Ganjang Saewu, or Korean soy sauce marinated shrimp, is a culinary masterpiece showcasing the delicate balance of sweet, savory, and umami flavors. This simple yet elegant dish transforms fresh shrimp into a delectable appetizer or side dish, perfect for any occasion. The rich, deep flavor of the soy sauce marinade permeates the shrimp, creating a tender and intensely flavorful bite. Its versatility allows it to be served chilled or at room temperature, making it ideal for both casual gatherings and more formal settings. The vibrant red hue of the gochugaru (Korean chili flakes) adds a beautiful visual appeal, promising a delightful sensory experience.
This recipe offers a unique 3-day marinating process, allowing the shrimp to fully absorb the complex flavors of the marinade. Ready to transform ordinary shrimp into an extraordinary dish? Let's dive into the step-by-step instructions to create your own unforgettable Ganjang Saewu.
Tools Needed
- Kitchen Scissors
- Pot
- Strainer
- Bowl
- Ice
Ingredients
- Shrimp (Deha, domestic Korean shrimp preferred)
- Apple: 1/2
- Onion: 1/2
- Garlic: 6 cloves
- Ginger: 2 tbsp, minced
- Green Chili
- Korean Red Chili (dried): 3
- Sugar: 2 tbsp
- Soy Sauce: 300ml
- Water: 900ml
- Dried Kelp (Dashima)
Step-by-Step Instructions
Step 1. Prepare Shrimp and Marinade
- Cut off antennas and make a small incision behind the hard part of the shell to help the marinade penetrate.
- Combine apple, onion, garlic, ginger, green chili, Korean red chili, sugar, soy sauce, water, and dried kelp in a pot. Bring to a boil, then simmer for 20 minutes.
Step 2. Initial Marinating
- Strain the marinade and cool it quickly by placing the bowl in a larger bowl filled with ice.
- Pour the cooled marinade over the shrimp and refrigerate for one day.
Step 3. Pasteurize and Remarinate
- Pour the marinade from the shrimp into a pot, bring to a boil for 2-3 minutes, then turn off the heat and let it cool.
- Pour the cooled, pasteurized marinade back over the shrimp and refrigerate for another day.
Step 4. Serve
- After 3 days, remove the shrimp from the refrigerator. Garnish with slices of green chili, if desired. Serve with hot rice.
Read more: Korean Suyuk (수육): Perfect Thinly Sliced Pork Belly
Tips
- Use large shrimp (about the size of your palm) for best results.
- Any kind of green chili can be used.
- Shake out the seeds from the dried Korean red chilies to avoid bitterness.
- The dried kelp (dashima) adds a depth of flavor like a seafood broth.
Nutrition
- Calories: approximately 600-700
- Fat: 5-10g
- Carbs: 60-70g
- Protein: 50-60g
FAQs
1. Can I use frozen shrimp for this recipe?
Yes, but make sure to thaw them completely and pat them dry before marinating. Frozen shrimp may release more water, potentially diluting the marinade.
2. How long can I store the marinated shrimp in the refrigerator?
Once marinated, the shrimp can be stored in the refrigerator for up to 3 days. It's best to consume them within this timeframe for optimal freshness and flavor.
With its vibrant color, incredible flavor, and surprisingly simple preparation, Ganjang Saewu is a dish that will quickly become a favorite. This 3-day marinating process truly elevates the shrimp, resulting in a tender and deeply flavorful experience. Enjoy this delicious Korean appetizer or side dish, and impress your friends and family with your culinary skills!