate dish and cover with plastic wrap or a lid to keep them moist and prevent drying out.
Step 8
Using the same pot with the remaining flavors, add another 15g of unsalted butter and melt it. Add the shrimp pieces (cut into four) and sauté over medium heat until they are about halfway cooked.
Step 9
When the shrimp pieces are partially cooked, drain the soaked rice and add it to the pot. Stir-fry the rice and shrimp together over medium-high heat for about 1 minute, until the rice grains become slightly translucent. This helps create fluffy rice.
Step 10
Add 1 Tbsp of anchovy extract (or Tsuyu if you don’t have anchovy extract) and stir-fry for another minute. This step adds a deep umami flavor to the rice. Using Tsuyu is also a great alternative for a similar savory taste.
Step 11
Pour in the 500ml of water. Bring the mixture to a boil over high heat. Once boiling, immediately reduce the heat to low, cover the pot with a lid, and let it simmer for 13 minutes.
Step 12
After exactly 13 minutes, turn off the heat. Be sure to turn off the heat promptly to prevent the rice from burning.
Step 13
With the heat off, arrange the reserved tail-on shrimp attractively on top of the rice. Sprinkle generously with the chopped green onions. Cover the pot again and let it steam for 10 minutes, allowing the rice to become perfectly fluffy.
Step 14
Your nutritious and incredibly flavorful Garlic Butter Shrimp Rice (Sotbap) is now complete! Enjoy your delicious meal! 🙂
