Easiest Way to Make Korean Fermented Shrimp Recipe

Korean Salad

The best shrimp paste is purchased directly from shrimping villages in southeast asia, as this great piece makes quite like the last two, cheonggukjang is a fermented soy paste used in korean cuisine.

Recipe Summary Korean Salad

I have made this salad for over 30 years and everyone raves about it.

Ingredients | Korean Fermented Shrimp Recipe

1 cup salad oil

¾ cup sugar

½ cup ketchup

¼ cup vinegar

salt and pepper to taste

2 eggs

1 pound bacon

1 pound fresh spinach, torn

1 (4 ounce) can water chestnuts, drained and chopped

1 cup fresh bean sprouts

8 mushrooms, sliced

Directions

In a bowl, mix oil, sugar, ketchup and vinegar. Season with salt and pepper. Cover and chill at least 24 hours.

Place egg in a pot with enough cold water to cover. Bring to a boil and remove from heat. Cover pot and let egg stand in hot water for 10 to 12 minutes. Remove from water, cool, peel and slice.

Place bacon in a skillet over medium heat and cook until evenly brown. Drain and crumble.

In a large bowl, mix eggs, bacon, spinach, water chestnuts, bean sprouts and mushrooms. Toss with dressing just before serving.

Info | Korean Fermented Shrimp Recipe

prep: 15 mins cook: 15 mins additional: 1 day total: 1 day Servings: 8 Yield: 8

TAG : Korean Salad

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