Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant
I used eggplants in season and shrimp in a stir fry with sweet-salty-spicy vinegar sauce with kimchi. It works as a drinking appetizer too.
1. The kimchi sweet vinegar sauce is tastier if it's on the sweet side. Also, by adding gochujang it becomes very rich.
2. This is also delicious made with other seafood (squid, octopus etc.) Recipe by Karun
Kimchi Sweet Vinegar Stir Fry with Shrimp and Eggplant
I used eggplants in season and shrimp in a stir fry with sweet-salty-spicy vinegar sauce with kimchi. It works as a drinking appetizer too.
1. The kimchi sweet vinegar sauce is tastier if it's on the sweet side. Also, by adding gochujang it becomes very rich.
2. This is also delicious made with other seafood (squid, octopus etc.) Recipe by Karun
Cooking Instructions
- 1
Pre-treat the shrimp: Rub the ＊A katakuriko and sake into the deveined peeled shrimp.
- 2
Prepare the vegetables: Cut the pepper and eggplant roughly into bite-sized pieces. Chop the ginger finely (or use pre-grated ginger from a tube).
- 3
Make the sweet vinegar sauce with kimchi: Drain off the kimchi lightly and chop it up finely. Add the B. ingredients to this and mix well. Now your sauce is done.
- 4
Heat vegetable oil or sesame oil in a frying pan and stir fry the chopped ginger from Step 2 over low heat until fragrant.
- 5
Add the eggplant and pepper to the frying pan, and stir fry over medium heat. Add the shrimp and stir fry until they change color.
- 6
Add the kimchi vinegar sauce to the pan, and stir fry until there's no moisture left in the pan Sprinkle on some mitsuba or chopped green onions to finish.
- 7
It's also delicious topped with mayonnaise or ra-yu. Serve chilled in the summer.
- 8
Variation: Serve it on a bed of rice as a one-plate dish.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Eggplant and Summer Veggie Sweet and Sour Stir-fry Eggplant and Summer Veggie Sweet and Sour Stir-fry
My friend in Japan taught me this recipe. The vinegar and soy sauce make it refreshing for a summertime lunch and perfect to go with Asian noodles! You can substitute other veggies on hand if you like.
-
Stir-fried Pork and Kimchi with Yogurt Stir-fried Pork and Kimchi with Yogurt
My kids love the smell of kimchi. But it is too spicy for them to eat just as it is, so I wondered how to make it milder.You may feel the urge to eat just as it is, but don't omit the milk. Use whatever vegetables you prefer. Recipe by akkonsyrup
-
Easy and Tasty Atsuage Kimchi Stir-Fry Easy and Tasty Atsuage Kimchi Stir-Fry
I made this dish since I had some leftover kimchi. Recipe by Kajihara Ato -
Pork Belly and Kimchi Stir Fry Pork Belly and Kimchi Stir Fry
【 youtu.be/RQWCpgLuAmU 】Pork Belly and Kimchi Stir fry is a filling dish, can be made for both lunch and dinner with a small touch of spice within it. I definitely recommend it and is certainly eaten by many Koreans who love a balanced meal with meat and small hint of vegetables. If you cant finish the entire dish you can always save it for later and can be easily eaten with toast and melted cheese for the next day, breakfast or lunch. My daughters certainly enjoy it with some melted cheese on a crunchy toast and sometimes there is not enough for the next day- they already finished it on the same day for dinner!
-
Egg and Tomato Stir-fry with Sweet Chili Sauce Egg and Tomato Stir-fry with Sweet Chili Sauce
I wanted to come up with a simple dish for dinner using sweet chili sauce.You can just chop up the tomato if you like, but I cut it into wedges to enjoy their fresh flavor. Don't stir fry the tomato for too long.Have you tried sweet chili sauce? It's a bit sour, sweet, and just a bit spicy. I'm addicted to it. It's ok for kids too if you adjust the amount!! I've really been into sweet chili sauce recently, and I use it to flavor chikuwa fish sticks and wiener sausages for bentos too. For 3 servings. Recipe by salada mama -
Kimchi Bokkeum (Kimchi Stirfry) Kimchi Bokkeum (Kimchi Stirfry)
One of my favorite dishes from childhood.Serve it over or with steamed rice and finish if you'd like with a little drizzle of toasted sesame oil.As with any good stir fry, super high heat and small quantities cooked quickly produce the best results.
