Korean Live Shrimp Sashimi
Quick answer
- Total time
- 15 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 2
About this dish
Korean live shrimp sashimi uses live sashimi-grade shrimp served immediately after the heads, shells, and fine digestive tracts are removed.
Read more
The cleaned flesh stays translucent and tastes distinctly sweet, with a firm snap rather than the texture of cooked shrimp. Separate each head, peel the body, then pull out any dark tract visible along the inner or belly side. Pat the flesh dry instead of soaking it, and arrange it on a chilled plate. Chojang is the default dip here; wasabi soy sauce can replace it. Use shrimp sold specifically for raw consumption, keep them cold, and serve them as soon as preparation is complete.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Finish
Keep 10 live sashimi-grade shrimp cold.
Wash and dry both the preparation plate and a separate container for the heads before starting.
- 2Heat
Separate each head where it meets the body.
Place the heads in the separate container and refrigerate them immediately; they can be fully cooked for broth later the same day.
- 3Step
Peel from the leg side of each body and remove the tail shell as well.
Work along the segments slowly so the flesh stays intact.
- 4Step
Check the inner and belly side for a fine dark tract.
Pull it out in one motion; if it breaks, open the flesh only slightly and remove the remaining piece.
- 5Finish
Pat the cleaned shrimp dry and overlap them naturally on a chilled plate.
Serve with 2 tbsp chojang and eat immediately after preparation.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Translucent raw shrimp with heads and shells removed
- Finish cue
- Pat the cleaned shrimp dry and overlap them naturally on a chilled plate.
- Avoid this
- Pregnant people, young children, older adults, and anyone with reduced immunity should avoid raw seafood.
- Storage and reheating
- Place the heads in the separate container and refrigerate them immediately; they can be fully cooked for broth later the same day.
How Substitutions Change the Result
The taste, texture, nutrition, or cooking adjustment to expect when swapping an ingredient.
- For wasabi soy sauce, replace the chojang with 1 tbsp soy sauce mixed with a small amount of wasabi.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
15min, 2 ingredients
Category median
17min, 7 ingredients
Based on 109 recipes