Korean Job Discussion Forums

[elliemk]

All the recipes I'm finding online use either beef or clams, though there is one with large anchovies for the broth. Does anyone have a recipe for this, my favorite Korean soup, that uses tiny shrimp? My favorite restaurant in Changwon had shrimp and no meat in their version, but of course, I didn't ask for the recipe. I bought a package of the little frozen shrimp and need to know how many to use per serving. Thanks so much for your help on this!

[pkang0202]

You talking about baby shrimp, or you talking about the really small krill like shrimp thats in a very salty brine?

Regular shrimp chigae would be like the meat/clam kinds except you use shrimp instead of the other ingredients.

If its the small shrimp then just add a little bit at a time until the taste is what you like. The flavor of Daenjang Chigae comes from the fermented soybean paste. I would:

A few cups of water, boil.
Add some sliced potatoes, onions, zuccini squash, mushrooms, etc...
If you like veggies then add as much as you want.
Bring that to a boil and stir in the Daenjang. Give it a spoonful at a time, mmix and taste. If its too bland then add more.

Next, add your shrimp. Just add enough so that it doesn't overpower your soup. Finally, add the tofu. Bring it to a boil and then serve.

You really can't go wrong with this soup. I'm experimented where I'd add a different vegetable here and there.

What is really good is the Spinach Daenjang chigae with shrimp.

[elliemk]

Thanks so much. These are the little tiny shrimp that are frozen with heads off. I really appreciate you telling me what to add when. That helps a lot!

[seoulsucker]

I use chicken stock instead of water. Adds a whole 'nother level of depth and flavor to the soup.

[elliemk]

Boy, I've tried posting this for three times now. Don't know what happened. Anyway, I'll have to buy some chicken and try this next time. Thanks.