Name: Choi Kang-rok's Chili Shrimp with Egg
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 360g peeled shrimp; 1/2 scallion; 2 eggs; 120ml (store-bought) chicken broth; 1.5 tbsp ketchup; 1.5-2 tsp doubanjiang; 1 portion minced garlic; 1 tsp minced ginger; 1 tbsp sugar; 1/2-1 tbsp vinegar; 4 tsp cooking wine; 4g salt; 1g white pepper; 2 tbsp starch; 3 tbsp cooking oil; 1 tbsp water starch

Detailed recipeQuick recipe

Ingredients needed 2 servings

360g peeled shrimp
1/2 scallion
2 eggs
120ml (store-bought) chicken broth
1.5 tbsp ketchup
1.5-2 tsp doubanjiang
1 portion minced garlic
1 tsp minced ginger
1 tbsp sugar
1/2-1 tbsp vinegar
4 tsp cooking wine
4g salt
1g white pepper
2 tbsp starch
3 tbsp cooking oil
1 tbsp water starch

Recipe

Gently rub the shrimp with an appropriate amount of salt and starch to wash away impurities, then completely pat them dry.
Season the prepared shrimp with 2g salt, 1g white pepper, 2 tsp cooking wine, and 1 tbsp starch, mixing evenly.
Boil water in a pot and blanch the seasoned shrimp. The starch on the surface will form a film in the boiling water, resulting in a firm texture.
Heat 3 tbsp cooking oil in a pan over the lowest possible heat. Add 1 portion minced garlic, 1 tsp minced ginger, 1.5-2 tsp doubanjiang, and 1.5 tbsp ketchup. Slowly stir-fry until the aromas of the ingredients are fully released.
Once the aromas are well-developed, add 120ml chicken broth, 2g salt, 1 tbsp sugar, and 2 tsp cooking wine to the sauce and bring it to a boil.
When the sauce comes to a boil, add the blanched shrimp and 1/2 chopped scallion, and stir-fry together until the sauce is well absorbed.
Turn off the heat briefly, add 1 tbsp water starch, then turn the heat back on. Quickly stir to prevent clumping and adjust the sauce to the desired consistency.
Pour in 1 portion of the finely beaten egg mixture in a circular motion, stirring gently to create soft egg curds. Be careful not to over-stir, as this will break the egg into excessively small pieces.
Just before the egg is cooked, turn off the heat and add 1/2-1 tbsp vinegar to taste, adding a sourness and umami flavor. Mix lightly to finish.

Clean the shrimp thoroughly with salt and starch, then season with salt, white pepper, cooking wine, and starch before blanching in boiling water.
Stir-fry garlic, ginger, doubanjiang, and ketchup in a pan heated over low heat. Add chicken broth and seasonings, then stir-fry with shrimp and scallions.
Thicken with water starch, add the beaten egg and cook gently. Add vinegar just before turning off the heat to complete the dish.

Cooking tips

By seasoning the shrimp surface with starch and then blanching in boiling water, moisture is retained, resulting in a very firm texture without frying.
When stir-frying garlic, ginger, and doubanjiang, use the lowest heat and cook for a long time to extract the flavors, as high heat can cause them to burn quickly.
When incorporating the egg into the sauce, the size of the curds depends on the speed and number of stirs, similar to adding egg to ramen. For large, soft curds, stir gently and minimally.
Adding vinegar at the final stage allows its acidity and deep umami flavor to remain in the sauce after the volatile components evaporate with heat, enhancing the dish's overall flavor.

Recommended for

Those who want to make a clean and savory Chinese-style chili shrimp without the greasy frying process.
Those who want to enjoy it deliciously as a rice bowl by pouring it over rice, thanks to the soft and moist egg chili sauce.
Those who want to experience a luxurious flavor through Chef Choi Kang-rok's unique delicate sauce building and heat control.

Choi Kang-rok's Chili Shrimp with Egg

Main ingredients

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Ingredients needed 2 servings

Recipe

Cooking tips

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Choi Kang-rok's Chili Shrimp with Egg

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Ingredients needed 🛒2 servings

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