Gaetgaranjeot

Rinse 500 g mantis shrimp under cold water and pat dry.

Finely mince 15 g Cheongyang chili pepper, 10 g ginger, 30 g onion, and 20 g garlic.

In a bowl, combine 20 g anchovy fish sauce, 30 g gochugaru, 15 g plum extract, 10 g sugar, and the minced aromatics.