Korean Seasoned Salted Shrimp
Quick answer
Saeujeot-muchim seasons 70 grams of salted shrimp with chili flakes, minced garlic, chopped green onion, a pinch of sugar, and sesame oil to create an intensely savory co...
What makes this special
- Saeujeot-muchim seasons salted shrimp with chili flakes and garlic for a savory condiment.
- Salted shrimp is already briny; no extra salt needed
- Large shrimp snipped with scissors for even bite throughout
Key ingredients
Core cooking flow
- 1 Place 70 grams of salted shrimp in a bowl.
- 2 Add 1 teaspoon of Korean chili flakes first and mix for about 30 seconds, un...
- 3 Add 1/2 teaspoon minced garlic and 10 grams chopped green onion.
Saeujeot-muchim seasons 70 grams of salted shrimp with chili flakes, minced garlic, chopped green onion, a pinch of sugar, and sesame oil to create an intensely savory condiment-style banchan. The shrimp are already heavily salted during fermentation, so no additional salt is needed - the sugar merely rounds off the sharp edges of the brininess. Larger shrimp pieces are snipped with scissors to ensure an even texture in every spoonful. A small amount placed on a bowl of steamed rice spreads a deep wave of umami across the palate, far disproportionate to the quantity used. It also pairs well with warm steamed tofu, where the bland creaminess of the tofu absorbs and softens the concentrated saltiness of the shrimp.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Place 70 grams of salted shrimp in a bowl.
If there is excess brine, press lightly with a spoon so the mixture is not watery, then snip any large shrimp pieces into about 1 cm lengths.
- 2Season
Add 1 teaspoon of Korean chili flakes first and mix for about 30 seconds, until the red color spreads evenly.
Break up any clumps with the back of a spoon so the seasoning does not hit in patches.
- 3Season
Add 1/2 teaspoon minced garlic and 10 grams chopped green onion.
Fold from the bottom upward instead of crushing hard, so the green onion stays fresh and the garlic spreads through the salty shrimp.
- 4Season
Add 1/4 teaspoon sugar to soften the sharp saltiness, then let the mixture stand for about 1 minute.
Taste only to check balance, and do not add extra salt because the shrimp is already salty.
- 5Prep
Drizzle 1/2 teaspoon sesame oil around the edge of the bowl and fold gently for about 20 seconds.
When the surface looks lightly glossy, stop mixing so the oil aroma stays clean instead of heavy.
- 6Finish
Finish with 1/2 tablespoon sesame seeds and transfer to a small serving dish.
Use only a little over steamed rice, or spoon a small amount onto warm tofu so the tofu softens the concentrated saltiness.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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