Choi Kang-rok's Chili Shrimp with Egg

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.