Garlic Shrimp Recipe – Quick & Easy Garlic Shrimp admin | May 11, 2016 | Kitchen Recipes | 40 Comments Learn how to make a Garlic Shrimp Recipe ! – Visit foodwishes.blogspot.com for the ingredients, more recipe information, and over 650 additional original video recipes! I hope you enjoy this Quick & Easy Garlic Shrimp! Video Rating: / 5 Full recipe: www.maangchi.com/recipes/soondubu-jjigae This is a really delicious and popular dish in Korea. It’s a hot hot stew made with soft tofu. You will love it! I remade this video in HD here: www.youtube.com/watch?v=BvZ9m3Bikuw Share this:Click to share on WhatsApp (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Skype (Opens in new window)Click to share on Google+ (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on Telegram (Opens in new window)Click to share on Tumblr (Opens in new window)Click to email this to a friend (Opens in new window)Click to print (Opens in new window) Related Posts Pinoy Seafood Special 19 Comments | Dec 9, 2016 Sublimation Experience – Recetas de Cócteles sin Alcohol Nestlé No Comments | Aug 6, 2016 Spicy Chicken Liver Recipe – Titli’s Tapas Kitchen 16 Comments | Mar 8, 2017 How to Tuck Chicken Wings for Baking : Dirty Recipes 20 Comments | Feb 28, 2017 About The Author admin 40 Comments Crystal Segovia May 11, 2016 Reply The simplicity yet elegant approach Chef John brings is just awesome! Thank you Chef John! Dustin Nelson May 11, 2016 Reply Wtf happened!?…I watched one video!! Now I've seen half his channel Kingsgrove biz May 11, 2016 Reply This is an awesome dish as the video suggests only if you don't deviate too much from Chef John's instructions but I would caution those who are like me are impatient or inexperienced to watch the temperature of the "oil" is not too too hot as my prawns which I'll admit was brine and semi frozen as being my only deviation to the recipe did cause:- The flare up of the century which I have never experience before to that length of 15 to 20 seconds while:- 15 to 20 seconds might seem like nothing but in cooking time believe you me it's decades when you’re alarms going off in the dead of night because of the billowing thick smoke produced and waking up everyone in the house perhaps even the neighbours. Ironically the flare up which lasted what seemed a life time stop luckily just before mum tore herself away from her soap which she hates to do to see what commotion was brewing in the kitchen otherwise I think my days of home cooking in mum's kitchen would have ended right then. It was quite the flutter at one stage I feared I might have to call the fire department – not what one expects of a quiet night in but despite grease slightly melting from the exhaust fan grills above down the stove’s enamel and luckily not in my prawns which was god-sent because I’ve being looking forward to trying this recipe for yonks.Despite all solid flames going the prawns didn't come out burnt at all – perhaps slightly firmer then I like but still totally eatable and every part appetizing and it made for a lovely accompaniment on top of my spaghetti and red sauce base so it takes nothing away from this recipe or dish However you be best to stick to the exact recipe on this one and watch the entire time the oil is heating before reaching it’s smoking point and if you leave it on too long I suggest allowing the smoke anyways and heat to die a bit before adding your prawns and to cook on the inner hot plates at home and perhaps keep a wet fire blanket close when working with hot oil wouldn't hurt either. Chia Ying May 12, 2016 Reply hi, what if i got no capers? Helizisepic May 12, 2016 Reply yum!! Lisa Secord May 12, 2016 Reply I tried this with wild Argentinian red shrimp with disastrous results. They stuck to the pan and released an obscene amount of red moisture. The resulting dish was a beautiful looking saffron hued saucy with plump pink shrimp, but which weirdly and sadly was entirely devoid of any flavor whatsoever. The flavor from 6+ cloves of garlic was completely washed away. Salt couldn't even save it. I ended up tossing the sauce, chopping up the flavorless shrimp and smothering them in 3 tablespoons of melted Kerrygold butter. It was