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Daeha-jatjeup-naengchae (대하잣즙냉채)

2018-01-26

Daeha-jatjeup-naengchae (대하잣즙냉채)

During the Joseon Dynasty, king prawns were mostly caught in the waters off the western shore between August and September. The large, freshly-caught shrimps were flavored with salt, dried, and sent to the capital as tribute to the court. The dried crustaceans were served with various sauces such as red chili paste with vinegar or soy sauce with mustard. Therefore, the king prawn dish with vinegar sauce was served as an appetizer. With the variation of mustard sauce coupled with the Chinese style cold dish, the delicacy developed into a new specialty dish with various vegetables in modern days.

Main Ingredients :
(Serves 2)
Main Ingredients : 3 king prawns (spices : 1 tbsp refined rice wine or white wine, 1 tsp ginger juice), 200 g center heel of shank (50 g white radish, 1 tbsp soy sauce, 3 cups water), 1/2 cucumber (2 tsp salt, 1/2 cup water), 100 g bamboo shoots (1 tbsp vinegar), 1/4 Korean pear

Spices :
Pine nut sauce seasonings : 2 tbsp pine nuts, 2 tsp mustard, 1 tbsp pine apple juice, 2 tbsp lemon juice, 2 tsp sugar, 1/2 tsp salt


Pull out the black thread-like intestine from the back of the king prawns with a toothpick. Rinse thoroughly. Add the unpeeled large shrimps with the head and tail still attached, one tablespoon of refined rice wine or white wine, and one teaspoon of ginger juice to the boiling water. Drain and set aside to cool. Pull out the black thread-like intestine from the back of the king prawns with a toothpick. Rinse thoroughly. Add the unpeeled large shrimps with the head and tail still attached, one tablespoon of refined rice wine or white wine, and one teaspoon of ginger juice to the boiling water. Drain and set aside to cool.
Remove the head, tail, and the shell. Halve them by running the knife through the back lengthwise. Then halve them again. Remove the head, tail, and the shell. Halve them by running the knife through the back lengthwise. Then halve them again.
Rinse the center heel of shank with cold water. Cook in 3 cups of boiling water along with white radish and one tablespoon of soy sauce for about one hour. Take it out and set aside to cool. Cut the beef into 5 cm-long and 0.5 cm-thick slices. Rinse the center heel of shank with cold water. Cook in 3 cups of boiling water along with white radish and one tablespoon of soy sauce for about one hour. Take it out and set aside to cool. Cut the beef into 5 cm-long and 0.5 cm-thick slices.
Halve the cucumber lengthwise and slice diagonally. Dip into salt water for about 10 minutes. Drain and squeeze out the water. Halve the cucumber lengthwise and slice diagonally. Dip into salt water for about 10 minutes. Drain and squeeze out the water.
Slice the bamboo shoots lengthwise, about 4-to-5-cm-long and 0.3 cm-thick slices. Add vinegar and bamboo shoots to the boiling water. Blanch them quickly and dip in cold water for about 10 minutes. Set aside on a sieve. Slice the bamboo shoots lengthwise, about 4-to-5-cm-long and 0.3 cm-thick slices. Add vinegar and bamboo shoots to the boiling water. Blanch them quickly and dip in cold water for about 10 minutes. Set aside on a sieve.
Peel the Korean pear; remove the seeds; cut lengthwise into 0.3 cm-thick slices. Peel the Korean pear; remove the seeds; cut lengthwise into 0.3 cm-thick slices.
Preparing pine nut sauce: Place cleaned pine nuts without the conical hats on a kitchen towel and finely chop them with a knife. Mix the spices well to make the pine nut sauce – chopped pine nuts, mustard, pineapple juice, lemon juice, sugar, and salt. Preparing pine nut sauce: Place cleaned pine nuts without the conical hats on a kitchen towel and finely chop them with a knife. Mix the spices well to make the pine nut sauce – chopped pine nuts, mustard, pineapple juice, lemon juice, sugar, and salt.
Spread the sauce on the prepared ingredients and mix gentlySpread the sauce on the prepared ingredients and mix gently
Present on a plate and place the head and the tail of the large prawn as garnish. Present on a plate and place the head and the tail of the large prawn as garnish.

☑ Don’t discard the head and the tail of king prawns because they will be used as garnish.
☑ Don’t leave the cucumber slices in salt water for too long. Otherwise they will lose the crunchy texture.
☑ Don’t wring the salted cucumber slices, otherwise they will be discolored. Gently press them from the top.
☑ Use canned bamboo shoots. Blanch them in boiling water with vinegar to rid the unique aroma of the ingredient and the unwanted smell from the container.
☑ Only chop the necessary amount of pine nuts for the dish because minced nuts would be affected by oxidation.
☑ Preserve the chopped nuts in a tightly sealed container because the original aroma of the nuts will change and become unsavory.

Present on a plate and place the head and the tail of the large prawn as garnish.
Kim Su-jin: Hansik Researcher

- Director of Association for Research on Taste of Korea
- Head Director of Food & Culture Korea Academy
- Nation’s First Film Food Director
(Major works: “Ssanghwajeom”, “The Painter of Wind”, “King and the Clown”, “Best Chef”)

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