Savory Marinated Prawns (Ganjang Saewoo Jang)
Homemade Marinated Prawns Recipe: Easy Ganjang Saewoo Jang (Shrimp Soy Sauce Marinade)
This marinated prawn dish is an absolute lifesaver when your appetite is low! I loved it so much last year that I’m making it again this winter. With fresh prawns, you can enjoy a restaurant-quality taste at home with just a few simple ingredients. Besides a bit of prawn preparation, this recipe is surprisingly easy and anyone can succeed.
Main Ingredients- 500g Frozen Prawns (shrimp)
- 5-6 cloves Garlic
- 2 Dried or Fresh Chilies (or 1-2 Cheongyang chilies)
Marinade Base- 200ml Soy Sauce (brewing soy sauce or regular soy sauce)
- 300ml Water
- 2 Tbsp Sugar
- 1 Tbsp Mirin or Rice Wine
- 200ml Soy Sauce (brewing soy sauce or regular soy sauce)
- 300ml Water
- 2 Tbsp Sugar
- 1 Tbsp Mirin or Rice Wine
Cooking Instructions
Step 1
The key to delicious marinated prawns is a flavorful soy sauce base. Think of it as making a ‘flavorful soy sauce’ (mat-ganjang) to achieve a deep and rich taste. We’ll be simmering the ingredients to infuse the sauce.
Step 2
In a pot, combine 200ml soy sauce, 300ml water, 2 Tbsp sugar, and 1 Tbsp mirin. Stir well. Adding whole garlic cloves and chilies while simmering allows their flavors to meld beautifully into the soy sauce, enhancing its taste. (Tip: Using ‘yangjo ganjang’ results in a clearer color and savory notes, while ‘jin ganjang’ provides a richer flavor.)
Step 3
Slice the garlic cloves thinly (about 0.5cm thick) to allow their flavor to infuse well. Remove the stems from the chilies and slice them diagonally. Using Cheongyang chilies will add a pleasant spiciness that cuts through richness.
Step 4
Add the prepared sliced garlic and chilies to the simmering soy sauce base.
Step 5
Bring the soy sauce base to a boil over medium heat, then reduce to low heat and simmer for about 5 more minutes. Avoid simmering for too long, as the sauce can become overly salty if it reduces too much. The goal is to gently extract the flavors from the ingredients. Crucially, let the sauce cool completely before using. (Tip: The sauce should taste slightly salty on its own, as the vegetables will release moisture and balance the flavor later.)
Step 6
While the soy sauce is cooling, prepare the vegetables to accompany the marinated prawns. Slice the onion thinly. Slice the Cheongyang and red chilies diagonally according to your preference for spice and color.
Step 7
Rinse the thawed prawns thoroughly under cold running water. Using frozen prawns is recommended because the freezing process effectively kills any potential parasites, ensuring safety. If using fresh raw prawns, it’s safer to cook them first.
Step 8
When preparing the prawns, use scissors to trim off the sharp spiky heads. This prevents accidental pricks or cuts when eating.
Step 9
You can also snip off the thin membrane at the tail end (the ‘swimmeret’) for a cleaner eating experience.
Step 10
To help the marinade penetrate the prawns effectively, it’s best to peel off the shell, leaving only the first segment and the tail segment intact. Leaving the tail on provides a convenient handle for eating.
Step 11
Place the prepared prawns into a sterilized airtight container or glass jar. (Tip: You might want to set aside a few prawns for other dishes like doenjang jjigae.)
Step 12
Layer the thinly sliced onions evenly over the prawns. The natural sweetness from the onions will infuse into the soy sauce, creating an even more delicious marinade.
Step 13
Since the onions will release moisture, you don’t need to fill the container to the brim with soy sauce. Pour just enough to cover the prawns.
Step 14
Tuck the sliced Cheongyang and red chilies between the prawns and onions. Scattering some on top adds visual appeal and extra flavor.
Step 15
When pouring the soy sauce, leave a little space at the top. Filling it completely can cause it to overflow once the onion moisture is released. (Tip: If you’ve prepared a generous amount of soy sauce, be mindful of the fill level to avoid overflow.)
Step 16
Seal the container and refrigerate. The flavor is best after 3 days to a week of marinating. Gently shake the container occasionally to ensure even marination. Avoid over-marinating, as the prawns can become mushy. Enjoy your delicious homemade Ganjang Saewoo Jang!
