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Korean Spicy Stir-fried Shrimp With Somyeon

Seonkyoung's picture
Ingredients
  Shrimp 15 Large
For the marinade
  Gochujang 1 Teaspoon
  Mirin 1 Tablespoon
  Sugar 2 Tablespoon
  Black pepper 1 Teaspoon
  Korean red pepper flakes 1 Tablespoon (Gochugaru)
  Sesame oil 1 Teaspoon
  Garlic 5 Clove (25 gm)
  Salt 1⁄4 Teaspoon
For the rest
  Carrot 1 , peeled and thinly sliced at an angle
  Yellow bell pepper 1 Medium, cut into thin strips
  Zuchhini 100 Gram, cut into thin strips
  Onion 1⁄2 Large, thinly sliced
  Green chili 1 Large, thinly sliced at an angle
  Red chili 1 Medium, thinly sliced at an angle
  Green onions 4 , thinly sliced
For the mung bean sprouts
  Mung bean sprouts 1 1⁄2 Cup (24 tbs)
  Water 4 Cup (64 tbs)
  Salt 3 Tablespoon
  Somyeon noodles 350 Gram
  Vegetable oil 2 Tablespoon
For garnish
  Green chili 1⁄3 , thinly sliced
  Sesame oil 1 Dash
  Sesame seeds 1 Teaspoon
Directions

GETTING READY
1. In a bowl, add the Gochujang paste, mirin, sugar, black pepper, Korean red pepper flakes, sesame oil, garlic and salt. Mix together.
2. Marinate the shrimp with the above paste and set aside.
3. Chop the vegetables as advised.

MAKING
4. For blanching the bean sprouts and cooking the Somyeon noodles, heat the water with the salt added to it.
5. Once it boils, drop the bean sprouts and blanch for 5 seconds before removing them in ice water so that they remain crunchy.
6. Add the Somyeon noodles to the same water. Once it comes to a boil add a cup of ice water.
7. Repeat the above process for three times before draining the noodles and resoaking them in ice water. Rinse them and set aside.
8. In a wok, heat the vegetable oil.
9. Add the onions and carrots and stir fry for a few minutes. Season with salt.
10. Add the zucchini and stir fry for a few minutes.
11. Drop the shrimp and stir fry everything together on very high heat for 2 minutes.
12. When the shrimp is about three quarters done, add the peppers and stir them in.
13. Turn off the heat and add the green onions.

FINALIZING
14. On a serving plate, add the noodles first and top with the mung bean sprouts.
15. Empty the stir fried shrimp and vegetables on it.

SERVING
16. Garnish with sesame seeds, green chili slices and a dash of sesame oil before serving it hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Korean
Course: 
Main Dish
Taste: 
Spicy
Method: 
Stir Fried
Ingredient: 
Shrimp
Restriction: 
High Fiber, High Protein
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
4

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