Ingredients with Measurements:
- 1 cup of Beonddeokju (Korean rice wine)
- 1 pound of shrimp, peeled and deveined
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- 2 garlic cloves, minced
- 2 tablespoons of soy sauce
- 2 tablespoons of sesame oil
- 1 tablespoon of cornstarch
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. In a small bowl, mix the cornstarch with 1 tablespoon of water until it forms a paste. Set aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the shrimp and cook for 2-3 minutes until they turn pink. Remove from the skillet and set aside.
4. In the same skillet, add the bell peppers, onion, and garlic. Cook for 5-7 minutes until the vegetables are tender.
5. Add the soy sauce and sesame oil to the skillet and stir to combine.
6. Add the cooked shrimp back to the skillet and stir to combine.
7. Pour the Beonddeokju into the skillet and bring to a boil.
8. Reduce the heat to low and simmer for 5-7 minutes until the sauce thickens.
9. Add the cornstarch paste to the skillet and stir to combine. Cook for an additional 2-3 minutes until the sauce thickens even more.
10. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for cooking the shrimp and vegetables, low heat for simmering the sauce.
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 15g
Protein: 25g
Sodium: 600mg
Substitutions for ingredients:
- You can substitute the shrimp with chicken or tofu.
- You can use any color of bell pepper that you prefer.
- You can substitute the Beonddeokju with any other type of rice wine.
Variations:
- Add some sliced mushrooms to the skillet for an extra boost of flavor.
- Add some sliced scallions to the skillet for a pop of color and freshness.
Tips and tricks:
- Make sure to cook the shrimp until they turn pink to ensure they are fully cooked.
- Use a wooden spoon or spatula to stir the ingredients in the skillet to prevent scratching the surface.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or on the stove until heated through.
Presentation ideas:
Serve the Beonddeokju with Shrimp and Vegetables in a large bowl or on individual plates.
Garnishes:
Garnish with some chopped cilantro or sliced scallions for a pop of color and freshness.
Pairings:
Pair with some steamed rice or noodles for a complete meal.
Suggested side dishes:
Serve with some steamed or stir-fried vegetables on the side.
Troubleshooting advice:
- If the sauce is too thin, add more cornstarch paste to thicken it up.
- If the sauce is too thick, add more Beonddeokju or water to thin it out.
Food safety advice:
Make sure to cook the shrimp until they turn pink to ensure they are fully cooked and safe to eat.
Food history:
Beonddeokju is a traditional Korean rice wine that has been enjoyed for centuries.
Flavor profiles:
This dish has a sweet and savory flavor with a hint of nuttiness from the sesame oil.
Serving suggestions:
Serve this dish as a main course for a family dinner or as part of a Korean-inspired feast.
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Region: Korean