Steps to Prepare Speedy Thai-Korean Inspired Preserved Shrimp (Gejang Style Koong Chae Nam Pla)
Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Step-by-Step Guide to Make Speedy Thai-Korean Inspired Preserved Shrimp (Gejang Style Koong Chae Nam Pla). One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Thai-Korean Inspired Preserved Shrimp (Gejang Style Koong Chae Nam Pla), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Thai-Korean Inspired Preserved Shrimp (Gejang Style Koong Chae Nam Pla) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we have to 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 that.
I don't expect this will be the most popular concoction I'll ever share here. It is admittedly slightly hardcore and challenging stuff.
But it's the kind of stuff I grew up eating and loving as a little girl when they used to call me halmohni (Korean for grandmother) for my somewhat precocious inclination toward foods considered to be acquired tastes.
It was inspired by the koong chae nam pla we had at our dinner at Lers Ros in San Francisco, which was a similar Thai dish of seasoned fish sauce brined raw shrimp with things like garlic, lemongrass, chilies, and fresh mint.
When I took my first bite, it immediately reminded me of a Korean side dish called gejang, which is a similar soy sauce brined preparation, only made with raw blue crabs, eaten with steamed rice.
I left the heads on the shrimp because the stuff inside is similar to crab tomalley, and that stuff is the most prized element of Korean gejang.
You can use whatever combination of sliced fresh hot chilies you like. I just happened to have this particular combo on hand.
Ingredients and spices that need to be Make ready to make Thai-Korean Inspired Preserved Shrimp (Gejang Style Koong Chae Nam Pla):
- 3/4 pounds raw head-on shrimp, body peeled and deveined, front legs trimmed off
- 1 jalapeño, thinly sliced
- 1 habanero, thinly sliced
- 2 cloves garlic, thinly sliced
- 2 chiles de arbol, thinly sliced
- about 1.5" knob of ginger, peeled and finely julienned
- 1 teaspoon crushed chili flakes
- optional: 2 dried Kaffir lime leaves, finely julienned
- the zest and juice of 1 Kaffir lime (or a regular lime if that's what you've got)
- 1/4 cup + 1 Tablespoon fish sauce
- 1 Tablespoon soy sauce
- 2 Tablespoons water
- 2 Tablespoons sugar
Instructions 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!
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