In Korean BBQ, chef and author Bill Kim melds American and Korean flavors with grilled meats and side dishes.
Shrimp are one of my favorite things to eat for dinner. They are quick and easy to cook and easy to find at our local supermarket. This is a Korean take on Buffalo shrimp, which means the sauce is sweet, spicy, and a little sticky. I prefer 16/20 count shrimp. The numbers, which are linked to size, refer to how many shrimp on average are in a pound; the higher the number, the smaller the shrimp. You want good-size shrimp for this recipe so they don’t overcook and are easy to handle on the grill.
- Combine the garlic, ginger, lemongrass, chili sauce, fish sauce, sambal oelek, and oil in a bowl and whisk until blended. Transfer to an airtight container and refrigerate for up to 2 weeks or freeze for up to 2 months (see note).
- NOTE: This sauce won’t fully harden when frozen, so you can spoon out as much as you need whenever you want to use it.
- Combine the paprika, granulated garlic, chili powder, and salt in a small bowl and stir to mix. Store in an airtight container in a cool, dark cupboard for up to 6 months.
- Heat the grill for direct heat cooking to medium (350°F to 375°F).
- Combine the Lemongrass Chili Sauce, butter, sesame seeds, and sambal oelek in a large bowl and whisk until well mixed. Set aside.
- When the grill is ready, season the shrimp with the Blackening Seasoning, coating them evenly. Place the shrimp on the grill grate, close the lid, and cook for 2 minutes. Flip the shrimp over, close the lid, and cook them for another 2 minutes, until they turn an opaque pink color.
- Remove the shrimp from the grill, add to the sauce, toss well, and serve.
Reprinted with permission from Korean BBQ copyright (c) 2018 by Bill Kim and Chandra Ram. Published by Ten Speed Press, an imprint of Penguin Random House LLC.