Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant

Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant

This is a shrimp and eggplant stir fry that uses a sweet-sour vinegar sauce with kimchi in it. The flavor is sweet and spicy yet still light.

Ingredients: about 2 servings

Eggplant (slim Japanese type)
1 large (or 2 small or so)
Red or green bell pepper (optional)
Peeled shrimp (I recommend black tiger shrimp)
8 to 10
*A. Katakuriko - to pretreat the shrimp
about 1 tablespoon
*A. Sake - to pretreat the shrimp
about 1 teaspoon
Finely chopped ginger (or use grated ginger from a tube)
1 piece's worth
Vegetable oil for stir frying (or sesame oil)
1 heaping tablespoon
☆ Mitsuba or chopped green onions as garnish, optional
to taste
☆ Mayonnaise, ra-yu
to taste
For the kimchi sweet-vinegar sauce
Kimchi (Use whatever kimchi you like. I used Chinese cabbage kimchi)
about 50 g
B. Vinegar
2 tablespoons
B. Sugar (or honey)
1 heaping tablespoon
B. Soy sauce
1/2 teaspoon
B. Sake
1 teaspoon
B. Toasted sesame seeds, optional
to taste


1. Pre-treat the shrimp: Rub the *A katakuriko and sake into the deveined peeled shrimp.
2. Prepare the vegetables: Cut the pepper and eggplant roughly into bite-sized pieces. Chop the ginger finely (or use pre-grated ginger from a tube).
3. Make the sweet vinegar sauce with kimchi: Drain off the kimchi lightly and chop it up finely. Add the B. ingredients to this and mix well. Now your sauce is done.
4. Heat vegetable oil or sesame oil in a frying pan and stir fry the chopped ginger from Step 2 over low heat until fragrant.
5. Add the eggplant and pepper to the frying pan, and stir fry over medium heat. Add the shrimp and stir fry until they change color.
6. Add the kimchi vinegar sauce to the pan, and stir fry until there's no moisture left in the pan Sprinkle on some mitsuba or chopped green onions to finish.
7. It's also delicious topped with mayonnaise or ra-yu. Serve chilled in the summer.
8. Variation: Serve it on a bed of rice as a one-plate dish.

Story Behind this Recipe

I used eggplants in season and shrimp in a stir fry with sweet-salty-spicy vinegar sauce with kimchi. It works as a drinking appetizer too.