Shrimp Jeotgal

An explosion of marine umami where salt transforms the shrimp flesh into a melting texture. The vibrant red chili signals a power balanced by fermentation.

• Prep time: 20 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 248
• Protein: 27 g
• Carbs: 22 g
• Fat: 3 g

Ingredients

• 500 g Shrimp ( peeled and dried )
• 50 g Gray sea salt ( fine )
• 4 tbsp gochugaru
• 3 piece Garlic ( minced )
• 1 tsp Ginger powder
• 2 tbsp fish sauce
• 1 tbsp White sugar
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 2 tbsp Korean rice syrup

Instructions

1. Shrimp preparation

   Rinse the shrimp in cold water. Pat them dry thoroughly with a clean cloth; they must be perfectly dry to prevent any bad fermentation.

2. Salting

   In a bowl, mix the shrimp with the grey sea salt. The flesh should begin to firm up under the action of the salt.

3. Seasoning

   Add the minced garlic, gochugaru, ginger, fish sauce, white sugar, rice syrup, and finely sliced green onions. Mix until the red paste uniformly coats each shrimp.

4. Maturation

   Pack the mixture into a clean glass jar. Seal tightly and keep in a cool place. The flavors will meld and the sauce will become glossy thanks to the rice syrup.

Chef's tips

• The secret is drying: a wet shrimp will result in a soft and bland outcome.
• Let it mature for at least 24 hours in the fridge before tasting; the salt must penetrate to the core.

Storage

Keeps for several weeks in an airtight jar in the refrigerator.