Chewy Homemade Top Shell Jang (Sauce)
How to Make Delicious Top Shell Jang with Fresh Top Shell: Perfect for a Side Dish!
Make a delicious top shell sauce using chewy and flavorful fresh top shells that you can store and enjoy for a long time. It’s an excellent side dish that will make you reach for more rice.
Main Ingredients
- 150g cooked top shell meat
- 100g garlic scapes
- 3 Cheongyang chili peppers
- 10g ginger
Sauce Ingredients
- 1/2 cup sugar (approx. 100ml)
- 1/2 cup soy sauce (approx. 100ml)
- 70ml water
- 30ml soju (or cooking wine)
- 1/2 cup vinegar (approx. 100ml)
- 1/2 cup sugar (approx. 100ml)
- 1/2 cup soy sauce (approx. 100ml)
- 70ml water
- 30ml soju (or cooking wine)
- 1/2 cup vinegar (approx. 100ml)
Cooking Instructions
Step 1
First, carefully extract the meat from the cooked top shells. Cut the meat into bite-sized pieces. It’s crucial to remove any part of the ‘poisonous’ salivary gland, which is usually located near the head, to ensure safety.
Step 2
To achieve a tender texture, slice the cooked top shell meat thinly by laying your knife flat. Think of it like thinly slicing sashimi. Avoid slicing them too thickly, as the sauce might not penetrate evenly.
Step 3
After preparation, the top shell meat should weigh approximately 150g. You can adjust other ingredient quantities based on this amount.
Step 4
Wash the garlic scapes thoroughly. Cut them into manageable lengths of about 4-5cm. Pieces that are too long can be difficult to eat.
Step 5
Slice the 3 Cheongyang chili peppers diagonally for an attractive presentation. After slicing, give them a quick rinse under running water to remove excess seeds, which can help moderate their spiciness.
Step 6
Peel the 10g of ginger and slice it thinly into rounds. The ginger’s aroma will add a wonderful depth to the top shell jang.
Step 7
Now, let’s make the delicious sauce! Since we’re not using a large amount of top shell, combine 1/2 cup sugar (approx. 100ml), 1/2 cup soy sauce (approx. 100ml), 70ml water, and 30ml soju (or Korean rice wine) in a pot. (The water and soju together make up about 100ml, or half a cup.) Bring this mixture to a boil, stirring until the sugar is completely dissolved.
Step 8
Once the sauce has boiled, stir in the final ingredient: 1/2 cup of vinegar (approx. 100ml). This addition will provide a pleasant tanginess, completing the flavorful top shell jang sauce.
Step 9
Your sweet and tangy sauce is now ready! It smells wonderful and is perfect for combining with the other ingredients.
Step 10
Pour the prepared sauce over the cooked top shell meat, sliced garlic scapes, Cheongyang chilies, and ginger slices. Ensure everything is well-coated.
Step 11
Since the top shells are already cooked and the garlic scapes and chilies are fresh ingredients that can be eaten raw, you can actually enjoy the top shell jang immediately after mixing. However, refrigerating it will allow the flavors to meld and deepen over time.
Step 12
And there you have it – your homemade, chewy, and delicious top shell jang! It’s a fantastic side dish for rice or even a great accompaniment to drinks. Enjoy making it!
