Stir-Fried Shrimp with Black Bean Paste recipe - ingredients, nutrition and when to eat it
This dish stir-fries plump shrimp with onion and cabbage in chunjang, creating a savory sauce with deep umami flavor.
This dish stir-fries plump shrimp with onion and cabbage in chunjang, creating a savory sauce with deep umami flavor. Served with rice, it is filling and makes an easy lunch or dinner for busy days.
Chinese · 20 minutes to cook
Nutrition (per 590g serving): 584.2 kcal · protein 32.3g · carbohydrate 89.9g · fat 9.3g · sodium 1038.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Shrimp become firm if cooked too long, so cook them first just until they change color.
Tips: Stir-fry the chunjang in oil on one side of the pan for about 20 seconds before mixing it with the other ingredients to bring out its rich, nutty aroma.
Tips: If you add starch to the sauce, stir it again just before adding it so the starch that has settled at the bottom is evenly mixed in.
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Ingredients (1 serving)
- Shrimp — 120 g
- Cooked rice — 210 g
- Korean black bean paste — 1.5 Tbsp
- Onion — 0.3 pc
- Cabbage — 60 g
- Green bell pepper — 0.3 pc
- Garlic — 1 pc
- Green onion — 15 g
- Oyster sauce — 0.5 Tbsp
- Cooking oil — 1.5 tsp
- Cornstarch — 0.5 Tbsp
- Water — 60 ml