Steps

1. Pat dry the moisture from the peeled shrimp with a kitchen paper or similar.
   🕒 02:46
2. Put the peeled shrimp and 2 tsp potato starch into a bowl and mix until coated. 【Chef's Tip!】 Coating the shrimp with potato starch makes it plump, and any potato starch that falls onto the rice later will mix with the sauce, making it delicious.
   🕒 03:27
3. Heat a scant 1 tbsp sesame oil in a frying pan over medium heat, then pan-fry the potato starch-coated shrimp on both sides.
   🕒 04:09
4. While frying, put 50g kimchi into a food chopper and finely chop.
   🕒 04:58
5. Once the shrimp is cooked through, season with salt and pepper to taste.
   🕒 05:45
6. Add the chopped kimchi and 2 to 2.5 tbsp Ota Mayo to the frying pan and mix well with the shrimp.
   🕒 05:53
7. Move the shrimp to one side of the frying pan, add a small amount of sesame oil to the empty space, then add 1 splash soy sauce and let it char. 【Chef's Tip!】 The aroma of charred soy sauce enhances the overall flavor. Make the sauce while it's warm to mellow out the acidity of the mayonnaise.
   🕒 06:33
8. Once the charred soy sauce, shrimp, and kimchi mayo sauce are thoroughly mixed, turn off the heat.
   🕒 06:42
9. Serve warm 200g rice in a bowl, top with the shrimp mayo, and sprinkle with green onions to taste to finish.
   🕒 07:15