March 10, 2026

Chili Shrimp Rice Bowl, Making Enough Scallion Oil Before Adding Sauce Gives It a Chinese Restaurant Flavor

Name: Chili Shrimp Rice Bowl, Making Enough Scallion Oil Before Adding Sauce Gives It a Chinese Restaurant Flavor
Total time: 25 min
Yield: 1
Cuisine: Korean
Ingredients: 10 Cocktail shrimp; 0.33 Onion; 0.5 stalk Green onion; 2 Cheongyang pepper; 2 Red pepper; 1 a little Carrot; 1 tbsp Minced garlic; 1 tbsp Cooking wine (marinade); 1 한꼬집 Seasoning salt; 3 tbsp Soy sauce; 2 tbsp Cooking wine (sauce); 2 tbsp Vinegar; 2 tbsp Ketchup; 1 tbsp Corn syrup; 1 tbsp Sugar; 1 tbsp Red pepper flakes; 0.5 tbsp Oyster sauce; 2 tbsp Water

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Chili Shrimp Rice Bowl

Cook time: 25 min
Difficulty: 2 out of 5 stars
Servings: Serves 1

Ingredients

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Serves 1

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Steps

Roughly dice the onion, carrot, and green onion; finely dice the cheongyang pepper and red pepper.
Thaw the cocktail shrimp in water for 10 minutes, score the backs, then marinate with 1 tbsp cooking wine and a pinch of seasoning salt.
Add cooking oil to a heated pan, add 1 tbsp minced garlic, and stir-fry over medium heat; once the garlic changes color, add green onion and make a good amount of scallion oil.
Add onion and stir-fry for 2 minutes, add carrot and stir-fry for 2 minutes, then add shrimp and stir-fry for 2 minutes.
Add soy sauce, cooking wine, vinegar, ketchup, corn syrup, sugar, red pepper flakes, oyster sauce, and water, then cook for 3 more minutes to finish.

Original video