Delectable Soy-Marinated Shrimp (Ganjang Saeu-jang): Your New Favorite Rice Topping!
Homemade Soy-Marinated Shrimp (Ganjang Saeu-jang)
Get ready for a flavor explosion that will make you reach for extra rice! This recipe for Ganjang Saeu-jang, or soy-marinated shrimp, is incredibly delicious and surprisingly easy to make at home. The perfect balance of savory, sweet, and slightly tangy flavors makes this a true ‘rice thief.’ Enjoy this gourmet side dish that’s perfect for any occasion!
Shrimp Preparation- 500g fresh raw shrimp, peeled and deveined (tails can be left on for presentation)
- 1/2 cup soju or cooking wine (for removing shrimpiness)
- Lemon peels (optional, for added aroma)
Marinade Ingredients- 1/2 medium onion, roughly chopped
- 2 pieces of leek roots (or white parts of green onion)
- 2 dried red chilies
- 1 green chili, deseeded and sliced
- 1 red chili, deseeded and sliced
- 3 slices of lemon
- 1/2 piece of ginger, thinly sliced
- 8 cloves garlic (5 whole, 3 thinly sliced)
- 10 whole black peppercorns
- 3 bay leaves
- 2 dried jujubes (dates)
- 1/2 medium onion, roughly chopped
- 2 pieces of leek roots (or white parts of green onion)
- 2 dried red chilies
- 1 green chili, deseeded and sliced
- 1 red chili, deseeded and sliced
- 3 slices of lemon
- 1/2 piece of ginger, thinly sliced
- 8 cloves garlic (5 whole, 3 thinly sliced)
- 10 whole black peppercorns
- 3 bay leaves
- 2 dried jujubes (dates)
Cooking Instructions
Step 1
Begin by rinsing the fresh shrimp thoroughly. Place the shrimp in a bowl and add the soju (or cooking wine) along with optional lemon peels. Let it marinate for about 30 minutes. This step is crucial for eliminating any unwanted ‘shrimpiness’ and ensuring a clean, fresh flavor.
Step 2
While the shrimp is marinating, prepare the flavorful soy base. In a pot, combine the soy sauce, water, mirin, rice syrup, and sugar. Add the chopped onion, leek roots, dried red chilies, sliced green and red chilies, lemon slices, whole black peppercorns, bay leaves, and dried jujubes. For the garlic and ginger, add 5 whole garlic cloves and slice the remaining 3 cloves along with the ginger. Bring this mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for 5-10 minutes, allowing the flavors to meld beautifully.
Step 3
During the simmering time, prepare the shrimp. Carefully remove the sharp pointy bits from the shrimp heads (if present) and trim the tail if desired. The most important part is to devein the shrimp: use a toothpick to gently remove the dark digestive tract from the back of the shrimp (usually between the second and third segments). Rinse the shrimp again briefly and pat them completely dry with paper towels. Next, sterilize a clean glass container by rinsing it with boiling water. Carefully arrange the dried shrimp snugly in the sterilized container. Avoid overpacking the container; leave a little space.
Step 4
Now for the final, crucial step! Ensure the soy marinade from step 1 has cooled down completely to room temperature (this is very important to prevent the shrimp from cooking). Pour the cooled marinade over the shrimp in the glass container, making sure all the shrimp are fully submerged. Seal the container tightly and refrigerate. Your Ganjang Saeu-jang will be ready to enjoy after at least 3 days. The longer it marinates, the deeper and richer the flavor will become. To serve, simply take out the shrimp and enjoy them with rice, or use the flavorful leftover marinade to dress your rice for an extra treat!
