Fermented Shrimp Chili Recipe

Hydrate and balance salt

Place 1 cup of small salted fermented shrimp in a bowl. Pour 60 ml (about 1/4 cup) of hot water over them and stir. Let sit 5–10 minutes to release brine and soften shrimp. After resting, drain off about half the liquid if it seems excessively salty, reserving a tablespoon of the brine. Stir in 1 tablespoon light brown sugar until dissolved to round out sharp saltiness.

Combine chilies and pastes

In a separate bowl, whisk together 3 tablespoons gochugaru and 2 tablespoons gochujang until homogenous. Add the reserved tablespoon of shrimp brine (if kept) and 1 tablespoon rice vinegar to loosen and add acidity.

Aromatics and oil

Stir in 2 teaspoons minced garlic and 1 teaspoon minced ginger into the chili mixture. Warm 2 tablespoons neutral oil until hot but not smoking (about 120–140°C / 250–285°F) and carefully pour it over the paste while stirring to bloom the aromatics and flavors. Mix until smooth.

Prepare vegetables

Finely dice 1/2 cup shallot (or small onion) and slice 1/2 cup green onions separating white and green parts. If using, thinly slice 1 fresh red chili for texture and fresh heat.

Fold the diced shallot and the white parts of the green onion into the chili-shrimp mixture so they soften slightly and pick up flavor. Add the sliced red chili if using.

Adjust seasoning and finish

Taste the mixture for salt and heat. If more umami is desired, add 1 teaspoon fish sauce and mix. Stir in 1 teaspoon sesame oil, 1 teaspoon toasted sesame seeds and 1/4 teaspoon freshly ground black pepper. Finally, fold in the green parts of the sliced green onions to keep them bright.

Transfer the fermented shrimp chili to a clean jar, pressing down to remove air pockets. This condiment can be used immediately as a sauce or accompaniment, but will deepen in flavor if refrigerated for 1–3 days. Store covered in the refrigerator for up to 2 weeks.