📝 About This Recipe
A quintessential Korean seaside delicacy, Saeu-gui features succulent jumbo shrimp steamed and grilled atop a thick bed of coarse sea salt. This traditional cooking method, often enjoyed during the autumn harvest, uses the salt to regulate heat and draw out the natural sweetness of the shrimp while infusing them with a subtle, briny depth. The result is a tender, smoky, and perfectly seasoned crustacean that captures the pure essence of the ocean.
🥗 Ingredients
Main Ingredients
- 20-24 pieces Jumbo Shrimp or Prawns (head-on and shell-on for maximum flavor)
- 2-3 cups Coarse Korean Sea Salt (Cheonilyeom) (enough to cover the bottom of the pan 1/2 inch thick)
- 2 tablespoons Rice Wine (Cheongju) (for cleaning and deodorizing)
Chogochujang Dipping Sauce
- 2 tablespoons Gochujang (Korean chili paste)
- 1 tablespoon Rice Vinegar
- 1 tablespoon Honey or Sugar
- 1 teaspoon Toasted Sesame Seeds (slightly crushed)
- 1 clove Garlic (grated or finely minced)
Optional Aromatics & Garnish
- 1 Lemon (cut into wedges)
- 1 stalk Green Onion (thinly sliced for garnish)
- 1 inch Ginger (thinly sliced into rounds)
👨🍳 Instructions
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1
Begin by cleaning the shrimp. Rinse them thoroughly under cold running water. Using a toothpick, gently remove the dark vein by inserting it between the second and third shell segments and pulling upward.
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2
Trim the sharp 'rostrum' (the spike on the head) and the long antennae using kitchen shears to make them easier and safer to handle after cooking.
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3
Pat the shrimp completely dry with paper towels. Place them in a bowl and lightly toss with 2 tablespoons of rice wine to remove any fishy odor. Let them sit for 5 minutes, then pat dry again.
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4
Prepare the dipping sauce by whisking together the gochujang, rice vinegar, honey, minced garlic, and toasted sesame seeds in a small bowl. Set aside to let the flavors marry.
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5
Line a large, heavy-bottomed skillet or a cast-iron pan with a layer of heavy-duty aluminum foil. This prevents the salt from damaging your pan and makes cleanup easy.
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6
Pour the coarse sea salt onto the foil-lined pan, spreading it evenly until it is about 1/2 inch (1.25 cm) deep.
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7
Place the pan over medium-high heat. Cover the pan and heat the salt for about 3-5 minutes until you hear a slight crackling sound and the salt is very hot.
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8
Arrange the shrimp in a single layer or a beautiful circular pattern on top of the hot salt. If using ginger slices, scatter them among the shrimp for a subtle aroma.
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9
Cover the pan with a tight-fitting lid. This traps the steam and ensures the shrimp cook through while staying juicy.
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10
Cook for 5-7 minutes. The shrimp shells will turn a vibrant, opaque orange-pink. Avoid overcooking, as the residual heat from the salt will continue to cook them.
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11
Carefully remove the lid and flip the shrimp over using tongs. Cook for another 2-3 minutes uncovered to allow any excess moisture to evaporate and slightly crisp the shells.
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12
Turn off the heat. Transfer the shrimp to a serving platter, leaving the salt in the pan. Garnish with sliced green onions and serve immediately while steaming hot.
💡 Chef's Tips
Always use coarse sea salt; fine table salt will stick to the shrimp and make them inedibly salty. Ensure the shrimp are very dry before placing them on the salt to prevent the salt from dissolving and clinging to the shells. Keep the shells on during cooking to protect the delicate meat from the direct heat of the salt bed. If you don't have a lid for your pan, use a large piece of foil to tightly seal the top to retain the steam. Save the shrimp heads! They contain the most flavor; you can deep-fry them separately for a crunchy snack.
🍽️ Serving Suggestions
Serve with a side of chilled radish water kimchi (Dongchimi) to cleanse the palate. Pair with a crisp Korean Lager or a glass of chilled Soju for an authentic experience. Provide a small bowl of lemon water or wet napkins, as this is a hands-on dish meant to be peeled at the table. Serve alongside steamed white rice and a few simple vegetable side dishes (Banchan). A side of toasted seaweed (Gim) is perfect for wrapping pieces of the succulent shrimp meat.