Kim Dae-seok's Toha Jeotgal

• freshwater shrimp 500g
• sea salt 85g (about half a cup)
• dried chili peppers 3 pieces
• green chili peppers 5 pieces
• ginger 1 piece
• garlic 10 cloves
• glutinous rice 120g
• brown sugar 1 tablespoon
• squid sauce 3 tablespoons
• malt syrup rice syrup 2 tablespoons
• red pepper powder 1 cup (85g)
• sesame oil a small amount
• toasted sesame seeds a small amount

Recipe 🍳

Cooking tips 💡

• Do not add soju when fermenting shrimp, as it prevents proper fermentation; only use salt to achieve a clean, earth-free flavor.
• Adding glutinous rice during blending helps balance the seasoning, aids fermentation, and enhances the texture and savory depth.
• Chop chili peppers finely before blending to ensure they blend smoothly without chunks and maintain consistent flavor.

Recommended for 🙋

• ⭐Those who want to make a traditional fermented side dish that will definitely restore lost appetite.
• ⭐People who prefer a savory, umami-rich jeotgal highlighting the deep flavor of freshwater shrimp.
• ⭐Anyone seeking a foolproof, authentic toha-jjeot experience with precise measurements and no failures.