20 minutes
Experience the vibrant flavors of Korea with this easy-to-make Kimchi Shrimp Sauté. Perfect for a quick weeknight dinner, this dish marries succulent shrimp with the spicy, tangy taste of kimchi and the freshness of bok choy.
Large Shrimp, peeled and deveined
0 oz
tablespoons
Scallions, thinly sliced, white and green parts separated
each
Garlic, minced
cloves
Ginger, finely chopped
tablespoons
Kimchi, chopped
cups
Bok Choy, leaves separated and cleaned, cut into bite size pieces
each
1. Sweat Aromatics
In a large skillet over medium heat, melt the butter. Once hot, add the white parts of the scallions, garlic, and ginger with a small pinch of salt. Sweat these ingredients with a pinch of black pepper, stirring frequently, until they become fragrant and translucent. This will take about 2-3 minutes.
2. Cook Shrimp
Increase the heat to high and add the shrimp to the skillet with a small pinch of salt. Sauté the shrimp until they turn pink and are about 50% cooked, approximately 2 minutes. The visual cue here is that the shrimp should begin to curl and take on a light opaque color at the edges.
3. Add Vegetables
Add the kimchi and bok choy to the skillet. Continue cooking until the shrimp are fully cooked and the bok choy is wilted yet still vibrant, about 2 more minutes.
4. Finishing Ingredients
Stir in the green parts of the scallions, and give the entire dish a final taste. Adjust the seasoning with a bit of salt if needed, but the kimchi may have enough on its own.
After sautéing your chosen protein and kimchi, add cooked rice and fry everything together. Adjust seasoning with soy sauce, a little sugar, and sesame oil.
Use the same core ingredients and technique, but add cooked noodles at the end, tossing everything together. Drizzle with a bit of oyster sauce and top with a fried egg.
Replace shrimp with thinly sliced pork belly for a richer dish. Cook the pork belly until crisp before adding the kimchi.
Mix seafood such as squid, mussels, and clams with shrimp for a seafood medley that brings the ocean's bounty to your plate.
Use thinly sliced beef as your protein. Sauté with the beef and add a splash of gochujang or hoisin sauce for a deeper flavor.
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