passable for lobster! I'm not sure where I went wrong, but I'll try it again with different shrimp. Hello There May 12, 2016 Reply This was truly amazing. A total keeper! Thank you Food Wishes. lulu ceballos May 12, 2016 Reply this is great. you have a very pleasant voice. thanks for posting your recipe! Kiyoshi Naito May 12, 2016 Reply Can you just remove the tail part of the shrimp before cooking it? Das3manuel Gaming May 12, 2016 Reply Instead of water Das3manuel Gaming May 12, 2016 Reply Put some wine in the sauce ma1ang May 12, 2016 Reply that look unbelievably tempting. Dennis Guy May 12, 2016 Reply Do you have a cookbook on the market Crystal Zulu May 12, 2016 Reply I end up saving every recipe I watch on Food Wishes to my recipe folder Danielle Magne May 12, 2016 Reply Talking too fast. , pfffff Whaynna Araujo May 12, 2016 Reply mmmmmmmmmmmmm yummy taste it can waite to try it mark laverdure May 12, 2016 Reply Always leave the tails on that way customers know the shrimps fresh Pat Leonard May 12, 2016 Reply I'm thinking this could make a killer alternative to your quick Paella recipe – but cooked in similar fashion in the one pan! princeviny17 May 12, 2016 Reply 🙁 it was a mess came out realy bad my garic burned when i added the butter my pan had a huge froth of butter when i added the butter cuts :/ it never game out like yours QQ Christiane Fischer May 12, 2016 Reply Just made that great dish family loved it thank you i am human May 12, 2016 Reply I am amazed with how you can eat a big amount of onion, ginger,ginseng, garlic and etc. Korean food looks so tasty, i have try a few of them bfore. I like that the food usually do have lots of vegetables and very nutritious but i cannot handle the strong flavour and the smell of ginger, garlic and etc. I wish i could be like you guys. Les Johnson May 12, 2016 Reply Hi!, everybody, from Les, with respect Maangchi, another good one, bye……….. Laura Ferrer May 12, 2016 Reply o Se ven tan delicioso!!!! Me encantas tu vídeos 😀 <3 Corinne Croke May 12, 2016 Reply Such Torture to see your food videos. canT get those in Ireland :/ Christine Yoo May 12, 2016 Reply If my soondubu tastes too fishy, should I leave out the fish sauce or use less anchovies in the stock? Logan Troy May 12, 2016 Reply you can cook for me any day 😀 hahah diana fitro May 12, 2016 Reply I am hungry now…. Andry Qieyuza May 12, 2016 Reply niceee ** 2hot101 May 12, 2016 Reply Hello maangchi, I want to make this but I only have the metal stovetops, like the ones in the back of this video. Is it OK to put the earthenware pot on those metal eyes? Mike Lin May 12, 2016 Reply I wonder is everyone knows what is mild & suicidal means, can't do it without knows this, pls help, thanks Dini Lee Effendy May 12, 2016 Reply I'm hungry!! Darr_ling May 12, 2016 Reply Yesssss! Finally I know the secret to delicious soodubu! It's all about that broth! Thank you, I can't wait to try this! :) spiridion moran May 12, 2016 Reply what is bibimbap yuo resepies i want to try this food i not korean thanks hadi onggolono May 12, 2016 Reply You don`t need salt for this food,,,,????? qiao yi ooi May 12, 2016 Reply Hi maangchi! Please make new video of soondubu jigae 😀 i really love soondubu jigae :) Christine Kahm May 12, 2016 Reply what an authentic way to show how to make korean food easily and quickly. It's so easy to buy dried anchovies, dried kelp, and soybean paste and just store it for whenever you make korean food. great video! Fatimah Nuranisa May 12, 2016 Reply Really delicious, I want try this food jumpingtofu May 12, 2016 Reply Made this tonight! Soooo good! Thanks Maangchi…Always looking forward for your recipe :) missidealiste May 12, 2016 Reply Can you remake this video? The resolution is very low. I cant see how you remove the intestin from the anchovy Khaled500 Khaled May 12, 2016 Reply More tofu Add a Comment Cancel reply Your email address will not be published.Comment:*Name:* Email Address:* Website: Save my name, email, and website in this browser for the next time I comment. Notify me of follow-up comments by email. Notify me of new posts by email. This site uses Akismet to reduce spam. Learn how your comment data is processed.