Ingredients with Measurements:
- 2 cups of jogi-jeot (Korean salted and fermented baby shrimp)
- 1/2 cup of rice vinegar
- 1/4 cup of sugar
- 1 tablespoon of soy sauce
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1/4 cup of sliced scallions
- 1/4 cup of sliced red bell pepper
Special equipment needed:
- Mixing bowl
- Whisk
- Airtight container
Step-by-step instructions:
1. In a mixing bowl, whisk together rice vinegar, sugar, soy sauce, gochugaru, garlic, and ginger until the sugar has dissolved.
2. Add jogi-jeot, scallions, and red bell pepper to the mixing bowl and mix well.
3. Transfer the mixture to an airtight container and refrigerate for at least 2 hours before serving.
- Time:
Preparation time: 10 minutes
- Refrigeration time: 2 hours
Temperature:
- Refrigerate at 40°F or below.
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 90
- Total fat: 1g
- Cholesterol: 50mg
- Sodium: 780mg
- Total carbohydrates: 12g
- Dietary fiber: 0g
- Sugars: 10g
- Protein: 9g
Substitutions for ingredients:
- Rice vinegar: apple cider vinegar or white wine vinegar
- Sugar: honey or maple syrup
- Soy sauce: tamari or coconut aminos
- Gochugaru: cayenne pepper or paprika
- Red bell pepper: green bell pepper or jalapeño pepper
Variations:
- Add sliced cucumber or carrot for extra crunch.
- Use lime juice instead of rice vinegar for a different flavor profile.
- Add a tablespoon of sesame oil for a nutty flavor.
Tips and tricks:
- Make sure to mix the ingredients well to ensure that the jogi-jeot is evenly coated.
- Adjust the amount of gochugaru to your desired level of spiciness.
- Serve with steamed rice or as a side dish for grilled meats.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- This dish is meant to be served cold and does not need to be reheated.
Presentation ideas:
- Serve in a small bowl or ramekin as a side dish.
- Garnish with sliced scallions or sesame seeds.
Pairings:
- Serve with steamed rice or as a side dish for grilled meats.
Suggested side dishes:
- Kimchi
- Steamed vegetables
- Pickled radish
Troubleshooting advice:
- If the dish is too sour, add a little more sugar to balance the flavors.
- If the dish is too spicy, reduce the amount of gochugaru.
Food safety advice:
- Make sure to use clean utensils and airtight containers to prevent contamination.
- Keep the dish refrigerated at all times.
Food history:
- Jogi-jeot is a traditional Korean ingredient made by salting and fermenting baby shrimp.
Flavor profiles:
- Sweet, sour, and spicy.
Serving suggestions:
- Serve as a side dish or condiment for Korean meals.
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Region: Korean