27, Oct 2024
Delicious and Springy Peeled Shrimp Marinade (Saewoo Jang)





Delicious and Springy Peeled Shrimp Marinade (Saewoo Jang)

Challenging Gamjatang! Easy Recipe for Peeled Soy-Marinated Shrimp (Saewoo Jang)

Delicious and Springy Peeled Shrimp Marinade (Saewoo Jang)

Hello everyone! The season for fresh, live shrimp is here! September through October are prime months for delicious, seasonal shrimp. A couple of years ago, when I first introduced Saewoo Jang to you, I recommended adding many ingredients to the soy marinade while boiling. However, today’s peeled shrimp recipe is much simpler! We’ll create a flavorful soy sauce base using a broth made from dried anchovies and kelp, combined with soy sauce, mirin, and oligosaccharide. Then, we’ll add aromatics like garlic, chili peppers, and ginger, and even lemon slices if you have them, for a wonderfully easy peeled shrimp marinade. Let’s make this delicious and simple Saewoo Jang together!

Recipe Info

  • Category : Side dish
  • Ingredient Category : Seafood
  • Occasion : Everyday
  • Cooking : Pickled
  • Servings : More than 6 servings
  • Cooking Time : More than 2 hours
  • Difficulty : Beginner

Ingredients

  • 1kg fresh shrimp (weight before peeling)
  • 1/2 medium onion
  • 5 cloves garlic
  • 3 Cheongyang peppers (Korean chili peppers)
  • 1 knob ginger (about thumb-sized)
  • 3 lemon slices (optional)
  • 1 red chili pepper (optional)
  • 180ml water
  • 150ml anchovy-kelp broth
  • 150ml soy sauce
  • 5 Tbsp mirin (sweet rice wine)
  • 2.5 Tbsp oligosaccharide (or maesil cheong/plum syrup)

Cooking Instructions

Step 1

I purchased 1kg of fresh, seasonal live shrimp. You can prepare Saewoo Jang immediately with live shrimp, or you can freeze them quickly before preparing. I received the shrimp on Saturday, froze them briefly, and made the Saewoo Jang on Sunday. Freezing the shrimp beforehand makes the meat firmer, prevents it from falling apart easily, and simplifies the preparation process.

Step 1

Step 2

Before preparing the shrimp, you need to boil the soy marinade and let it cool completely. In a pot, combine 180ml water, 150ml soy sauce, 150ml anchovy-kelp broth, 5 Tbsp mirin, and 2.5 Tbsp oligosaccharide (or maesil cheong). Bring to a boil over high heat, then reduce to medium-low heat and simmer for 1 minute. Turn off the heat and let the marinade cool down to room temperature.

Step 2

Step 3

Prepare the aromatics for the marinade. Slice the half onion into segments, separating the layers. Thinly slice 5 cloves of garlic. Prepare about a thumb-sized piece of ginger and mince it finely. While ginger is optional, it’s highly recommended if you are sensitive to any fishy odors. Slice 3 Cheongyang peppers diagonally. For color, slice 1 red chili pepper diagonally as well (this is optional). Prepare 3 thin slices of lemon (also optional).

Step 3

Step 4

Now, all that’s left is to prepare the shrimp! Trim off the shrimp heads with kitchen scissors. You can save the shrimp heads for a delicious butter-grilled dish! Peel the shrimp shells carefully. Locate the most prominent bump along the shrimp’s back; using a skewer or toothpick, gently press and pull to remove the vein (intestine). Rinse the prepared shrimp under running water and drain them thoroughly in a colander.

Step 4

Step 5

Arrange the prepared shrimp neatly in a container. Top with the prepared onion, garlic, ginger, Cheongyang peppers, red chili pepper, and lemon slices. Pour the completely cooled soy marinade over the shrimp, ensuring they are submerged. Cover the container and refrigerate for about one day to allow the flavors to meld. Once you’ve enjoyed the Saewoo Jang, don’t discard the leftover marinade! Re-boil it, cool it, and use it to make more Saewoo Jang, soy-marinated crab (Ganjang Gyejang), Jangjorim (braised meat/eggs), or soy-marinated eggs. It also works wonderfully as a flavorful seasoning sauce for dishes like stir-fried fish cakes.

Step 5



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