Simple & Chewy Soy-Marinated Shrimp (Saewoo-jang)
Simple & Chewy Soy-Marinated Shrimp (Saewoo-jang)
Homemade Soy-Marinated Shrimp (Saewoo-jang) Golden Recipe: Super Easy Marinade & Making Method
When you’re craving something delicious, this chewy soy-marinated shrimp (Saewoo-jang) is the perfect ‘rice thief’! Don’t buy expensive pre-made versions; make it at home in just 10 minutes! Without complicated steps, you can achieve a deep, rich flavor comparable to store-bought Saewoo-jang. The perfect harmony of chewy texture and savory-sweet taste will make your rice disappear in no time. Let’s start making this special side dish that your whole family will love!
Basic Ingredients- 500cc Water
- 8g Dried Kelp (Kombu, approx. palm-sized)
- 500g Frozen Shrimp (size 26-30 recommended)
Soy Marinade- 200cc Dark Soy Sauce (Use Kikkoman for enhanced flavor!)
- 100cc Mirin (Sweet Rice Wine – distinct flavor from regular cooking wine)
- 80cc Sugar (approx. 70g, 7 Tbsp)
- 40g White parts of Leek (about 1-2 leeks, palm-length)
- 200cc Dark Soy Sauce (Use Kikkoman for enhanced flavor!)
- 100cc Mirin (Sweet Rice Wine – distinct flavor from regular cooking wine)
- 80cc Sugar (approx. 70g, 7 Tbsp)
- 40g White parts of Leek (about 1-2 leeks, palm-length)
Cooking Instructions
Step 1
First, prepare to make the kelp broth. Pour 500cc of purified water or bottled water into a bowl, and add a palm-sized piece of dried kelp.
Step 2
Let the kelp soak in the water at room temperature for about 3 hours to fully infuse its flavor. This kelp broth will add a deep umami to your Saewoo-jang.
Step 3
It’s best to use fresh frozen shrimp for making Saewoo-jang. Frozen shrimp retains a firmer, chewier texture compared to fresh shrimp, resulting in a more delicious outcome. A 500g pack with about 26-30 shrimp is ideal for marinating.
Step 4
The most convenient option is to buy shrimp specifically labeled ‘for Saewoo-jang’. If that’s not available, opt for ‘de-headed, peeled shrimp’. These are easier to handle as the heads are removed and the shells are peeled, and the digestive tract is often cleaned too. Avoid pre-thawed shrimp from the supermarket counter; always buy shrimp that are still frozen.
Step 5
It’s crucial to thaw frozen shrimp quickly using cold water. Thawing at room temperature can compromise the shrimp’s freshness. Fill a bowl with cold water and soak the shrimp for 10-20 minutes until thawed.
Step 6
Trim the sharp antennae of the thawed shrimp with scissors for a neater appearance. This also prevents accidental pricks while eating.
Step 7
Insert a toothpick into the segment just behind the shrimp’s head and gently lift to remove the dark digestive tract (vein). If you used de-headed, peeled shrimp, this step might be unnecessary, making the process even easier.
Step 8
While you can marinate shrimp with their heads on, today we’ll remove the heads and peel the shells for easier eating. This preparation makes enjoying the Saewoo-jang much more convenient later.
Step 9
The separated shrimp heads are great for pan-frying with butter or adding to soups for a flavorful broth. For the shrimp bodies, peel off the shells, leaving only the shell segment right before the tail intact.
Step 10
You might find a sharp spur near the tail after peeling. It’s a good idea to remove this; it can be quite sharp and cause injury if not careful.
Step 11
Gently rinse the peeled shrimp under running water. If you were using shrimp with shells on, you’d scrub them with a brush, but since we’ve peeled them, a quick rinse is sufficient.
Step 12
Now, let’s make the marinade. Pour 400cc of the prepared kelp broth into a pot, and add 200cc of dark soy sauce. We’re reserving some kelp broth because the saltiness of soy sauce can vary between brands, and it’s useful for adjusting the saltiness if the marinade turns out too salty.
Step 13
Next, add 100cc of Mirin (sweet rice wine). Mirin has a distinct flavor and umami that regular cooking wine doesn’t offer, making it a key ingredient for the signature taste of Saewoo-jang. Be sure to use Mirin.
Step 14
Add sugar: 80cc by volume, or approximately 70g (about 7 tablespoons). After the marinade is ready, taste it. If it’s too salty, you can add a little more sugar along with the reserved kelp broth to adjust it to your preference.
Step 15
Finally, add the cleaned white parts of the leek. Use about one palm-length section of a thick leek, or two sections of a thinner leek. Once the marinade comes to a rolling boil, immediately turn off the heat.
Step 16
As soon as the marinade boils, turn off the heat and place the pot in cold water to cool it down rapidly. Using hot marinade could affect the freshness of the shrimp, so it’s essential to cool it completely.
Step 17
Place the prepared shrimp in a suitable container. Pour the cooled marinade, including the leeks, over the shrimp. Seal the container tightly and refrigerate for 24 hours to allow the flavors to meld.
Step 18
After 24 hours of marination, remove the shrimp and set them aside. Now, we will re-boil the soy sauce.
Step 19
Pour the soy sauce that the shrimp were marinating in back into the pot.
Step 20
Bring the soy sauce to a boil again, then immediately turn off the heat and cool it rapidly in cold water. This process helps to coagulate and separate any impurities or blood that may have leached from the shrimp into the soy sauce during the 24-hour marination. Removing these makes for a cleaner, more refined Saewoo-jang.
Step 21
Place the marinated shrimp back into a clean storage container. Pour the boiled and cooled soy sauce through a very fine sieve to filter out any remaining impurities, ensuring a clear and pristine Saewoo-jang.
Step 22
Optionally, add one chopped Cheongyang chili or 1-2 slices of lemon for an added kick of spice or refreshing citrus notes, according to your preference. Cover the container again and refrigerate for an additional 48 hours for further maturation.
Step 23
After 48 hours, check out the appetizing color of your Saewoo-jang! The deep brown hue and plump, firm shrimp are sure to make your mouth water.
Step 24
While delicious served as a side dish, Saewoo-jang can also be transformed into a delightful shrimp over rice bowl. Top a bowl of warm rice with several shrimp, crack a fresh egg yolk on top, and drizzle with 4-5 tablespoons of the Saewoo-jang marinade. Mix it all together for an extraordinary culinary experience.
Step 25
Though it may seem a bit involved, this simple Saewoo-jang recipe is surprisingly easy to make! It rivals the taste of professional establishments and will captivate everyone’s palate. It’s so delicious you likely won’t have leftovers, but it’s recommended to consume it within a week if possible. Enjoy your mealtime with this wonderful homemade Saewoo-jang!
