Ingredients with Measurements:
- 1 pound of fresh shrimp, peeled and deveined
- 1/2 cup of doenjang (Korean fermented soybean paste)
- 1/4 cup of fish sauce
- 1/4 cup of sugar
- 1/4 cup of rice vinegar
- 1/4 cup of water
- 2 tablespoons of minced garlic
- 2 tablespoons of minced ginger
- 1 tablespoon of red pepper flakes
- 1 tablespoon of salt
Special equipment needed:
- A large mixing bowl
- A glass jar with a tight-fitting lid
- A weight (such as a small plate or a clean rock)
Step-by-step instructions:
1. In a large mixing bowl, combine the doenjang, fish sauce, sugar, rice vinegar, water, garlic, ginger, red pepper flakes, and salt. Stir until well combined.
2. Add the peeled and deveined shrimp to the mixture and stir until the shrimp are well coated.
3. Transfer the shrimp and the mixture to a glass jar with a tight-fitting lid. Press the shrimp down with a weight so that they are completely submerged in the mixture.
4. Close the lid tightly and let the jar sit at room temperature for 2-3 days, or until the shrimp are fermented and slightly sour.
5. Once the shrimp are fermented, transfer them to a clean jar and refrigerate until ready to serve.
Time:
Preparation time: 15 minutes
Fermentation time: 2-3 days
Cooking time: None
5. Temperature:
Room temperature for fermentation, refrigerated for storage and serving.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 120
Fat: 1g
Carbohydrates: 12g
Protein: 16g
Substitutions for ingredients:
- Instead of fresh shrimp, you can use other types of seafood such as squid or mussels.
- Instead of rice vinegar, you can use apple cider vinegar or white vinegar.
- Instead of red pepper flakes, you can use gochugaru (Korean red pepper flakes) or cayenne pepper.
Variations:
- You can add sliced onions or scallions to the mixture for extra flavor.
- You can use different types of fermented pastes such as miso or gochujang (Korean fermented chili paste) instead of doenjang.
Tips and tricks:
- Make sure that the shrimp are completely submerged in the mixture to prevent spoilage.
- Use a weight to keep the shrimp down and prevent air bubbles from forming.
- Taste the shrimp after 2 days of fermentation to check if they are sour enough. If not, let them ferment for another day.
Storage instructions:
Store the fermented shrimp in a clean jar with a tight-fitting lid in the refrigerator for up to 2 weeks.
Reheating instructions:
This dish is meant to be served cold and does not need to be reheated.
Presentation ideas:
Serve the fermented shrimp in a small bowl or on a plate with a garnish of sliced scallions or cilantro.
Garnishes:
Sliced scallions, cilantro, or sesame seeds.
Pairings:
This dish pairs well with rice or other Korean side dishes such as kimchi or pickled vegetables.
Suggested side dishes:
Rice, kimchi, pickled vegetables, or steamed vegetables.
Troubleshooting advice:
- If the shrimp start to smell bad or develop mold, discard them immediately.
- If the shrimp are not sour enough after 3 days of fermentation, let them ferment for another day or two.
Food safety advice:
Make sure to use clean utensils and jars when making this dish to prevent contamination. Keep the shrimp submerged in the mixture at all times to prevent spoilage.
Food history:
Fermented shrimp is a traditional Korean dish that has been enjoyed for centuries. It is often served as a side dish or used as a condiment in other dishes.
Flavor profiles:
The fermented shrimp has a slightly sour and salty flavor with a hint of sweetness. The doenjang adds a rich umami flavor to the dish.
Serving suggestions:
Serve the fermented shrimp as a side dish or use it as a condiment in other dishes such as bibimbap or fried rice.
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Region: Korean