Discover Korean Food 156: Dr. Sook-Ja Yoon’s “Daehajjim, Steamed Prawn”


Daehajjim is a dish of large prawns steamed with seasoning. It has a light and clean taste. Daeha are large prawns that can be up to 25 cm long. Prawns are considered to be a healthy food that strengthens the kidney and provides vitality. Prawns contain a fair amount of good quality protein, calcium, phosphorus, iodine and iron.

[Ingredients & Quantity]
260 g (large 4 bodies) shrimps : 1 kg (5 cups) shrimp boiling water
7 g (½ ea) green pepper, 10 g (½ ea) red pepper, 1 g stone mushrooms, 60 g (1 ea) egg
13 g (1 tbsp) sesame oil
8 pieces skewer
Seasonings : 15 g (1 tbsp) refined rice wine, 1 g (¼ tsp) salt, 0.3 g(⅛ tsp) ground black pepper
Fragrant seasonings : 20 g green onion, 20 g garlic

1. Peel prawn shell off, remaining heads and tails (250 g), score the back with a knife, remove intestines. Spread the flesh flat out and put many slits on it. Season with seasonings and skewer the flesh through not to be twisted.
2. Clean small green onion and garlic. Cut the green onion into 5 cm-long and 0.5 cm-wide, and garlic into 0.5 cm-thick.
3. Wash green/red pepper, shred them into 2 cm-long and 0.2 cm-wide and thick.
4. Soak stone mushrooms in water for 1 hour, remove the belly buttons and wash. Wipe water with cotton cloths and shred into 2 cm-long and 0.1 cm-wide.
5. Panfry egg for yellow/white garnish and shred into 2 cm-long and 0.2 cm-wide.

1. Pour water in the steaming pot and heat it up on high heat for 5 min. When it gives off steam, layer the fragrant seasoning on the bottom and put the shrimps, then steam it for 5 min.
2. Take the steamed shrimps out, remove the skewers, and coat with sesame oil.
3. Garnish shrimps with green/red pepper, yellow/white egg garnish and stone mushrooms.

* Skewer the shrimps through from tail to the head entirely not to be twisted.
* Remove the skewer with twisting it.


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