Seafood & kimchi are natural collaborators. This combo is great in salads, wraps, tacos or simply over rice.
Start by soaking the shrimp in a cold brine before cooking, this refreshes the shrimp, giving it a plump juicy snap. I prefer using smaller shrimps, it’s sweeter and doesn’t require deveining.
what you will need:
1 lb of shrimp (51/60 or 61/70)
1-2 tbsp butter, ghee, or cooking oil (neutral flavored (grapeseed oil, canola oil (non-gmo))
1 tbsp kimchi sauce, or to taste
1 tbsp of garlic (optional)
2 tbsp salt (seasalt, kosher)
1 quart of water
In a large bowl, soak shrimps in salt & water brine. Let soak for 20-30 minutes in the fridge. When ready to use, strain the water, rinse and drain. Pat the shrimps dry with paper towel.
Heat the frying pan on med-high heat, add butter (or oil of choice) and let it heat up, Next, add the kimchi sauce and let it gently bubble, at this point toss in the garlic and stir, then add in the shrimps, stir to coat evenly. When the shrimps turn opaque, turn off the heat and plate. Small shrimps cook rather quickly, so do not move away from the stove and stir frequently.
note: soaking the shrimps in the brine helps remove the sticky film often found on frozen shrimps, as well as improving the taste & texture.
Small shrimps cook faster and does not require deveining; larger shrimps will need to be deveined to avoid grittiness.