Sung Si-kyung's Bok Choy Shrimp Wanja

• frozen whiteleg shrimp, generous amount
• 1/2 large green onion
• 1/3 tablespoon minced ginger
• 1/2 tablespoon soy sauce
• 1/2 tablespoon cheongju
• a pinch of ground black pepper
• 1/2 tablespoon oyster sauce
• 1 egg white
• potato starch, as needed
• 4–5 cloves garlic
• 1 tablespoon vinegar
• 1 tablespoon sugar
• a little chili oil
• 4–5 heads bok choy

Recipe 🍳

Cooking tips 💡

• Rather than grinding the shrimp too finely, chop them coarsely with a knife to achieve a pleasantly springy, chewy texture.
• Increasing the amount of starch makes it easier to shape the balls, while reducing it intensifies the natural shrimp flavor.
• Garlic burns easily even with residual heat, so remove it from the pan as soon as it turns golden brown to avoid bitterness.

Recommended for 🙋

• ⭐Those who want to enjoy a luxurious, restaurant-style shrimp dish at home.
• ⭐Those looking for a visually impressive and delicious main dish for entertaining guests.
• ⭐Those who want to fully experience the springy, chewy texture of shrimp.