-
Wiener Sausage and Vegetable Sweet Vinegar Stir-fry Wiener Sausage and Vegetable Sweet Vinegar Stir-fry
I was trying to make sweet-and-sour pork, but I didn't have pork so I used wiener sausages instead.You can use vegetables that are in your fridge for example: Shiitake mushrooms, carrots, or bamboo shoots. It also tastes great with wood ear mushrooms. Please adjust the seasoning to your taste. Recipe by Takuchi -
Stir-fried Pork and Kimchi Udon Noodles with Poached Egg Stir-fried Pork and Kimchi Udon Noodles with Poached Egg
I added udon noodles to stir-fried pork and kimchi (which I love) to create a stir-fried udon noodle dish. It's topped with a poached egg, another of my favorites.It's better not to cook green onion for too long. If you can't get frozen udon noodles, just use ready-cooked or dried ones. I like using garlic chives with this dish. It's especially delicious if you mix in a soft-poached egg, so definitely try it out. Recipe by Bananazakuro -
Pork, Egg, Spinach, Glass Noodles & Kimchi Stir-fry Pork, Egg, Spinach, Glass Noodles & Kimchi Stir-fry
I just tried adding glass noodles to a pork and kimchi stir-fry and it was tasty, so... Recipe by yamita -
Jae Yook Bokk GeumStir Fry Kimchi and Pork Belly Jae Yook Bokk GeumStir Fry Kimchi and Pork Belly
This is one way of using old, sour kimchi. In all Korean households, Napa cabbage kimchi is always available. Unlike other kimchi, it is very versatile. Besides being a favorite side dish that goes well with all entrees, when it becomes too sour to be used as side dish, it can be used to make kimchi jjigae (kimchi stew), kimchi soup or this entree: jjae yook bokk geum. None of it goes to waste.
-
Chicken Skin and Mizuna Kimchi Stir-fry Chicken Skin and Mizuna Kimchi Stir-fry
You can eat up chicken prepared with the skin all in one sitting, but with a few extra steps, you can make it stretch to make 2-3 dishes.It's important not to overcook the mizuna! Stir-fry until just heated through. Recipe by Heartful Kitchen Rei -
Stir-Fried Konnyaku with Bonito Flakes and Kimchi Stir-Fried Konnyaku with Bonito Flakes and Kimchi
My husband is on a calorie-restricted eating plan under doctor's orders. I wanted to give him something that was low in calories but still rich tasting, so I made this. The kimchi is chopped finely and a lot of bonito flakes are added so that the flavors penetrate the konnyaku better. I edited the recipe and changed some photos.Parboil the konnyaku to make it easier for the flavors to penetrate it, and to get rid of that odd smell.If you're using bonito flake mini-packs, use 2 to 3.Adjust the amount of soy sauce used depending on how salty the kimchi you're using is. You can add the kimchi pickling liquid too! For 2 to 4 servings. Recipe by Mitsuzou
More Recipes
- Preparing Meltingly Soft and Tender Beef Tendon
- Korean Chicken Teriyaki
- Basil-Flavored California Roll
- Scallop Cream Croquettes with Pesto Genovese
- (Fruit Wine Recipe No. 4) Apple Cider in 3 Days
- Japanese-Style California Roll
- Gukbap Made With Leftover Bean Sprout Rice
- Easy ★ Nanohana Dressed in Japanese Mustard in 3 Minutes
- Chili Sauce ☆ For Deep-fried Dishes
- Gorgeous But Simple Sushi Cake
Comments