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Kim Jin-soon's Saeujeot Muchim

A rice-stealing seasoned jeotgal that neutralizes the saltiness and fishiness of saeujeot with lemon-lime soda, creating a savory and spicy mix.

Ingredients needed 5 servings

Recipe

Cooking tips

  • Using yukjeot, which has larger and plumper shrimp than autumn chujeot, gives a better chewy texture.
  • If it is still salty after rinsing, rinse again with lemon-lime soda.
  • Adding a small amount of diluted lemon-lime soda liquid infuses sweetness and umami.

Recommended for

  • Those who want to make saeujeot muchim that is not too salty or fishy.
  • Those looking for a clean seasoned jeotgal to serve with rice, pork belly, or boiled pork.

Shop ingredients on Coupang(Ad)

saeujeot (Korean salted fermented shrimp)lemon-lime sodalarge green oniongarliccheongyang chili pepperred chili peppergochugaru (Korean chili flakes)cooking winetoasted sesame seeds

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