Soy-Marinated Shrimp (Saewujang)
Fresh shrimp cured for at least a day in a savory soy marinade. Serve it over warm rice with an egg yolk and seaweed flakes for an irresistible rice bowl.
Ingredients
Main Ingredients
- Shrimp25
- Cheongyang chili2
- Cooked rice1 bowl
- Egg yolk1
- Seaweed flakesA little
- Sesame oilA little
Shrimp Prep
- Water2 cups
- Soju1/2 cup
- Salt1 Tbsp
Marinade
- Soy sauce1 cup
- Cooking wine1/2 cup
- Sugar1/4 cup
- Kelp broth3 cups
- Whole peppercornsA little
- Onion1/2
- Garlic3 cloves
- Ginger1 piece
- Dried red chili2
Directions
- 1
Thinly slice the Cheongyang chili into rounds.
- 2
Remove the shrimp heads and shells, slit the backs, and take out the veins.
- 3
Mix water, soju, and salt, then soak the shrimp to clean them.
- 4
Arrange the shrimp neatly in a container.
- 5
Put the marinade ingredients in a pot, boil for 5 minutes, then cool completely.
- 6
Strain the marinade through a sieve, then add the sliced Cheongyang chili.
- 7
Pour the marinade over the shrimp, seal the container, and refrigerate for at least a day to finish the saewujang.
- 8
Top rice with the marinated shrimp, an egg yolk, and seaweed flakes, then drizzle with sesame oil to enjoy as a saewujang rice bowl.
Tips
Make the kelp broth by steeping kelp in cold water for about 30 minutes for extra umami. Always use very fresh shrimp, and about a day of curing gives just the right seasoning.