Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, thai-korean inspired preserved shrimp (gejang style koong chae nam pla). One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Thai-Korean Inspired Preserved Shrimp (Gejang Style Koong Chae Nam Pla) is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look fantastic. Thai-Korean Inspired Preserved Shrimp (Gejang Style Koong Chae Nam Pla) is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook thai-korean inspired preserved shrimp (gejang style koong chae nam pla) using 13 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Thai-Korean Inspired Preserved Shrimp (Gejang Style Koong Chae Nam Pla):

1. Make ready 3/4 pounds raw head-on shrimp, body peeled and deveined, front legs trimmed off
2. Take 1 jalape??o, thinly sliced
3. Get 1 habanero, thinly sliced
4. Take 2 cloves garlic, thinly sliced
5. Get 2 chiles de arbol, thinly sliced
6. Get about 1.5" knob of ginger, peeled and finely julienned
7. Get 1 teaspoon crushed chili flakes
8. Get optional: 2 dried Kaffir lime leaves, finely julienned
9. Get the zest and juice of 1 Kaffir lime (or a regular lime if that's what you've got)
10. Get 1/4 cup + 1 Tablespoon fish sauce
11. Take 1 Tablespoon soy sauce
12. Make ready 2 Tablespoons water
13. Take 2 Tablespoons sugar

Instructions to make Thai-Korean Inspired Preserved Shrimp (Gejang Style Koong Chae Nam Pla):

1. In a medium bowl, combine fish sauce, soy sauce, water, sugar, and lime zest and juice, and stir until all sugar is dissolved.
2. Put shrimp and rest of ingredients in a tight lidded container or mason jar, and pour brine over all of it.
3. Using a spoon, press down on the top to submerge ingredients on top in the brine.
4. In 6 hours or so, redistribute the ingredients so the stuff on the top is now on the bottom. (So everything gets evenly brined and preserved.)
5. Refrigerate a minimum of 24 hours before enjoying with steamed rice. Keep refrigerated between consumption.
6. Enjoy!

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