Shrimp & Bok Choy DeopBap

I like one-dish meals since they are simple to make and often have a good combination of nutrients. Today, I will show you a good example using shrimp and baby bok choy. All we need to do is fry some ingredients, along with a few seasonings, and then pour them on top of rice to serve. It is not spicy or greasy. You can replace the shrimp with another type of meat or seafood in addition to replacing the bok choy with some other chinese cabbage such as choy sum or napa cabbage.

Yield: 2 Servings

Short Korean Lesson

• CheongGyeongChae (청경채) = Bok Choy
• HuChu (후추) = Black Pepper

Video Instructions

Main Ingredients

• 5 Oz Baby Bok Choy (or Choy Sum) (4 Cups Water + ½ tsp Salt)
• 20 Medium Pre-cooked Shrimp (5 oz)
• ½ Cup Onion
• ⅓ Cup Green Sweet Pepper
• ⅓ Cup Red Sweet Pepper
• 3 Cloves Garlic
• ⅔ Cup Water + 1 Tbsp Cornstarch
• 2 tsp Sempio YounDoo
• ⅛ tsp Salt
• ⅛ tsp Black Pepper
• Some Sesame Seeds (Garnish)
• Some Cooked Rice

Directions

Obtain about 5 oz of baby bok choy. If the bok choy is too thick, wash and cut the top parts into x shapes with a knife. This helps the bok choy cook better as well as absorb the flavor better.

Add the bok choy and ½ tsp of salt into 4 cups of boiling water. Boil for 30 seconds on medium-high. This will help give the bok choy a better taste and texture later.

30 seconds later, quickly put the bok choy in cold (or ice) water. This helps to retain the nice green color.

Once the bok choy cools down, chop it into 1 or 2 inch pieces.

Slice ½ cup worth of onion, ⅓ cup worth of green sweet pepper, and ⅓ cup worth of red sweet pepper into ¼-inch pieces. Slice 3 garlic cloves thinly.

Obtain about 20 medium sized precooked shrimp (5oz). Removed the skin and tail. Rince once. For better color in the final dish, you can leave the tails on.

Fry the garlic in a heated pan with 1 Tbsp of cooking oil for about 5 seconds on high.

Add the bok choy, onion, and shrimp and fry for 3 minutes on medium-high.

Add the sweet peppers and cook for 1 minute.

Add 2 tsp of Sempio Youndoo right after adding the sweet peppers. If you do not have Youndoo, you can use oyster sauce, fish sauce, or any other sauce that you like for flavoring.

Mix ⅔ cup of water and 1 Tbsp of cornstarch in a small mixing bowl. Stir it until the cornstarch dissolves. Pour the mixture into the pan.

Cook for 30 seconds on medium-high. When the mixture starts to thicken, it is done. Keep stiring it. Season it with ⅛ tsp of salt and ⅛ tsp of black pepper.

 

Put some rice on a plate, or in a serving bowl, and pour this on top. Garnish with sesame seeds. Mix it together before eating. Enjoy! 🙂