How to make raw prawns marinated in soy sauce

Ingredients:

• Fresh Raw prawns – 0.5kg. It is possible to use defrosted prawns
• Soy Sauce – 200 ml – use Korean sauce jin-ganjang (진간장).
• Water – 300 ml.
• Corn syrup – 50 ml, this is Korean Mulyeot (물엿)
• Rice wine – 50 ml
• Garlic – 1 bulb
• Ginger – 2 inches
• Green onion – 2-3 sticks
• Onion – 1 bulb
• Apple – 1 small or half large
• 4-6 green and red chillies, like birds eye or finger chilli
• 2-3 mild dried dried peppers
• Small bunch of Kelp, or Dasima (다시마) – algae for umami taste
• Black peppercorn – 1 tbsp

Roughly chop all ingredients and mix with water, soy sauce, wine and syrup. Actually, the exact proportion of ingredients is not very crucial. Every component will add some tips to the final taste, but the overall picture can be very different for different chefs. The main idea it to keep the appropriate level of saltiness by mixing of right amount of soy sauce with water, and keep expected spiciness by adjusting of amount hot chillies. All other ingredients can vary in amount and proportions.

Bring everything to boil and simmer for 30 minutes. Avoid strong bubbling and evaporation. After half-hour simmering, remove from the heat and chill down to a room temperature and then refrigerate it. When the marinade is chilled down, filter it through any mesh. It is ready for raw prawns marinating.

While your marinade is preparing, it is a good time to prepare prawns. Of course, you can leave them as they are, but it will be much better to trim extra spiky bits from the shell, to make consumption easier and safer. Look at the picture, it is four simple steps, to trim prawn’s shell. It is very convenient to use scissors. Usually, it is convenient to follow the next steps:

1. Cut off the rostrum. The most spikes part of the prawn shell.
2. Cut off telson – top part of the prawn tail.
3. With the toothpick remove intestines through the gap between the segments on the back of the prawn.
4. Trim off legs and antennas.

That it really. This is not peeled prawn, but the final cleaning will be much easier and everything will looks much accurate.

Small plastic or glass container fill with layers of prawns with adding slices of garlic and hot chilli peppers. This chilli peppers will add a bit of crispy hot flavour to your prawns marinated in soy sauce jeotgal.

Fill in with brewed soy sauce marinade. Make sure that all prawns are covered by marinade. Leave in the fridge for marinating at least overnight, or preferable for 2-3 days. Up to a week.

Serving suggestions. As a part of a bunchan, Saeujang should be served with rice. Place few marinaded prawns on the place, add few spoons of marinade (it it extremely tasty liquid!), sprinkle your prawns with very thinly chopped hot chilli and green onion. Also you can serve few Gim (김) sheets. Then you can peel the prawn, take small sheet of gim, place rice on top and add peeled prawn.