In a small bowl, combine the finely diced Korean green peppers, minced garlic, minced ginger, 1/2 tsp salt, and 1 tsp rice vinegar. Toss well and let it sit for 30-45 minutes at room temperature. The salt will draw out the aromatic green pepper juices while the vinegar gives it an authentic fermented tang.

Pat the shrimp completely dry with paper towels. Toss the shrimp in a medium bowl with the Shaoxing wine, salt, cornstarch, and 1 tsp of oil. Set aside while the wok heats.

Set a wok over high heat until lightly smoking. Add 1 tablespoon of oil and swirl it around. Add the marinated shrimp in a single layer. I find tongs are very handy for this.

Sear undisturbed for 45 to 60 seconds until pink on the bottom, then flip and cook for another 30 seconds (they should be roughly 80% cooked). Transfer the shrimp immediately to a plate to prevent overcooking.

Add the remaining 1 tablespoon of oil to the hot wok. Add the scallion whites and the entire bowl of green chili-garlic relish(including its extracted juices).

Stir-fry vigorously over medium-high heat for 45 to 60 seconds until the garlic is fragrant and the green chilies are lightly softened.Return the seared shrimp and any resting juices back to the wok. Add the scallion greens, light soy sauce, and sugar.

Turn the heat to high and toss rapidly for 1 minute until the shrimp are fully cooked through, glossy, and coated in the spicy green relish.

Remove from heat, drizzle with toasted sesame oil and transfer immediately to a serving platter.