Korean Soy Marinated Shrimp
Ingredients
500 g (1 lb) fresh sushi-grade shrimp, peeled and deveined
1 cup light soy sauce
1 cup water
1/3 cup brown sugar
1 tbsp honey
6 cloves garlic, thinly sliced
1 small onion, thinly sliced
2 green onions, sliced
1–2 fresh red chilies, sliced
1 tsp sesame seeds
1 tbsp sesame oil (optional)
Instructions
In a saucepan, combine the soy sauce, water, brown sugar, and honey. Heat just until the sugar dissolves. Let the marinade cool completely.
Place the shrimp in a clean container and add the garlic, onion, green onions, chilies, and sesame seeds.
Pour the cooled marinade over the shrimp, making sure they’re fully submerged. Stir in the sesame oil if using.
Cover and refrigerate for 12–24 hours before serving.
Serve chilled over hot steamed rice and spoon some of the marinade on top for extra flavor.
Storage: Keep refrigerated and enjoy within 2 days. Use only very fresh, sushi-grade shrimp if serving raw.