Gaetgaranjeot

Name: Gaetgaranjeot
Yield: 5 porsiyon
Cuisine: Turkish
Ingredients: 15 g Cheongyang biberi; 30 g gochugaru; 20 g hamsi balık sosu; 15 g Meyveli sirke; 500 g peygamberdevesi karidesi; 20 g sarımsak; 30 g soğan; 5 g susam; 10 g susam yağı; 100 g tuz; 10 g zencefil; 10 g şeker

🔥 131 kcal 🍽️ 5 porsiyon

Malzemeler

Malzemeler
15 g Cheongyang biberi
30 g gochugaru
20 g hamsi balık sosu
15 g Meyveli sirke
500 g peygamberdevesi karidesi
20 g sarımsak
30 g soğan
5 g susam
10 g susam yağı
100 g tuz
10 g zencefil
10 g şeker

Hazırlanışı

Thoroughly rinse 500g mantis shrimp under cold running water. Drain completely.

In a non-reactive container, layer the mantis shrimp with 100g coarse sea salt. Ensure all mantis shrimp are well coated.

Cover the container and refrigerate for 3 to 5 days to allow the mantis shrimp to cure and ferment. During this time, the mantis shrimp will release liquid.

Gaetgaranjeot

Malzemeler

Hazırlanışı

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