Korean-Style Shrimp with Edamame and Bamboo Shoot

Name: Korean-Style Shrimp with Edamame and Bamboo Shoot
Total time: 35 min
Ingredients: 400g large shrimp, peeled and deveined; 1 cup frozen edamame beans; 1 cup, drained and cubed canned bamboo shoots; 2 tablespoons Korean red pepper paste (gochujang); 1 tablespoon ketchup; 1 tablespoon soy sauce; 1 teaspoon granulated sugar; 2 tablespoons, plus 1 teaspoon cornstarch; 2 tablespoons cooking wine (or dry sherry); ½ teaspoon ground black pepper; 3 tablespoons, divided vegetable oil; ¼ cup water

A vibrant stir-fry featuring tender shrimp, crunchy bamboo shoots, and sweet edamame tossed in a sweet-spicy Korean-inspired sauce. This colorful dish comes together quickly for a satisfying weeknight dinner.

35 min

Medium

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Korean-Style Shrimp with Edamame and Bamboo Shoot

Story

This recipe combines three textural elements—plump shrimp, snappy bamboo shoots, and buttery edamame—coated in a glossy, flavorful sauce. The balance of sweetness from the ketchup, savory depth from soy sauce, and gentle heat from gochujang creates an addictive glaze that clings to every bite.

Ingredients

large shrimp, peeled and deveined 400g

frozen edamame beans 1 cup

canned bamboo shoots 1 cup, drained and cubed

Korean red pepper paste (gochujang) 2 tablespoons

ketchup 1 tablespoon

soy sauce 1 tablespoon

granulated sugar 1 teaspoon

cornstarch 2 tablespoons, plus 1 teaspoon

cooking wine (or dry sherry) 2 tablespoons

ground black pepper ½ teaspoon

vegetable oil 3 tablespoons, divided

water ¼ cup

Instructions

Season and coat the shrimp

Pat the shrimp completely dry with paper towels. Toss in a bowl with cooking wine, black pepper, and 1 teaspoon of cornstarch. Let sit for 10 minutes to marinate. Before cooking, sprinkle the remaining 2 tablespoons of cornstarch over the shrimp and mix until evenly coated—this creates a light, silky coating when stir-fried.

Blanch the edamame and bamboo shoots

Bring a small pot of water to a boil. Add the edamame and bamboo shoot cubes, then simmer for 2 minutes until just tender. Drain well and set aside. This quick blanching ensures the vegetables cook through evenly and maintain their vibrant color during the final stir-fry.

Stir-fry the vegetables

Heat 1½ tablespoons of oil in a wok or large skillet over medium-low heat. Add the blanched edamame and bamboo shoots. Cook gently for 3-4 minutes, stirring occasionally, until heated through and slightly golden. If the pan looks dry, add a splash of water and cover briefly to steam. Transfer to a plate and keep warm.

Cook the shrimp

Wipe the wok clean and add the remaining 1½ tablespoons of oil. Increase heat to medium-high. Carefully add the shrimp in a single layer and cook for 1-2 minutes per side until they turn pink and curl up. Remove and set aside with the vegetables.

Combine and sauce

In a small bowl, whisk together the gochujang, ketchup, soy sauce, sugar, and ¼ cup water until smooth. Return the wok to high heat. Add the shrimp, edamame, and bamboo shoots back into the pan. Pour the sauce over everything and toss vigorously for 1-2 minutes until the sauce thickens into a glossy coating and the flavors meld. Serve immediately over steamed rice.