How to Make Kim Jae-joong’s 15-Minute Spicy Bean Sprout Shrimp Stew (K-Food Recipe)
If you are craving a bold, spicy, and restaurant-style Korean seafood stew without spending hours in the kitchen, this recipe is for you! Inspired by the famous K-pop icon and doting brother Kim Jae-joong (as seen on popular Korean TV shows), this Spicy Bean Sprout Shrimp Stew (Kongnamul Saewu-jjim) is a total game-changer.
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| K-pop artist Kim Jae-joong, wearing an apron in a warm, well-lit home kitchen, smiling directly at the camera while proudly holding up a steaming earthenware pot (tteukbaegi) of freshly cooked spicy shrimp and bean sprout stew. |
Known for his effortless cooking skills among his 8 sisters, Jae-joong’s quick-fix recipe delivers that signature fiery, umami-packed flavor of Korean seafood restaurants—using everyday pantry staples. Whether you need an impressive weekend dinner or a snappy midnight drinking snack (anju), this dish comes together in under 15 minutes!
Why This Recipe is a Must-Try
Celebrity Pick: Loved by top Hallyu star Kim Jae-joong and frequently featured in trending K-dramas/variety shows highlighting comforting home-style Korean food.
Ultimate Cost & Time Saver: Made with budget-friendly frozen ingredients, saving you both time and money compared to ordering takeout.
Beginner-Friendly:
Designed so anyone—even those unfamiliar with Asian cooking—can master it effortlessly.
Ingredients You’ll Need (US Supermarket Friendly)
Main Ingredients:
Frozen Shrimp: 400g (approx. 1 lb), peeled and deveined.
Easy to find at Walmart, Costco, or Trader Joe's. Bean Sprouts:
400g (Soybean sprouts or mung bean sprouts). Available in Asian grocery stores or select local US supermarkets. Green Onion: 1 stalk, sliced.
Red Chili Pepper: 1 (optional, for garnish and extra heat).
Water: 350ml (about 1.5 cups).
Kim Jae-joong’s Secret Sauce Ratio:
Korean Red Pepper Flakes (Gochugaru): 8 tablespoons (Provides the authentic K-Food vibrant color and kick).
Fish Sauce (Anchovy or Tuna liquid): 4 tablespoons (Delivers deep oceanic umami).
Soy Sauce (Regular or K-Style Jin Soy Sauce): 4 tablespoons (Replaces the Korean specialty "Hongge-jang" soy sauce easily found in standard US aisles).
Oyster Sauce: 4 tablespoons (Adds a rich, savory depth).
Sugar: 4 tablespoons (Balances the spicy heat).
Minced Garlic: 2 large tablespoons.
Starch Slurry (To Thicken):
Potato Starch (or Cornstarch): 2 tablespoons
Water:
3 tablespoons
💡 US Supermarket Substitution Guide:
Can't find Korean fish sauce? Substitute with standard Vietnamese Fish Sauce (Nuoc Mắm) or Thai Fish Sauce.
If soybean/mung bean sprouts are unavailable, crunchy napa cabbage strips or broccolini can substitute for texture, though traditional bean sprouts give the authentic crunch!
Step-by-Step Instructions
Prep the Ingredients:
Thaw the frozen shrimp in cold water for about 5 minutes.
Rinse the bean sprouts thoroughly and drain. Chop the green onions and chilies. Mix the potato starch and water in a small bowl to create your slurry. Build the Base Sauce:
In a wide pan or wok, combine the 350ml of water, Red Pepper Flakes, fish sauce, regular soy sauce, oyster sauce, sugar, and minced garlic.
Turn the heat to high and bring the mixture to a rolling boil. Simmer the Seafood & Veggies:
Add the prepared shrimp, bean sprouts, and green onions straight into the boiling sauce.
Cover the pan partially and let it cook for about 8 minutes. The bean sprouts will release moisture, creating a rich broth while turning tender-crisp. Thicken and Serve:
Stir the starch slurry once more and slowly drizzle it into the pan while stirring gently.
Cook for another 30 seconds until the sauce becomes glossy, thick, and coats every single piece of shrimp and bean sprout. Transfer to a serving plate, top with sliced red peppers and sesame seeds, and enjoy hot with a bowl of white rice!
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