About 200 g (medium sized, approximately 17 to 18 pieces)
Salt and pepper
about 1 tablespoon
Remove the shell and vein from the shrimp, and coat in a small amount of salt, pepper, and sake (not listed), and katakuriko. Beat the eggs, chop the kimchi into bite sized pieces, and finely chop the scallions.
Heat the sesame oil in a frying pan, add the egg, cook until soft-set, then remove from the pan.
Add more sesame oil and fry the shrimp.
Add kimchi, sake, oyster sauce to the shrimp and briefly stir-fry. When it's thoroughly heated, add the egg from Step 2, then salt and pepper to taste.
Garnish with scallions and drizzle with mayonnaise and serve.
Try it with broccoli. Another delicious dish!
Story Behind this Recipe
As a shrimp lover, I stir fried some with kimchi to go with beer, and it was a big hit. A standard dish for when I drink at home.
Stir fry while mixing from the edge of the pan, and remove from the heat when the egg is soft-set. When cooking the egg, just stir it in. Be careful not to overcook them, to keep them fluffy! As an option to scallions, try it with daikon sprouts or other veggies of your choice.