Busan Jeot-jang

Introduction to Busan Jeot-jang

Busan Jeot-jang is a traditional Korean fermented seafood sauce originating from the coastal city of Busan. Known for its rich history, this dish combines the flavors of the sea with a uniquely Korean fermentation process, creating an intense umami delight. The roots of Busan Jeot-jang date back centuries when fishermen would ferment leftover catches to preserve them for longer periods.

Background

Korean cuisine often features jeotgal, a fermented seafood product, and jeot-jang is one of its many variations. Busan, being a vibrant port city, naturally became a hub for diverse culinary innovations where locals perfected their own version of jeot-jang. Traditionally enjoyed as a seasoning or a side dish, it has become a beloved part of Korean mealtimes.

Ingredients

• Shrimp - 500g, small and fresh
• Salt - 100g, coarse sea salt is preferred
• Soy Sauce - 250ml, naturally fermented
• Sugar - 50g
• Garlic - 5 cloves, finely chopped
• Ginger - 30g, peeled and thinly sliced
• Gochugaru (Korean chili powder) - 20g
• Water - 500ml
• Scallions - 3 stalks, chopped
• Sesame Seeds - 20g

Preparation

Step 1: Preparing the Shrimp

Begin by thoroughly cleaning the shrimp. Remove the heads and shells, but leave the tails intact to infuse more flavor. Rinse under cold water to remove any residue.

Step 2: Creating the Brine

In a large bowl, dissolve the salt in water to create a brine solution. Submerge the cleaned shrimp in the brine and let it soak for 3 hours, allowing the early stages of fermentation to commence. Set a timer to ensure accuracy.

Cooking Process

Step 3: Fermentation

After soaking, drain the shrimp and transfer them to a clean jar. Add soy sauce, garlic, ginger, and gochugaru into the jar. Seal the jar tightly and store it in a cool, dark place for about two weeks. During this period, natural enzymes and beneficial bacteria will develop, enhancing the depth of flavor.

Step 4: Incorporating Sweetness

After the initial fermentation period, stir in the sugar to balance the flavors. Mix well and allow it to ferment for an additional 3 days. Set another timer to keep track.

Enjoying Busan Jeot-jang

Serving Suggestions

Busan Jeot-jang can be served as a savory sauce accompanying steamed rice or used as a seasoning highlighting the umami in stews and soups. To eat, spoon the fermented sauce over a bowl of hot rice, garnish with chopped scallions and a sprinkle of sesame seeds. It pairs wonderfully with other Korean side dishes known as banchan.

Storing and Preservation

Store your Busan Jeot-jang in the refrigerator, where it will continue to develop in flavor over several months. Always use a clean spoon to scoop the sauce and prevent cross-contamination.

Conclusion

The rich, fermented flavors of Busan Jeot-jang provide a unique culinary experience reflecting Korea’s rich history and culinary traditions. Embrace the local flavors of Busan by preparing this delicacy at home and savor each bite of this innovative Korean condiment.