Saeu-jang

About the dish

There was a time when winter meant the smell of fermenting meju blocks drifting from every house, and no sooner was the soy sauce set than the aroma of simmering jang blanketed the whole neighborhood. That legacy — the taste of the food is the taste of the jang, a mother's touch — lives on in saeu-jang, raw shrimp cured in seasoned soy sauce.

Key ingredient

Shrimp (saeu) — a stamina food said to build energy and support the kidneys; its glycine calms the brain, so shrimp in the evening can help you sleep soundly. In season in September, mainly from the West Sea.

Ingredients

Main: fresh raw shrimp, Cheongyang chili, garlic, scallion, lemon · Seasoning: soy sauce, cooking wine, sugar, ginger

Simple recipe

1. Clean the raw shrimp and place in a container.
2. Boil the soy sauce with rice wine and aromatics, then cool.
3. Pour the brine over the shrimp.
4. Refrigerate at least a day to cure.
5. Serve the soy-cured shrimp with rice.

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A Glass · Traditional pairing