Dish

Saewoo bokum

Stir-Fried Shrimp

Saewoo bokum is made by stir-frying shrimp, vegetables, and chili paste in a wok or skillet. The dish is usually served with rice and kimchi.

Asian cuisine› East Asian cuisine› Korean cuisine

Seafood› Crustacean Dish› Shrimp/Prawn Dish

Origins and history

Saewoo bokum is a popular dish in Korea and is often served as a side dish or as a main dish. It is believed to have originated in the coastal regions of Korea, where seafood is abundant.

Dietary considerations

Saewoo bokum is not suitable for those with shellfish allergies. It is also not suitable for vegetarians or vegans.

Variations

There are many variations of Saewoo bokum, including ones that use different vegetables or seafood. Some recipes also call for the addition of spices or herbs to the dish.

Presentation and garnishing

Saewoo bokum is usually served in a bowl or on a plate with rice and kimchi. It is often garnished with sliced scallions or sesame seeds.

Tips & Tricks

To make the dish less spicy, use less chili paste or remove the seeds and membranes from the chili peppers before adding them to the dish.

Side-dishes

Saewoo bokum can be served as a main dish or as a side dish. It is often served with rice and kimchi, but can also be served with a side of vegetables or salad.