Sae-woo Bomb Recipe

Combine 1/4 cup low-sodium soy sauce and 1/4 cup water in a small saucepan. Add 1 tablespoon rice vinegar, 1 tablespoon light brown sugar, smashed garlic clove, one slice of ginger, and a 1-inch piece of dried kombu if using.

Bring to a gentle simmer over medium heat, stirring to dissolve sugar. Simmer uncovered for 4–5 minutes to meld flavors; do not boil vigorously. Remove from heat and let cool to room temperature, then strain out solids. Use 3 tablespoons of this sauce for the shrimp and reserve remaining for serving. (Make ahead: refrigerate up to 5 days.)

Cook the sweet potato glass noodles according to package instructions until tender but still slightly chewy (usually 6–8 minutes). Drain and rinse under cold water; cut with kitchen scissors into shorter lengths if desired. Toss noodles with 1 tablespoon sesame oil to prevent sticking.

In a medium skillet or wok over medium heat, warm 1 teaspoon neutral oil. Sauté sliced shiitake mushrooms until softened, 2–3 minutes. Add julienned carrot and cook 1–2 minutes. Add minced garlic and cook 30 seconds.

Add blanched, squeezed spinach and the cooked noodles to the pan. Season with 1.5 tablespoons soy sauce and 1/2 teaspoon sugar. Toss to combine and heat through, 1–2 minutes. Taste and adjust seasoning. Finish with 1/2 teaspoon sesame seeds. Transfer to a serving portion to accompany the shrimp.

Pat shrimp dry with paper towels. Season both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Let sit 5 minutes while you prepare aromatics.

Preheat

Place a large skillet or wok over medium-high heat. Add 2 tablespoons neutral oil and 1 tablespoon butter. Heat until butter foams and oil shimmers (about 1 minute).

Add the shrimp in a single layer and sear without moving for 45–60 seconds until the underside is pink and slightly golden. Flip shrimp and add 2 tablespoons minced garlic and 1 tablespoon minced ginger to the pan, stirring them around the shrimp for 30–45 seconds until fragrant.

Stir in 3 tablespoons house-made soy sauce, 1 tablespoon mirin, 1 tablespoon brown sugar, 1/2 tablespoon sesame oil, and 1/2 teaspoon gochugaru. Toss and cook for another 1–2 minutes until shrimp are cooked through (opaque and just firm). If sauce reduces too quickly, add 1–2 tablespoons water to loosen.

Taste and adjust: add a pinch more sugar if too salty or 1/2 teaspoon rice vinegar if it needs brightness. Remove from heat and stir in thinly sliced scallions and 1 teaspoon toasted sesame seeds.

Eggs: Bring a small pot of water to a gentle boil. Lower 2 large eggs and cook for 7 minutes for jammy-center yolks. Immediately transfer to an ice bath for 3 minutes, then peel and halve.

Dumplings: Heat a nonstick skillet over medium heat with 1 teaspoon vegetable oil. Add 2 mandoo dumplings and pan-fry 1–2 minutes until bottoms are golden. Add 2–3 tablespoons water and cover; steam until cooked through, about 4–5 minutes. Uncover and crisp bottoms another 30 seconds if desired.

Vegetables: Steam 1 cup broccoli florets until bright green and just tender (2–3 minutes). Slice 3/4 cup cucumber into rounds. Arrange 8 butter lettuce leaves on the plate.

Plate assembly: On each serving plate (serves 2), place a portion of japchae (about half of the prepared amount), arrange steamed broccoli, cucumber rounds, two lettuce leaves for wraps, two halved boiled eggs, and two mandoo dumplings. Spoon the hot shrimp and its sauce centrally or into lettuce leaves for wrapping. Garnish shrimp with remaining sliced scallion and a light sprinkle of sesame seeds. Serve extra house-made soy sauce on the side.