seafood & kimchi are natural collaborators. great in salads, wraps, tacos or simply over rice. soaking the shrimp in a brine before cooking gives it a 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 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)
1 tbsp salt (seasalt, kosher)
1 quart of water
in a large bowl, soak shrimps in salt & water brine. let soak for 30 minutes, in the fridge if up to an hour. this refreshes the shrimp, giving it a plump juicy bite. when ready to use, strain the water, pat the shrimps dry with paper towel.
heat the frying pan on med-high heat, add oil of choice and let it warm up, add the kimchi sauce and let it bubble, at this point toss in the garlic and stir, add in the shrimps and gently stir to coat every shrimp. when the shrimps turn opaque, turn off heat and plate. small shrimps cook rather quickly, so do not move away from the stove.
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 (required on larger shrimps, otherwise it leaves an undesirable grittiness).