Lee Yeon-bok's Shrimp Chili Cold Dish

Cooking tips 💡

• Using freshly minced whole garlic instead of store-bought minced garlic results in less moisture, preventing the sauce from becoming watery.
• You can substitute sugar with honey, oligosaccharide syrup (oligodang), or allulose; for a tangier taste, increase the vinegar to 2 tbsp.
• If you don't have doubanjiang, you can add a small amount of gochujang to provide heat and thickness.
• When boiling raw shrimp yourself, add a little mirim, large green onion, garlic, and salt to boiling water and blanch for about 1 minute 30 seconds.
• Leftover chili sauce pairs well with other seafood like abalone or squid, or with fried dishes.

Recommended for 🙋

• ⭐Those looking for a cool seafood dish that reduces stove use on hot days.
• ⭐Those who need a Chinese restaurant-style cold dish that looks impressive for guests.
• ⭐Those who enjoy sweet, sour, and slightly spicy sauces.