Kim Jin-soon's Soy-Marinated Shrimp

Cooking tips 💡

• The soy sauce must be cooled completely before pouring, otherwise the shrimp will cook and lose their springy texture.
• Adding soju removes any fishy smell and extends the storage period.
• If not eating immediately and freezing instead, after 2 days of maturation, separate only the liquid, bring it to a boil, cool it, then add the shrimp and solids before freezing for longer storage.

Recommended for 🙋

• ⭐Those who want to make clean, springy soy-marinated shrimp without any fishy smell.
• ⭐Those who want to make a large batch of pickling sauce using a banchan shop-tested method.