Kkan poong seh woo (Shrimp with spicy garlic sauce)
6 Apr
Here is a recipe for a popular restaurant dish that is often found in Chinese style Korean cuisine. Say what?! If you’ve never had the pleasure of eating weirdly sounding dishes like Jja Jang Myun (noodles with black bean sauce) and Jjam Pong (noodles with spicy seafood soup), then you definitely are missing out! It’s not your typical meats and side dishes with rice – it’s more of a casual meal, mostly consisting of fried rice, noodles, and a large entree like this one for people to share around the table.
This recipe is for my friend J, who has been asking me to figure out what the heck is in this amazing dish! Now you can make this at home. 
I looked around the web for this recipe and realized that there weren’t any useful recipes available. Maybe it’s because nobody knows how to spell it! It’s basically deep fried shrimp (or chicken) in a sweet, garlic sauce with a kick. I refuse to deep fry anything in my house, so I pan fried instead.
And the verdict?
Amazing! This was such a delicious dish! You can bet that I’ll be making this dish a lot more often. Feel free to adjust the spice factor to your own liking. I would recommend using Jumbo prawns since they shrink when cooked. I was hating life while peeling, deveining, and gutting prawns but it was WELL worth the effort! (You can just buy them already done – up to you!)
What should I make next? Jja Jang Myun?
Recipe: Kkan poong seh woo (Shrimp with spicy garlic sauce)
Makes 3-4 servings
Ingredients:
2 pounds of jumbo prawns, shelled and deveined
1 cup of all purpose flour
1/2 cup of cornstarch
1/2 cup of rice wine
2 1/2 tablespoons of soy sauce
2 tablespoons of water
2/3 tablespoon of sugar
1/2 tablespoon of vinegar
3 teaspoons of red chili flakes (or less)
1 medium carrot, thinly sliced
2 jalapeño peppers, cut at an angle
1 long green pepper, cut at an angle
6 cloves of garlic, thinly sliced
1 knob of ginger, minced
Little bit of oil
Procedure:
1. Peel and devein shrimp. If rinsed, pat shrimp dry with paper towels. Chop all the vegetables – carrots, jalapeno peppers, green pepper, garlic, and ginger.
2. In a plastic container with lid, mix flour and cornstarch together. Add shrimp. Close lid and shake shake shake. Set aside.
3. Mix together rice wine, soy sauce, water, sugar, vinegar, ginger, garlic and red chili flakes in a bowl.
4. In a large frying pan, cook all the vegetables over medium heat, just until the colors are bright, for about 3-4 minutes. Transfer to a plate.
5. Coat the same frying pan with vegetable oil over high heat. Carefully place each shrimp into the pan, cooking until it changes to a nice light pink color. Flip over and cook the other side until golden crispy. Place cooked shrimp on a plate. Add more oil and continue to cook second batch of shrimp.
6. Lower heat. Add vegetables back into the pan, as well as all of the shrimp. Pour sauce. Stir everything together slowly, just until sauce thickens.
