Kim Dae-seok's Stir-Fried Bottle Gourd with Shrimp and Perilla Seed

• half a bottle gourd
• 5 large shrimp
• salt 1/3 tablespoon
• house soy sauce (or regular soy sauce) 3 tablespoons
• half a green onion
• mirin 1 tablespoon
• perilla oil 1 tablespoon
• minced garlic 1 tablespoon
• rice washing water 1 cup (200ml)
• perilla seed powder 1 tablespoon
• perilla oil 1 tablespoon
• toasted sesame seeds 1 tablespoon

Recipe 🍳

Cooking tips 💡

• Choose bottle gourds with smooth surfaces that yield slightly under pressure—this ensures a tender, sweet texture without toughness.
• Marinating the bottle gourd thoroughly in salt and soy sauce draws out moisture, enhancing its chewy texture and intensifying flavor.
• Using only regular soy sauce alone can darken the dish too much; use house soy sauce or reduce the amount of regular soy sauce and adjust seasoning with additional salt.
• If preparing for ancestral rites or offerings, follow tradition by omitting minced garlic and green onion entirely.

Recommended for 🙋

• ⭐Those seeking a refined bottle gourd dish for holiday ancestral rites.
• ⭐People looking for a subtle, seasonal vegetable side dish without strong flavors.
• ⭐Fans of bottle gourd dishes enhanced with shrimp and perilla seed powder.