how to ferment shrimp in soy sauce for 3 days - Video

move out of the way korean soy-marinated crab, there's a cooler, easier, and tastier dish than you. here's how to make Ganjang Saewoojang, or Korean Soy-Marinated Shrimp :)

bowl is from https://www.matchstoneware.com/

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CHAPTERS

00:00 - 00:26 - Intro
00:27 - 01:14 - Sourcing
01:15 - 02:13 - Preparations
02:14 - 03:19 - Shrimp Marinade
03:20 - 05:34 - Dashi Marinated Ikura
05:35 - 06:25 - Gim Rice
06:26 - 07:20 - Prepare Shrimp
07:21 - 08:11 - Plating
08:12 - 08:49 - Tasting
08:50 - 11:11 - What's Next?

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RECIPE | 간장 새우장 - SOY MARINATED SHRIMP

SOY MARINATED SHRIMP

- 10x Head-On Jumbo Shrimp (tiger prawns, 4 inches)

marinade (i doubled this in the video, this is enough for 10 prawns):
- 1 cup water (optional - 7g kombu hydrated)
- salt
- 3/4 cup/ 200g korean soy sauce
- 4 tbsp / 60g rice wine
- 4 tbsp / 60g mirin
- 4 tbsp / 54g sugar
- 3.5 oz / 100g onion, thinly sliced
- 4 garlic cloves, halved
- Half an apple, 122g
- 50g fresh green chilies, cut diagonally
- 2 - limes, cut into thin rounds

method
- add water and kombu into a bowl, let kombu hydrate for at least an hour, preferably overnight
- trim off shrimp whiskers, legs, head-spike, and those spider-looking legs
- make a 3% salt solution (7g salt + 237g water) to wash the shrimps to remove impurities and set aside to dry

- in a large pot, combine soy sauce, rice wine, mirin, sugar, onions, garlic, and apples to a boil over high heat
- strain to remove solids, and cool in an ice bath
- it is imperative that you chill down the marinade until completely cool
- put shrimp, peppers, and lime rounds in a clean container and submerge with marinade. at least 12 hours and up to 3 days in the fridge
- remove shell, suck that head dry, and enjoy :)

- optionally, on the 3 day mark you can strain the marinade, re-boil it, cool it down, and marinate the shrimp for another 2 days (i wouldn’t go past 5)

- can i remove the shell before i marinate the shrimp?
- you can, but the marinade tends to denature the exterior flesh quickly. i find that the resulting texture is mushier, and when you leave the shell on it maintains the structure/texture of the shrimp better.

DASHI-MARINATED IKURA

this recipe is from my fish teacher and chef, Chris Ono.

- 500g - salmon roe
- 1 qt - dashi stock
- 1 cup or 263g - soy sauce
- 1 cup or 235g - sake
- 1 tbsp or 20g - mirin

method
- heat over high-heat the dashi, soy sauce, sake, and mirin in a saucepan until starts to boil
- strain into an ice bath, making sure to chill completely
- don’t use all the dashi marinade at once, you’ll use it about 4 times
- in a bowl, add salmon roe with just enough dashi marinade to cover, then strain and toss out marinade
- add salmon roe and fresh marinade, let sit for 20min, then strain
- repeat this process one more time
- add salmon roe to a container, top off with remaining dashi marinade, and reserve until ready to consume

GIM RICE

- short-grain sushi rice, cooked
- sushi rice seasoning
- korean roasted seaweed, ground in a spice grinder
- sesame oil

method
- once you cook your rice, let it cool in a hangiri (it’s that bamboo tub used to make sushi rice) or any bowl will work
- add sushi rice seasoning (i have a sushi rice recipe if you scroll way back to my crispy rice video)
- add seaweed powder, sesame oil, and mix together
- taste to your palate

YUZU KOSHO PICKLED DAIKON

- 1 - korean radish, peeled and cubed
- 300 g - rice vinegar
- 166 g - water
- 100 g - sugar
- 16g - yuzu kosho
- 15g - salt
- 2g - hondashi powder (optional)

method
- combine pickling ingredients in a saucepan over medium heat
- whisk to dissolve sugar, salt, and hondashi
- once combined and simmering, place cubed radish in a heatproof container
- pour hot pickling liquid to completely submerge radish, let cool, and let pickle for at least 6 hrs, preferably overnight

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