📝 About This Recipe
A staple of traditional Korean pantries, these salt-cured shrimp are a concentrated burst of oceanic sweetness and savory umami. By parboiling fresh shrimp in a specialized ginger-infused brine before a slow drying process, you unlock a depth of flavor that store-bought versions simply cannot match. This method preserves the shrimp's natural essence, making them a versatile powerhouse for stocks, side dishes, and snacks.
🥗 Ingredients
The Shrimp
- 3 lbs Small to medium fresh shrimp (shell-on, head-on for maximum flavor)
The Curing Brine
- 8 cups Water
- 1/2 cup Coarse Korean sea salt (Cheonilyeom) (high quality mineral salt is best)
- 1/4 cup Rice wine (Cheongju or Mirin) (to remove fishy odors)
- 1 inch knob Fresh ginger (thinly sliced)
- 4 pieces Garlic cloves (smashed)
- 1 teaspoon Whole black peppercorns
Equipment
- 1 Dehydrator or Mesh Drying Racks
- 2 Airtight glass jars (for storage)
👨🍳 Instructions
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1
Thoroughly rinse the fresh shrimp under cold running water. Remove any visible debris or seaweed, but keep the shells and heads intact to preserve the internal juices during the curing process.
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2
In a large stockpot, combine the 8 cups of water, sea salt, rice wine, ginger slices, smashed garlic, and peppercorns.
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3
Bring the brine to a rolling boil over high heat. Let it boil for 5 minutes to allow the aromatics to infuse the water and the salt to fully dissolve.
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4
Working in batches to maintain the water temperature, add the shrimp to the boiling brine. Blanch for exactly 2-3 minutes until the shrimp turn bright pink and curl slightly.
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5
Use a spider strainer or slotted spoon to remove the shrimp immediately. Do not rinse them with fresh water, as the salt on the surface is essential for preservation.
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6
Spread the blanched shrimp out in a single layer on a clean kitchen towel or paper towels. Pat them very dry to remove as much surface moisture as possible.
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7
Arrange the shrimp on dehydrator trays or mesh drying racks. Ensure they are not touching or overlapping to allow for maximum airflow.
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8
If using a dehydrator, set the temperature to 135°F (57°C). If sun-drying, place the racks in a sunny, breezy spot protected from insects by a fine mesh cover.
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9
Dry the shrimp for 12-24 hours in a dehydrator, or 2-3 days in the sun. Flip the shrimp halfway through the drying time to ensure even dehydration.
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10
Test for doneness: The shrimp should be hard and brittle. When bent, they should snap rather than flex. The centers should be completely dry and not spongy.
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11
Allow the dried shrimp to cool completely to room temperature on the racks before packaging. This prevents condensation which can lead to mold.
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12
Optional: Once dried, you can gently rub the shrimp together to break off the thin legs and antennae for a cleaner finished product.
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13
Transfer the dried shrimp to airtight glass jars. Store in the refrigerator for up to 3 months or in the freezer for up to a year.
💡 Chef's Tips
Always use the freshest shrimp available; if they smell strongly before cooking, they aren't suitable for drying. Do not skip the rice wine or ginger as they neutralize the 'fishy' scent and add a subtle aromatic complexity. If sun-drying, bring the racks indoors at night to prevent morning dew from re-hydrating the shrimp. For a spicy kick, add two split dried red chili peppers to the boiling brine. If you prefer shell-less dried shrimp, peel them after they have cooled from the boiling stage but before placing them on the drying racks.
🍽️ Serving Suggestions
Grind a handful into a coarse powder to use as a natural 'MSG' for seasoning soups and stir-fries. Rehydrate in a little warm water for 10 minutes and toss into a spicy garlic and soy sauce stir-fry (Saewu-bokkeum). Add a few whole dried shrimp to your dashi or kelp stock for a richer, more complex seafood base. Serve as a traditional Korean bar snack (Anju) alongside toasted nuts and a cold lager. Finely chop and mix into a savory pancake (Pajeon) batter for pops of salty flavor.