This Korean Stir-Fry leans on doenjang to do the heavy lifting. We braise the Prawn for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the doenjang elements, and pat the prawn dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the prawn. Lower the heat, cover, and braise gently until everything is meltingly tender.
Stir in the rice vinegar and the rest of the doenjang flavours, letting them cook out for a minute until fragrant.
Add the red pepper along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Korean
Members
The kind of Korean plate you make on repeat. doenjang, a proper sear, and a finish of fresh...
Korean A fiery take on Chickpea Chowder, built on garlic and scallion and finished the way we like it....
Korean A glossy take on Halloumi Soup, built on soy and sesame and finished the way we like it. Ready...
Korean
Members
The kind of Korean plate you make on repeat. soy and sesame, a proper crisp, and a finish of...