Savory and Sweet Soy-Marinated Shrimp (Ganjang Saeu Jang)
Savory and Sweet Soy-Marinated Shrimp (Ganjang Saeu Jang)
The Ultimate Rice Companion! Easy Homemade Soy-Marinated Shrimp Recipe
Introducing a simple recipe for homemade soy-marinated shrimp! Plump shrimp coated in a savory and slightly sweet soy sauce mixture are irresistible and perfect with a bowl of steamed rice. Mix the sauce with rice for an extra delicious treat!
Shrimp Preparation- 30 fresh raw shrimp
- 1 Cheongyang chili pepper
- 1 red chili pepper
- 3 lemon slices
- A little soju (for removing shrimp odor)
Flavorful Soy Marinade- 2 cups soy sauce
- 5 cups water
- 1/2 cup mirin (rice wine)
- 1/2 cup soju
- 1/2 cup plum extract (maesilcheong)
- 1/2 cup sugar
- 2 Tbsp whole black peppercorns
- 1 Cheongyang chili pepper
- 1 red chili pepper
- 1/2 onion
- 1/2 apple
- 1 stalk green onion
- A small piece of dried kelp (about 5x5cm)
- 10 whole garlic cloves
- 2 cups soy sauce
- 5 cups water
- 1/2 cup mirin (rice wine)
- 1/2 cup soju
- 1/2 cup plum extract (maesilcheong)
- 1/2 cup sugar
- 2 Tbsp whole black peppercorns
- 1 Cheongyang chili pepper
- 1 red chili pepper
- 1/2 onion
- 1/2 apple
- 1 stalk green onion
- A small piece of dried kelp (about 5x5cm)
- 10 whole garlic cloves
Cooking Instructions
Step 1
Prepare 30 fresh raw shrimp. First, carefully trim the sharp pointy parts (horns) of the shrimp with scissors. Removing the horns makes them safer and more pleasant to eat.
Step 2
Next, trim off the shrimp’s long whiskers. Tidying up the whiskers gives them a neater appearance and makes them easier to handle.
Step 3
From the three segments of the shrimp’s tail, remove the middle part which contains the ‘water sac’ or intestine. Removing this part enhances the shrimp’s natural savory flavor and improves the eating texture.
Step 4
Place the prepared shrimp in a container and pour enough soju to cover them. Soaking the shrimp in soju for about 15 minutes effectively removes any unpleasant fishy odor.
Step 5
After 15 minutes, rinse the shrimp gently under running water. Drain the rinsed shrimp thoroughly in a colander. Removing excess water prevents the marinade from becoming diluted later. Let them drain for a while.
Step 6
It’s time to make the delicious soy marinade. In a pot, combine 2 cups of soy sauce, 5 cups of water, 1/2 cup of mirin, 1/2 cup of soju, 1/2 cup of plum extract, 1/2 cup of sugar, and 2 tablespoons of whole black peppercorns. Add the chopped 1/2 onion, 1/2 apple, 1 green onion stalk, the small piece of dried kelp, 10 whole garlic cloves, 1 deseeded Cheongyang chili pepper, and 1 red chili pepper. Bring everything to a boil over high heat.
Step 7
Once the marinade comes to a rolling boil, reduce the heat to medium. Let it simmer for another 15 to 20 minutes to allow the flavors to meld. It’s crucial to let the marinade cool completely after cooking. Pouring hot marinade over the shrimp will cook them prematurely.
Step 8
When the soy marinade is reduced to medium heat, remove the dried kelp first after it has infused its flavor. Boiling kelp for too long can impart a bitter taste.
Step 9
Slice 1 Cheongyang chili pepper into small pieces for the marinade. This will add a pleasant spicy kick.
Step 10
Slice 1 red chili pepper for color and visual appeal. It makes the soy-marinated shrimp look more appetizing.
Step 11
Slice 1 lemon thinly to get 3 lemon slices. The lemon’s freshness helps neutralize any remaining fishiness and adds a subtle aromatic note.
Step 12
Arrange the drained shrimp snugly in a clean, sterilized airtight container or glass jar. You can layer them on top of each other.
Step 13
Evenly distribute the sliced Cheongyang chilies, red chilies, and lemon slices over the shrimp. These ingredients will infuse their flavors into the shrimp as they marinate.
Step 14
Pour the completely cooled soy marinade over the shrimp, ensuring they are fully submerged. Seal the container and refrigerate for one day to marinate. The next day, carefully drain the marinade, bring it back to a boil, let it cool completely, and then pour it back over the shrimp. Repeating this process for about 2 to 3 days will result in a deeper, more complex flavor. You can start enjoying them after 3 days!
