"Daeha", which means "large shrimp" in Korean, is one of the most favorite cuisines of South Koreans in the autumn season. Daeha is sometimes eaten raw, grilled, or fried. But the salt-steamed cooking method is widely used in cooking Daeha.
Although the large shrimps are cooked on the bed of salt, it is not salty as it seems. The salt bed on a pan provides mild salty seasoning while it captures the rich flavor of Daeha. No water is needed in the salt-steamed cooking method as moisture in Daeha is all you need for cooking.
Daeha is normally served with "Chogochujang Sauce". South Koreans enjoy the Korean cocktail sauce with seafood.
- 1KG of shrimp
- 2 Cloves of garlic
- A Scoop of sea salt
- A Teaspoon of wasabi paste
- 2 Tablespoons of sugar
- 2 Tablespoons of Gochujang
- 2 Tablespoons of vinegar
- 2 Tablespoons of soy sauce
- Remove intestine from the shrimp by using a toothpick
- Cut off tips and spike of the heads of the shrimps
- Cut off tail tips and legs
- It's easy if a pair of scissors is used
- Prepare Chogochujang Sauce by mixing two tablespoons of Gochujang (Korean spicy bean paste) ,two tablespoons of vinegar, and two cloves of freshly ground garlic
- Pour sea salt into a pan, spread the salt to cover the pan's base
- Heat pan on high heat for one minute
- Place shrimps on the pan, close lid
- When shrimps turn pink, remove from heat
- Serve hot with Chogochujang Sauce and soy sauce with wasabi paste
Aju News Park Sae-jin = firstname.lastname@example.org
Food stylized by Jeong Goo-jeong
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