Choi Kang-rok's Chili Shrimp with Egg

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

A Japanese-style chili shrimp where shrimp are blanched instead of fried to preserve their firm texture, then coated in a chili sauce with a soft, beaten egg mixture.

20 min Difficulty Normal Meat & mains

Main ingredients

ShrimpScallionsEggsDoubanjiangKetchup

Ingredients needed 2 servings

360g peeled shrimp
1/2 scallion
2 eggs
120ml (store-bought) chicken broth
1.5 tbsp ketchup

Shop ingredients on Coupang(Ad)

Shrimp Scallions Eggs Doubanjiang Ketchup

Choi Kang-rok's Yakisoba with Omelet

Choi Kang-rok's style yakisoba, featuring a clean, savory flavor from yuzu kosho and chicken broth instead of instant sauce, topped with a soft omelet.

20minNormalNoodles & bunsik

Yakisoba noodlesCabbageCarrotOnionGreen pepper

Late-night snackUnique dishUmami

Choi Kang-rok's Potato Salad with Soft-Boiled Eggs

A snack-style potato salad made with softly mashed potatoes without vegetables, topped with soft-boiled eggs and a chili oil topping with crunchy garlic and almonds.

45minNormaldrinking snack

PotatoesMayonnaiseMustardMilkHeavy cream

Late-night snackUnique dishMild flavor

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.

Jung Ho-young's Chili Shrimp

A simple Chinese-inspired dish that takes just 15 minutes to make—no frying required. Sear shrimp in a pan, then stir-fry with a golden ratio of sweet chili sauce and ketchup for a deliciously tangy-sweet flavor.

15minVery easyMeat & mains

shrimpgreen oniongarlicbell peppersweet chili sauce

easysnacksweet and sour

Lee Yeon-bok's Chili Shrimp

Popular Chinese-style dish featuring shrimp coated in a crispy, chewy custom batter and tossed in a spicy-sweet chili sauce

20minNormalMeat & mains

shrimppotato starchegggreen oniongarlic

Chinese cuisineguest dishhome cooking

Seungwoo Dad's Chili Shrimp Fried in Cold Oil

A Chinese-style chili shrimp recipe that is safely and crisply fried by adding shrimp to cold oil from the start without preheating, eliminating worries about oil splattering.

25minNormalMeat & mains

ShrimpPotato starchEggOnionChili pepper

spicysweet and savoryhome party

Ttukdak Hyung's Rice Paper Chili Shrimp

A dish where shrimp are wrapped in rice paper instead of flour batter, then baked in an air fryer to create a chewy texture like glutinous sweet and sour pork. It is served with a Chinese-style chili sauce made with doubanjiang.

25minNormalMeat & mains

rice papershrimpgochugarugreen oniononion

unique dishhome partyChinese-style

Choi Kang-rok's Chili Shrimp with Egg

Main ingredients 🥩

Tags 🏷️

Ingredients needed 🛒2 servings