Korean Live Shrimp Sashimi
Quick answer
- Total time
- 15 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 2
About this dish
Live shrimp sold for sashimi are peeled, fanned out on a chilled plate, and served with chojang the moment they are cleaned.
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The heads are not thrown away: they go straight into the fridge and are cooked through the same day for broth.
Ingredients
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Instructions
- 1
Keep 10 live sashimi-grade shrimp cold.
Wash and dry both the preparation plate and a separate container for the heads before starting.
- 2
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.
- 3
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.
- 4
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.
- 5
Pat the cleaned shrimp dry and overlap them naturally on a chilled plate.
Serve with 2 tbsp chojang and eat immediately after preparation.