Savory Soy-Marinated Shrimp (Ganjang Saewoo Jang)
The Ultimate Rice-Thief! Homemade Soy-Marinated Shrimp Recipe
I missed the soy-marinated shrimp my mom used to make, so I decided to make a batch to enjoy with my husband. It’s a dish that guarantees you’ll finish your rice in no time!
Main Ingredients- 18 fresh whiteleg shrimp
Flavorful Soy Marinade Ingredients- 4 dried shiitake mushrooms (for aromatic depth)
- 5 anchovies for broth (for umami)
- 1 handful of green chili peppers (to adjust spiciness)
- 1 handful of red chili peppers (for color and mild heat)
- 1 apple (for sweetness and tenderizing)
- 2 onions (for sweetness and flavor)
- 1 leek (for a refreshing taste)
- 2 heads of garlic (whole, for infused flavor)
- 1 paper cup soy sauce (the base of the golden ratio)
- 2 spoonfuls of fish sauce (for deep umami)
- 1 paper cup cooking wine (mirin, to remove gamey odors and add sweetness)
- Generous amount of whole black peppercorns (for pungent aroma)
- 3.5 cups water (to adjust marinade consistency)
- 4 dried shiitake mushrooms (for aromatic depth)
- 5 anchovies for broth (for umami)
- 1 handful of green chili peppers (to adjust spiciness)
- 1 handful of red chili peppers (for color and mild heat)
- 1 apple (for sweetness and tenderizing)
- 2 onions (for sweetness and flavor)
- 1 leek (for a refreshing taste)
- 2 heads of garlic (whole, for infused flavor)
- 1 paper cup soy sauce (the base of the golden ratio)
- 2 spoonfuls of fish sauce (for deep umami)
- 1 paper cup cooking wine (mirin, to remove gamey odors and add sweetness)
- Generous amount of whole black peppercorns (for pungent aroma)
- 3.5 cups water (to adjust marinade consistency)
Cooking Instructions
Step 1
To create a deeply flavorful broth, add the dried shiitake mushrooms, anchovies, roughly chopped leek, deseeded green chilies, and red chilies to a pot.
Step 2
Chop the apple and onions into large pieces and add them to the pot. Slice the garlic thinly and add it to infuse flavor.
Step 3
Add the soy sauce, fish sauce, cooking wine, water, and a generous amount of whole black peppercorns. Bring to a boil, allowing all the ingredients to meld together. (Note: I made a larger batch as I planned to make a soy-marinated egg yolk dish too. Adjust the quantities according to your needs.)
Step 4
Simmer over medium-low heat for about 20-30 minutes, allowing the flavors of the ingredients to fully develop. Cook until the vegetables are tender.
Step 5
Strain the cooked soy marinade through a fine-mesh sieve to remove all the solid ingredients, leaving a clear and clean marinade.
Step 6
Let the strained soy marinade cool down completely. It’s crucial to cool it thoroughly, as hot marinade can affect the shrimp’s flavor.
Step 7
While the marinade is cooling, it’s time to prepare the fresh shrimp. Rinse the shrimp under clean water.
Step 8
Trim the sharp, spiky horns on top of the shrimp’s head. (This is for safety and a neater appearance.)
Step 9
Use scissors to neatly trim the long, trailing whiskers of the shrimp.
Step 10
Cutting off the sharp spines at the tip of the shrimp’s tail will make them easier to eat.
Step 11
To devein the shrimp, insert a toothpick between the second and third segments from the head, and gently lift upwards to expose the vein.
Step 12
With the vein slightly lifted by the toothpick, gently grasp it with your fingers and slowly pull it out. The vein will come out cleanly. (This step ensures a cleaner taste.)
Step 13
After preparing the shrimp, rinse them lightly once more under running water and drain them thoroughly in a colander. Any remaining water can dilute the marinade flavor.
Step 14
Arrange the drained shrimp neatly in an airtight container or glass jar. Layering them works well.
Step 15
Carefully pour the completely cooled soy marinade over the shrimp, ensuring they are fully submerged. Pour it in a way that the marinade evenly coats the shrimp from head to tail.
Step 16
Close the lid and refrigerate to let it marinate. Allow it to rest for at least 3 to 4 days to develop a deep, rich flavor.
Step 17
This is the delicious soy-marinated shrimp after 4 days of marination. Served over rice, it’s an absolute ‘rice thief’! You can enjoy it immediately, or as a fantastic side dish for rice.
