This Man's Cook's Dried Shrimp Jangjorim
A sweet and tender rice-killer jangjorim made with dried shrimp and rich perilla oil, simmered slowly without fish to deliver deep umami flavor.
Ingredients needed 3 servings
Recipe
Cooking tips
- Slicing the radish too thickly will prolong cooking time, while slicing too thin may cause it to break apart easily—1.5cm thickness is ideal.
- Avoid stacking radish higher than two layers; spreading it out evenly ensures uniform seasoning absorption from top to bottom.
- During long simmering on medium heat, the liquid may evaporate too quickly depending on the pot’s quality or heat level. Check periodically and add a small amount of water if needed.
Recommended for
- Those who want a clean, deeply flavorful jangjorim without fishy odor or the hassle of preparing fish or meat.
- People who enjoy soft, melt-in-the-mouth sweet radish dishes perfect for autumn and winter.
- Home cooks looking for a side dish that can be made in advance and enjoyed for several days.
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