Napa Cabbage with Salt and Pepper Shrimp

Steps

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1. 1
   Peel and prepare the shrimp by cutting along the back and removing the intestinal vein. Cut the sweet pepper or hot chili into julienne strips. Slice the green onion. Mince three garlic cloves. Have one tablespoon of Korean chili powder ready.
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2. 2
   Slice the napa cabbage into thin julienne. Place it in a large bowl and toss with one teaspoon of salt. Let it sit for about 10 minutes to draw out excess moisture.
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3. 3
   Prepare the seasoning sauce by mixing together two tablespoons of light soy sauce, one tablespoon of oyster sauce, two tablespoons of black rice vinegar, and one teaspoon of sugar in a bowl.
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4. 4
   After 10 minutes, rinse the cabbage to stop the water extraction process, drain thoroughly, and squeeze out excess moisture.
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5. 5
   Preheat a pan over high heat. Once very hot, add two tablespoons of vegetable oil. When the oil is hot, add the chopped garlic and stir for a few seconds.
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6. 6
   Add the shrimp, half a teaspoon of salt, and half a teaspoon of ground pepper. Stir-fry for about 2 minutes (1 minute for smaller shrimp). Be careful not to overcook them to maintain their crunchiness.
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7. 7
   Remove the cooked shrimp and set aside. Place the remaining chopped garlic, Korean chili powder, sliced green onion, and chili pepper strips on top of the cabbage.
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8. 8
   Heat three tablespoons of vegetable oil until very hot and pour it over the cabbage and aromatics. This technique instantly releases and enhances all the fragrant flavors.
   ▶ ≈2:52
9. 9
   Add the seasoning sauce and mix well, allowing the cabbage to absorb all the flavors. Add the cooked shrimp and toss everything together.
   ▶ ≈3:05
10. 10
    Drizzle with one teaspoon of toasted sesame oil and mix gently. Sprinkle toasted sesame seeds on top. Serve immediately, preferably with jasmine rice.
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