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30minutes
Put (A) in a pan and bring to a boil to remove alcohol. Slice the blue part of ginger, garlic and green onions. When the scent of alcohol disappears, turn off the heat and add (B) to cool.
Cut off the beard, legs, and tail with scissors. Put a toothpick between the back joints and remove the back cotton. Rinse lightly with running water.
Put the sauce from which the heat has been removed in a storage bag, remove the water from the shrimp with kitchen paper, and put it in a storage bag. Soak in the refrigerator for about a day and it's done.
Recipe for making Korean food Kanjang Seu at home Even if it is not Botan shrimp, it is good if it is a shrimp with a head that can be eaten raw.
If you are concerned about the fishy odor, it is recommended to soak it in alcohol or salt after pretreatment and rinse it with running water.
Wash the shrimp with eggs carefully so that they do not flow out.
It's a good idea to double the storage bag in case it tears.
Since it is eaten raw, eat it before the expiration date.
If you don't throw away the shrimp head and make miso soup, it will be delicious.
If you like, you can add perilla, sesame oil, roasted sesame seeds, eggs, and lemon.
The time required for soaking is not included in the required time.
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