Salt-Grilled Dokdo Shrimp
Quick answer
Luxury Dokdo shrimp salt-grilled to preserve its naturally sweet and rich flavor.
- A bed of sea salt distributes heat evenly to preserve the sweet flavor of Salt-Grilled Dokdo Shrimp.
- Salt bed distributes heat evenly and retains moisture as it steams
Key ingredients
Core cooking flow
- 1 Rinse 10 dokdo shrimp gently under running water, sprinkle 1 tbsp rice wine...
- 2 Trim the long antennae to about 5cm with scissors, make a shallow cut along...
- 3 Line a pot or pan with foil or parchment paper, spread 1 tbsp coarse salt in...
Luxury Dokdo shrimp salt-grilled to preserve its naturally sweet and rich flavor.
What Makes This Special
- A bed of sea salt distributes heat evenly to preserve the sweet flavor of Salt-Grilled Dokdo Shrimp.
- Salt bed distributes heat evenly and retains moisture as it steams
- Only antennae trimmed; whole-body roast keeps liver umami intact
- Dokdo shrimp's delicate natural sweetness needs no seasoning to shine
Instructions
- 1
Rinse 10 dokdo shrimp gently under running water, sprinkle 1 tbsp rice wine over them, and let sit for 5 minutes to eliminate any fishy odor.
- 2
Trim the long antennae to about 5cm with scissors, make a shallow cut along the back to remove the vein, then pat dry with paper towels.
- 3
Line a pot or pan with foil or parchment paper, spread 1 tbsp coarse salt in an even 1cm layer, and preheat over medium heat for 3 minutes.
- 4
When the salt is fully heated, place the shrimp without overlapping, cover with a lid, and cook over medium-high for 3 to 4 minutes so they steam-cook inside the shell. The signal to flip is when the shell turns a vivid, even red.
- 5
Flip and cook 2 more minutes, then turn off the heat immediately once the entire shell is red and serve right away with a squeeze of half a lemon. Overcooking will cause the shrimp meat to shrink and lose its texture.
Tips
Nutrition (per serving)
Recipes to Cook Together
More Grilled →Serve with this
Refreshing Spicy Mulhoe Broth
A golden ratio recipe for a refreshing, spicy, and sweet-and-sour Mulhoe broth.
Jayeom Seasoned Bean Sprouts
Clean bean sprout salad highlighting the deep flavor of traditional Jayeom salt.
Handmade Scorched Rice
Crispy and savory handmade scorched rice that is easy to make at home.
Jeolla-style Green Onion Kimchi
Deep-flavored green onion kimchi with rich fish sauce and spicy seasoning.
Similar recipes
Korean Grilled Gizzard Shad
Jeoneo-gui is a grilled gizzard shad dish that captures the best of autumn, when this small fish is at peak fat content and flavor. The fish is scored on both sides with close, shallow cuts, rubbed with coarse salt, and left to rest for ten minutes before grilling. The resting time allows surface moisture to draw out, which reduces fishiness and creates the conditions for a properly crisp skin over a hot pan or grill. Gizzard shad has numerous fine, small bones that make the raw fish awkward to eat, but scoring densely and cooking over high heat softens the bones through heat, allowing the entire fish to be eaten without picking. A ginger soy dipping sauce - minced ginger, soy sauce, rice vinegar, and sliced cheongyang chili - accompanies the fish to cut through its notable oiliness, with the sharp ginger note neutralizing the fishy aroma. Autumn gizzard shad is so prized in Korea that the proverb says its grilling smell is enough to bring a daughter-in-law back home.
Korean Saeu Herb Sogeum Gui (Herb Salt Grilled Shrimp)
Saeu herb-sogeum-gui is Korean herb-salt grilled shrimp, where shell-on medium shrimp are deveined, tossed with olive oil, minced garlic, rosemary, thyme, and black pepper for ten minutes, then seared over high heat on a grill pan lined with a thin layer of coarse salt. Keeping the shells on prevents moisture loss during the intense heat, so the flesh stays moist while the shells themselves crisp into an edible, crunchy layer. Grilling on a salt bed distributes radiant heat evenly and draws surface moisture away from the shrimp, preventing the steaming effect that makes shellfish soggy. A finishing squeeze of lemon juice lifts the herb and garlic aromas while sharpening the shrimp's natural sweetness.
Korean Salt-Grilled Pork (Pork Belly and Neck BBQ)
Doejigogi-gui is Korea's salt-grilled pork, made by seasoning thick-cut pork belly or pork neck with nothing but coarse salt and grilling over charcoal or on a cast iron pan. Because no marinade masks the flavor, the quality of the pork itself determines the outcome, and thick-cut belly requires patient cooking over medium heat so the fat layers render fully before the exterior chars -- rushing over high flame leaves the fat chewy and greasy rather than crisp. Blotting excess rendered fat from the pan with paper towels during cooking keeps the meat grilling rather than deep-frying and preserves the smoky char that defines the dish. Garlic slices cooked on the same pan alongside the pork add a mellow roasted note. The classic accompaniments -- sesame oil and salt for dipping, fresh lettuce or perilla leaves for wrapping, a dab of doenjang, and a sliver of cheongyang chili -- create the complete Korean barbecue experience, where a bite of rich pork, crunchy greens, and pungent condiments come together in one mouthful.
Korean Salt-Grilled King Prawns
Daeha-sogeum-gui is a Korean salt-grilled king prawn preparation where whole shell-on prawns are placed directly on a bed of coarse sea salt and cooked over indirect heat. The salt draws out surface moisture while conducting steady, even heat beneath the shells, so the prawns essentially steam inside their own carapace and keep their flesh springy rather than contracted. Scoring the back with kitchen scissors and removing the intestinal tract before cooking eliminates any off-note from the gut, leaving only the clean, natural sweetness of the prawn. The precise moment to pull them from the heat is when the shells turn a solid bright orange, as any longer drives off the moisture that keeps the flesh tender. A squeeze of fresh lemon adds acidity that sharpens the natural umami without masking it, and the dish works well with no additional seasoning at all.
Korean Shrimp Mandu (Chunky Shrimp and Pork Dumplings)
Saeu-mandu are Korean dumplings filled with coarsely chopped shrimp, ground pork, garlic chives, and onion. The shrimp is intentionally left in chunky pieces so each bite delivers a distinct pop of texture alongside the pork. The filling is seasoned with sesame oil and garlic, keeping the flavor clean with a gentle seafood sweetness underneath. Steaming turns the wrappers translucent and lets the pink shrimp show through, while pan-frying gives a golden, crisp bottom that contrasts with the soft upper shell.
Korean Salt-Grilled Shrimp
Saeu-sogeum-gui is a Korean salt-bed grilled shrimp prepared by spreading coarse salt in a heavy pan, laying whole shell-on shrimp over it, and covering with a lid to cook. The thick layer of heated salt acts as an indirect heat source that traps moisture inside the shells, so the shrimp flesh steams from within and retains its natural sweetness. After four minutes covered, the shrimp are flipped for three more minutes, then finished with a light coat of melted butter that adds richness on top of the salt's seasoning. Black pepper, chopped parsley, and a wedge of lemon complete the dish, proving that minimal ingredients and a simple technique can concentrate shrimp flavor more effectively than elaborate sauces.