Spicy Shrimp Bossam
Spicy Shrimp Bossam
Melt Your Stress Away with Spicy Shrimp Bossam
Craving spicy squid bossam but find the famous spots too far, or perhaps fresh squid isn’t available? Don’t worry! You can recreate that delicious flavor at home using shrimp from your freezer. This recipe uses spicy chili powder and fiery ‘cheongyang’ peppers to create a shrimp bossam that’s not only delicious but also incredibly satisfying. Enjoy the perfect combination of plump shrimp and crisp radish – a taste sensation that’s sure to lift your spirits!
Main Ingredients- Shrimp, peeled and deveined, 18 count
- Radish, 100g
- Bean Sprouts, 200g
- Onion, 1/2 medium
- Green Onion, 1 stalk
- Cheongyang Peppers (Korean spicy peppers), 3
Spicy Seasoning- Spicy Gochugaru (Korean chili flakes), 2 Tbsp
- Gochujang (Korean chili paste), 1 Tbsp
- Soy Sauce, 2 Tbsp
- Minced Garlic, 1 Tbsp
- Sugar, 1/3 Tbsp
- Spicy Gochugaru (Korean chili flakes), 2 Tbsp
- Gochujang (Korean chili paste), 1 Tbsp
- Soy Sauce, 2 Tbsp
- Minced Garlic, 1 Tbsp
- Sugar, 1/3 Tbsp
Cooking Instructions
Step 1
Begin by preparing all your ingredients. You’ll need 18 shrimp, 200g of bean sprouts, and 100g of radish. Also, prepare half an onion, one stalk of green onion, and three cheongyang peppers. Having everything prepped makes the cooking process much smoother.
Step 2
Thoroughly wash the bean sprouts under running water. Bring a pot of water to a boil. Add the bean sprouts and cook for just about 1 to 1.5 minutes to maintain their crisp texture. Be careful not to overcook them, as they can become mushy. Once cooked, drain and rinse them under cold water to stop the cooking process and then drain well.
Step 3
Now, let’s make the flavorful spicy sauce. In a bowl, combine 2 Tbsp of spicy gochugaru, 1 Tbsp of gochujang, 2 Tbsp of soy sauce, 1 Tbsp of minced garlic, and 1/3 Tbsp of sugar. Finely mince the cheongyang peppers and add them to the bowl. Mix all the ingredients thoroughly until you have a well-combined spicy seasoning.
Step 4
It’s important to prepare the shrimp properly. Peel the shrimp and remove the devein from the back using a toothpick or skewer. For a larger surface area for the sauce to cling to, you can cut the shrimp in half lengthwise. This preparation helps the shrimp absorb the seasoning beautifully.
Step 5
Cut the radish into thick matchsticks, about 0.5cm thick. Place the julienned radish in a bowl and sprinkle with about 1/2 Tbsp of salt. Let it sit for about 10 minutes, or until the radish is pliable and bends easily, as shown in the picture. Rinse the radish under cold water and squeeze out any excess moisture.
Step 6
Take about two-thirds of the prepared spicy seasoning and add it to the cleaned shrimp. Gently toss to coat the shrimp evenly. Let the shrimp marinate for about 5 minutes to allow the flavors to meld.
Step 7
Next, add the remaining one-third of the seasoning to the salted radish juliennes. Mix well to ensure the radish is coated. Marinating the radish separately helps to balance the flavors and textures.
Step 8
Heat a skillet over medium heat and add a little cooking oil. Sauté the sliced onion for about 1 minute until it becomes slightly translucent and fragrant. Then, add the marinated shrimp to the skillet. Stir-fry over medium heat until the shrimp turn pink and are cooked through.
Step 9
Once the shrimp are cooked, add the seasoned radish juliennes and the roughly chopped green onion to the skillet. Reduce the heat to medium-low.
Step 10
Continue to stir-fry everything together for about 1 minute, just until the ingredients are well combined and heated through. Be careful not to overcook, as the radish can become soft. Serve immediately, perhaps with the blanched bean sprouts on the side, for a delightful and spicy meal!
