Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, thai-korean inspired preserved shrimp (gejang style koong chae nam pla). It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
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Thai-Korean Inspired Preserved Shrimp (Gejang Style Koong Chae Nam Pla) is one of the most well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Thai-Korean Inspired Preserved Shrimp (Gejang Style Koong Chae Nam Pla) is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can cook thai-korean inspired preserved shrimp (gejang style koong chae nam pla) using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Thai-Korean Inspired Preserved Shrimp (Gejang Style Koong Chae Nam Pla):
- Take raw head-on shrimp, body peeled and deveined, front legs trimmed off
- Take jalapeño, thinly sliced
- Get habanero, thinly sliced
- Prepare garlic, thinly sliced
- Make ready chiles de arbol, thinly sliced
- Prepare about 1.5" knob of ginger, peeled and finely julienned
- Prepare crushed chili flakes
- Prepare optional: 2 dried Kaffir lime leaves, finely julienned
- Get the zest and juice of 1 Kaffir lime (or a regular lime if that's what you've got)
- Make ready + 1 Tablespoon fish sauce
- Make ready soy sauce
- Prepare water
- Take sugar
Tom Yum Goong Soup (Thai Hot and Sour Shrimp Soup) Recipe : A light, and tasty Thai style hot and sour soup with plump and juicy. Asian chives, ground black pepper, hot pepper flakes, mandu skins, potato starch, salt, sesame oil, shrimp, soft tofu, soy sauce, toasted sesame seeds, vinegar. This easy recipe—our spin on Korean tteokbokki—combines tender shrimp, bok choy, and deliciously chewy rice cakes in our own spicy, savory sauce. Cover and heat to boiling on high.
Steps to make Thai-Korean Inspired Preserved Shrimp (Gejang Style Koong Chae Nam Pla):
- In a medium bowl, combine fish sauce, soy sauce, water, sugar, and lime zest and juice, and stir until all sugar is dissolved.
- Put shrimp and rest of ingredients in a tight lidded container or mason jar, and pour brine over all of it.
- Using a spoon, press down on the top to submerge ingredients on top in the brine.
- In 6 hours or so, redistribute the ingredients so the stuff on the top is now on the bottom. (So everything gets evenly brined and preserved.)
- Refrigerate a minimum of 24 hours before enjoying with steamed rice. Keep refrigerated between consumption.
- Enjoy!
This easy recipe—our spin on Korean tteokbokki—combines tender shrimp, bok choy, and deliciously chewy rice cakes in our own spicy, savory sauce. Cover and heat to boiling on high. Wash and dry the bok choy; cut off and discard the root end, then thinly slice. Pat the shrimp dry with paper towels. Gejang(게장) or gejeot(게젓) is a variety of jeotgal, salted fermented seafood in Korean cuisine, which is made by marinating fresh raw crabs either in ganjang (soy sauce) or in a sauce based on chili pepper powder.
So that’s going to wrap it up for this special food thai-korean inspired preserved shrimp (gejang style koong chae nam pla) recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
