Baek Jong-won’s Super Simple Garlic Shrimp & Chili Shrimp Rice Bowl
Baek Jong-won’s Super Simple Garlic Shrimp & Chili Shrimp Rice Bowl
Baek Jong-won’s Garlic Shrimp and Chili Shrimp Rice Bowl Recipe – Loved by Everyone!
Here’s Baek Jong-won’s super simple garlic shrimp & chili shrimp rice bowl recipe, perfect for busy days and ready in just 10 minutes! It creates an impressive meal with minimal effort. Enjoy the delightful combination of savory garlic shrimp and sweet-spicy chili shrimp, making it an extra special dish. Serve it over rice for a delicious rice bowl.
Main Ingredients- 16 large peeled and deveined frozen shrimp
- 3 Tbsp olive oil
- 3 Tbsp minced garlic
- 2 Tbsp butter
Garlic Shrimp Sauce- 1 Tbsp anchovy sauce (fish sauce)
- Pinch of black pepper
Chili Shrimp Sauce- 2 Tbsp ketchup
- 1 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp sugar
- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 2 Tbsp water
- Pinch of black pepper
- 1 Tbsp anchovy sauce (fish sauce)
- Pinch of black pepper
Chili Shrimp Sauce- 2 Tbsp ketchup
- 1 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp sugar
- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 2 Tbsp water
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare the 16 peeled and deveined frozen shrimp. (You’ll divide these into 8 for garlic shrimp and 8 for chili shrimp.) Once thawed, rinse them lightly under cold running water and drain them in a sieve. This ensures the shrimp won’t release excess water during cooking, resulting in a better flavor and texture.
Step 2
Heat a pan over medium heat and add 3 tablespoons of olive oil.
Step 3
Once the olive oil is warm, add 3 tablespoons of minced garlic. Sauté over medium heat, stirring constantly to prevent burning, until fragrant. The aroma of the garlic will significantly enhance the dish’s flavor.
Step 4
Once the garlic is nicely fragrant,
Step 5
Add the drained shrimp to the pan and stir-fry with the garlic. Be careful not to overcook the shrimp, as they can become tough. Cook just until they turn opaque.
Step 6
When the shrimp turn pink and start to cook through, add 2 tablespoons of butter. Stir and cook until the butter is melted and coats the shrimp. The butter adds a rich, savory flavor and a glossy finish.
Step 7
Now, divide the cooked shrimp in half. Set aside 8 shrimp for the garlic shrimp and the other 8 for the chili shrimp. You can use separate plates or push the shrimp to one side of the pan if you plan to make both in the same pan.
Step 8
For the garlic shrimp, add 1 tablespoon of anchovy sauce (fish sauce) and stir-fry quickly over high heat until the sauce coats the shrimp evenly. The umami from the anchovy sauce will complement the shrimp’s natural flavor.
Step 9
For the chili shrimp, add all the following sauce ingredients:
Step 10
2 Tbsp ketchup
Step 11
1 Tbsp gochugaru (Korean chili powder)
Step 12
1 Tbsp sugar
Step 13
1 Tbsp soy sauce
Step 14
1 Tbsp vinegar
Step 15
After adding all the sauce ingredients, stir-fry quickly over high heat until the chili sauce coats the shrimp. Be mindful not to overcook, as the sauce can thicken and become too salty.
Step 16
Serve a bowl of warm rice, then top it with half of the garlic shrimp and half of the chili shrimp to create your rice bowl.
Step 17
And it’s ready! Enjoy your delicious and satisfying Baek Jong-won style shrimp rice bowl, featuring both savory garlic shrimp and sweet-spicy chili shrimp. You can also drizzle a little extra sauce over the shrimp on the rice, according to your preference. Enjoy this delightful meal!
