My passion with Korean started with the Korean movies. For several years I watched unbreakably almost all Korean series and Korean channels from cable tv. Then, I commenced to try some Korean food, and have found several Korean restaurants in Jakarta that became my family's favorite to dine for the weekend. Later on, I have tried Korean's dishes at home, and believe it or not, my family and I love it so much.

Thursday, March 6, 2008


Serve 4-6
Preparation time: 30 minutes
Cooking time: 5 minutes

This light and healthy stir-fry shows that not every Korean dish has to be fiery hot. Fresh vegetables give it color and substance, while the mild seasonings allow the flavor of the fresh shrimp to shine through.

1 tbsp sesame oil
5 cloves garlic, minced
1 tsp fresh ginger root, minced
500 g fresh shrimp, peeled and deveined
100 g bamboo shoot, cut into strips
5 large button mushrooms, sliced
1 bell pepper, diced
1 small carrot, peeled and cut into matchsticks
½ tsp ground white pepper
½ tsp salt, or to taste

1. Heat the sesame oil in a wok over high heat and stir-fry the garlic and ginger until fragrant and golden brown, about 30 second.
2. Add the shrimps and stir-fry until pink, about 1 minute. Reduce the heat to medium, add the vegetables and stir-fry for about 3 minutes until cooked. Season with salt and pepper, and remove from the heat. Serve immediately.

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