Ingredients with Measurements:
- 2 cups of cooked rice
- 1 cup of saeujeot (salted shrimp)
- 1/2 cup of sliced onion
- 1/2 cup of sliced green onion
- 1/4 cup of sliced red pepper
- 1/4 cup of sliced green pepper
- 2 tablespoons of vegetable oil
- 1 tablespoon of gochujang (Korean red pepper paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1 teaspoon of sesame oil
- 1 teaspoon of minced garlic
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the saeujeot in cold water and drain well.
2. In a bowl, mix together the gochujang, soy sauce, sugar, sesame oil, and minced garlic to make the sauce.
3. Heat the vegetable oil in a large skillet over medium-high heat.
4. Add the sliced onion and sauté for 2-3 minutes until softened.
5. Add the saeujeot and stir-fry for 2-3 minutes until lightly browned.
6. Add the sliced red and green pepper and stir-fry for 1-2 minutes until slightly softened.
7. Add the sauce to the skillet and stir-fry for 1-2 minutes until the sauce is evenly distributed and the vegetables are coated.
8. Add the sliced green onion and stir-fry for 1-2 minutes until the green onion is wilted.
9. Serve the spicy saeujeot bokkeum over cooked rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 30g
- Protein: 10g
Substitutions for ingredients:
- Saeujeot can be substituted with salted anchovies or fish sauce.
- Red and green pepper can be substituted with other vegetables such as zucchini, mushrooms, or carrots.
Variations:
- Add sliced beef, pork, or chicken for a meatier version.
- Add more gochujang for a spicier version.
- Add chopped kimchi for a tangier version.
Tips and tricks:
- Rinse the saeujeot well to remove excess saltiness.
- Use a non-stick skillet to prevent sticking.
- Adjust the amount of sauce to your liking.
Storage instructions:
- Store leftover spicy saeujeot bokkeum in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the spicy saeujeot bokkeum in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the spicy saeujeot bokkeum in a bowl over cooked rice.
- Garnish with sesame seeds and sliced green onion.
Garnishes:
- Sesame seeds
- Sliced green onion
Pairings:
- Korean-style pickled vegetables (kimchi, radish, cucumber)
- Steamed or stir-fried vegetables (bok choy, broccoli, green beans)
Suggested side dishes:
- Korean-style egg rolls (gyeran mari)
- Korean-style fried chicken (yangnyeom dak)
- Korean-style pancakes (jeon)
Troubleshooting advice:
- If the saeujeot is too salty, rinse it again in cold water or soak it in water for 10-15 minutes before using.
Food safety advice:
- Make sure to cook the saeujeot and vegetables thoroughly to prevent foodborne illness.
Food history:
- Saeujeot is a traditional Korean ingredient made by salting and fermenting small shrimp.
Flavor profiles:
- Salty, spicy, savory
Serving suggestions:
- Serve the spicy saeujeot bokkeum as a main dish with rice and side dishes.
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Region: Korean