Shrimp Jeotgal
Ingredients
- 500 gShrimp (peeled and dried)
- 50 gGray sea salt (fine)
- 4 tbspgochugaru
- 3 pcGarlic (minced)
- 1 tspGinger powder
- 2 tbspfish sauce
- 1 tbspWhite sugar
- 2 pcSpring onion, sauté/poêlé sans matière grasse (finely sliced)
- 2 tbspKorean rice syrup
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for several weeks in an airtight jar in the refrigerator.
