How to Make Korean Saewoo Bokum Asian Cooking Recipe Cuisine

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Korea Saewoo Bokum (Green Beans with Prawns)


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

 Recipe Makes for 6 Servings:

 500 g (1 lb 2 oz) small raw prawns (shrimp), peeled and deveined

 500 g (1 lb 2 oz) fresh green beans, trimmed

 2 tablespoons vegetable oil

 1 tablespoon sesame oil

 1 onion, thinly sliced

 60 ml (2 fl oz/¼ cup) light soy sauce

 1 teaspoon sugar

 3 teaspoons toasted, crushed sesame seeds

 Directions:

 Roughly chop the prawns and set aside. Cut the beans into thin diagonal slices.

 Heat the vegetable and sesame oils in a wok or large heavy-based frying pan over high heat. Add the onion and the prawn meat and stir-fry for 2 minutes, then add the beans and stir-fry for a further 3 minutes.
Add the soy sauce, sugar and sesame seeds and toss to combine, then cover and simmer over low heat for 6–8 minutes, or until the beans are just tender – they must not be overcooked. Serve immediately with rice.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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