Buzz
Korea is renowned for its unique and exquisite culinary tradition. When we talk about Korea, we immediately think of soy sauce-marinated dishes: soy sauce-marinated shrimp, octopus, or eggs. Let's get cooking with Mytour to learn how to make Korean-style soy sauce-marinated dishes right now!
1. Korean Soy Sauce-Marinated Shrimp
1.1. Ingredients
- Shrimp: 1kg
- Ginger: 1 piece
- Onion: half
- Apple: 10 pieces
- Shiitake mushrooms: 3 pieces
- Seaweed: 5 pieces
- Lime: 1 piece (can be replaced with lemon if unavailable)
- Garlic: 5 cloves
- Chili: as desired
- Soy sauce: 250ml
- Sugar: 3 tablespoons
- Mirin: 250ml
- Green onions: 2 stalks
- Water
1.2. Preparation Tools
Essential Kitchen Tools: stove, pot, knife, cutting board, bowl...
1.3. Instructions
Step 1: Prepare Fresh Shrimp
Choose fresh shrimp, preferably large and firm. Clean the shrimp thoroughly as this dish involves marinating raw shrimp, requiring strict hygiene.
Remove shrimp's whiskers, legs, and shells. Devein the back and then rinse thoroughly. Note: You can also wash shrimp with salt or alcohol, then rinse multiple times with water to reduce the fishy smell and odor of shrimp.
Step 2: Prepare Other Ingredients
Prepare soaked seaweed and shiitake mushrooms then wash them thoroughly. Clean and chop onions and scallions. Slice garlic and ginger. Also, slice the yellow lemon.
Step 3: Boil Soy Sauce
Bring soy sauce, water, sugar, mirin, soaked seaweed, onions, tofu, scallions, ginger to a boil for about 30 minutes. Then turn off the heat and let it cool down.
Step 4: Marinate Shrimp with Soy Sauce
Place the shrimp in a container, add sliced lemon, fresh chili, and garlic. Then pour the cooled soy sauce mixture over the shrimp. Make sure the shrimp is fully submerged in the soy sauce. Cover the container tightly and refrigerate for about 24 hours before serving.
1.4. Finished Product
The finished shrimp soaked in soy sauce is quite fragrant, with no fishy smell. The meat is tender and has a delightful soy aroma, while the shrimp itself is chewy and appealing. The sweet and mild sauce can be paired with rice.
2. Fresh Eel Soaked in Korean-style Soy Sauce
2.1. Ingredients
- Fresh eel: 4 pieces
- Water: 6 cups
- Soy sauce: 2 cups
- Seaweed and dried shiitake mushrooms soaked in broth + 1 handful of dried anchovies (can be replaced with dried fish, dried seaweed, dried eel fins commonly sold in Korean stores)
- Rice syrup: 1 cup
- Brown sugar: 1/3 cup
- Dried red dates: 4 - 5 pieces
- Fresh ginger: 1 small piece
- Onion: 1 medium-sized
- Fresh red apples: 1
- Fresh red chili peppers
2.2. Required Tools
Stove, pot, knife, cutting board, bowl ….
2.3. Step-by-step Instructions
Step 1: Clean the Eel
Fresh eel is the essence of this dish, so you should choose live fresh eels with plenty of mucus for the best flavor.
After removing the gills, peel off the eel's skin and detach the gut. Insert scissors along the backbone to remove the eel's 'heart.' Then, remove some of the eye coverings for cleanliness.
Trim the small tail ends of the eel, remove the lungs, and cut away the raised bones underneath the lungs. Doing this makes it easier to squeeze out the meat and avoids getting stuck by the broken bones. Use a brush to clean the dirt from the body, legs, and eel's edges for hygiene when eating.
Step 2: Boil the Soy Sauce
Bring the mixture of broth including filtered water, soy sauce, onions, apple, sugar, seaweed, dried fish, and prepared chili to a boil. Once boiling, reduce to medium heat and simmer for 45-60 minutes. Then, strain the broth and discard the ingredients.
Step 3: Soak the Eel in Soy Sauce
Place the eel in a container, add fresh chili, ginger slices, and pour the boiled soy sauce over the eel until fully submerged. Then, refrigerate for about 1 day before serving.
2.4. Finished Product
Soy Sauce Soaked Eel is a popular dish in Korea. After soaking for a day, the eel meat is firm, crisp, and not fishy. Enjoy this dish with hot rice, dried seaweed, and 'deliciously explosive' kimchi.
3. Soy Sauce Marinated Chicken Eggs
3.1. Ingredients
- Chicken eggs: 8-10 eggs
- Soy sauce: 200ml
- Mirin/white wine: 1 tablespoon
- Brown sugar/maple syrup: 2 tablespoons
- Scallions or onions/shallots/leeks
- Toasted white sesame seeds: 10 grams
- Fresh chili peppers: 2 - 3 (adjust to taste)
3.2. Preparation Tools
Stove, pot, knife, cutting board, bowl...
3.3. Instructions
Step 1: Boil the Eggs
To boil delicious eggs, start by bringing water to a boil, then simmer and cook the eggs for 8 minutes for a runny yolk. Once done, immerse the eggs in cold water for easy peeling.
Step 2: Boil Soy Sauce Mixture
Combine soy sauce, finely chopped onions, sliced shallots, fresh chili, white wine, and water in a saucepan. Bring to a boil and let simmer for about 30 minutes before allowing it to cool.
Step 3: Soak Eggs in Soy Sauce Mixture
After peeling the eggs, place them in a container and pour the boiled soy sauce mixture over them until fully submerged. Optionally, add finely chopped scallions and toasted sesame seeds, a dash of sesame oil for fragrance. Cover the container and refrigerate for about 6 hours. For enhanced flavor, soak the eggs for 12 - 24 hours.
3.4. Finished Product
The finished product of marinated eggs carries the fragrant aroma of soy sauce, with the tender texture of boiled chicken eggs. The sticky consistency of the sauce is alluring. The sweet and savory soy sauce can be drizzled over rice for a delightful meal.
Mytour has shared with you three recipes for Korean-style marinated soy sauce. Wishing you success in preparing them and don't forget to follow the delicious recipes with Mytour's cooking section!
