Green onion syrup — "daepacheong" — is the secret weapon seasoned home cooks swear by. Even a simple fried rice takes on a deep, savory richness when you add it to the pan.
This week's recipe from Realfood is shrimp fried rice made with green onion syrup. The fermented green onion pieces in the syrup draw out the full flavor of the shrimp, while a subtle hint of ginger adds a touch of elegance. The spicy, pungent kick of dried chili rounds everything out against the soft, silky scrambled egg.
No extra seasoning needed — the green onion syrup alone delivers a fried rice packed with umami. It is an easy way to recreate Southeast Asian-style fried rice at home. Finish the dish with crushed peanuts, a squeeze of lime juice, cilantro or scallions on top.
Ingredients
200g frozen shrimp, 2 cups cooked rice, 4 tablespoons green onion syrup, 2 tablespoons soy sauce, 3 eggs, 3 tablespoons cooking oil, black pepper to taste
Toppings: 1 wedge of lime, 2 tablespoons peanuts, cilantro or scallions to taste
Directions
1. Heat cooking oil in a pan, crack in 3 eggs and cook into soft scrambled eggs, then set aside on a plate.
2. In the same pan, add the shrimp, season lightly with black pepper and cook until the outsides are golden and springy.
3. When the shrimp are nearly cooked through, add the green onion syrup and stir-fry together over high heat.
4. Push the shrimp to one side of the pan, pour the soy sauce into the empty space and let it sizzle to develop a smoky char, then add the 2 cups of rice and stir-fry until evenly combined.
5. Once the rice grains are coated in the green onion syrup sauce and take on a glossy sheen, fold in the scrambled eggs and mix lightly to finish.
6. Plate the finished fried rice and top with crushed peanuts.
Recipe courtesy of Woori's Table
gorgeous@heraldcorp.com
