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Haemul Pajeon
Korean savory pancake with green onions and seafood — crispy edges, chewy center, perfect with makgeolli.
⏱ 35 min🔥 380 kcalEasy
★4.8(1,820)
3 recipes using shrimp — Bibimbap, bulgogi, kimchi — fermented, spicy, deeply savoury.
These 3 korean shrimp recipes are ready in about 33 minutes on average, with 60–380 kcal per serving, and 100% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Korean food is bold, spicy and deeply savoury, built on fermented chilli pastes and a balance of grilled meats with vivid banchan side dishes. When Korean cooks work with shrimp, they reach for gochujang, gochugaru, soy, garlic, sesame oil and toasted sesame, and the techniques that come up most across these recipes are stir-frying, simmering, poaching and frying.
Sweet, quick-cooking shellfish that go from raw to ready in two or three minutes — perfect for fast, high-heat dishes. In this collection it's most often cooked with neutral oil. The dishes here span korean classics ready in as little as 30 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Kkakdugi (Korean Cubed Radish Kimchi) is the highest-rated dish in this collection at 4.9★ from 1,340 ratings.
Korean savory pancake with green onions and seafood — crispy edges, chewy center, perfect with makgeolli.
Crunchy Korean cubed-radish kimchi — Korean radish, gochugaru, fish sauce, and garlic, fermented to spicy-tangy perfection.
A bubbling Korean stew of silken tofu, kimchi, seafood and gochugaru chilli, served in a hot stone pot with rice and a raw egg cracked on top.
Look for firm, translucent flesh with a clean sea smell — never ammonia. Shell-on shrimp keep more flavour; larger counts (fewer per kilo) mean bigger shrimp.
Peel and devein, leaving the tail on for presentation if you like. A quick brine firms the texture; pat dry before searing so they brown rather than steam.
Cook just until they curl into a loose C and turn opaque pink — a tight O means they're overdone and rubbery.
Very lean and high in protein, with selenium, vitamin B12 and iodine for few calories.
Most of these 3 Korean shrimp recipes are ready in around 33 minutes from start to finish. The quickest, Kkakdugi (Korean Cubed Radish Kimchi), takes about 30 minutes, while the slower-cooked dishes run up to 35 minutes.
Across this collection they range from about 60 to 380 kcal per serving, averaging 273 kcal — Kkakdugi (Korean Cubed Radish Kimchi) is the lightest option at 60 kcal.
Haemul Pajeon is a great place to start — it's rated easy and comes together in about 35 minutes. 100% of the recipes here are beginner-friendly.
In these recipes, shrimp is most often paired with neutral oil. Korean kitchens also lean on gochujang, gochugaru, soy, garlic, sesame oil and toasted sesame.
Cook just until they curl into a loose C and turn opaque pink — a tight O means they're overdone and rubbery.