Скачать или смотреть how to ferment shrimp in soy sauce for 3 days

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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