Kim Dae-seok's Chinese Cabbage and Shrimp Stir-Fry

• Chinese cabbage 4 heads
• shrimp 10 (thawed and halved)
• paprika 0.5 head
• green chili pepper 1
• garlic 5 cloves
• mirin 1 tablespoon (for shrimp marination)
• salt 2 pinches
• starch slurry (water 2 tablespoons + potato starch 0.5 tablespoon)
• vegetable oil 3 tablespoons
• oyster sauce 1 tablespoon
• light soy sauce 1 tablespoon
• sesame oil 0.5 tablespoon
• black pepper 2 pinches
• toasted sesame seeds 0.5 tablespoon

Recipe 🍳

Cooking tips 💡

• Do not over-blanch Chinese cabbage—keeping it in boiling water for only 5 seconds ensures crispness; longer cooking will make it limp.
• Always use the starch slurry at the final stage to prevent excess moisture and ensure the sauce adheres well to the ingredients.
• For authentic Chinese stir-fry, maintain high heat throughout and work quickly to minimize moisture loss from vegetables.

Recommended for 🙋

• ⭐Those who want to create a high-quality dish in a short time.
• ⭐Fans of the satisfying contrast between crisp vegetables and tender seafood.
• ⭐People seeking a flavorful stir-fry with deep umami but not overly spicy.