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[Hae Marlin] Premium Dried Red Shrimp (2 Varieties)
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For that extra layer of flavor
[Hae Marlin] Premium Dried Red Shrimp (2 Varieties)
Dried shrimp equals umami - that extra layer of deep flavor!
When fresh shrimp is caught and quickly dried-out, its natural flavors concentrate. Turning it into the prefect ingredient for adding a layer of umami flavor to Korean soup or stews - especially Doenjang Jjigae.
Hae Marlin harvests its Red Shrimp out of the deep, nutrient-rich waters of Korea's Hansan Island as well as the pristine coastline of Gunsan. The freshly-caught shrimp are immediately cooked. Then left to dry-out completely in the open sun.
Take a look at the images and you'll notice the premium quality. Each shrimp has a bright-red shell with a translucent interior - indicating a healthy shrimp. Furthermore, the shrimps are dried straight to create an appetizing look - as opposed to a hodgepodge of inter-tangled shrimp.
Hae Marlin offers two premium varieties. The "Whole Red Shrimp" is best for making stock broth or for use in stews. It comes with the head in tact. The "Cleaned Red Shrimp" comes with the heads removed - making it convenient for quick use in a stir-fry or banchan.
If you want to add deep flavor to Korean soups or stews, consider adding it to your Korean pantry arsenal!
Product Highlights
- Premium Red Shrimp caught from the pristine waters of Korea's Hansan Island & Gunsan Coastline
- Natural flavors are locked into the shrimp - deep, umami flavor
- Use it to make deep-tasting stock broth or doenjang jjigae
- Or throw it in a stir-fry to make a simple but delicious banchan.
- Available in 2 varieties - Whole & Cleaned
HaeMarlin Red Shrimp are immediately dried after being fished out of the Korean Seas.
HaeMarlin's Red Shrimp have a deep red color and the bodies are in tact - not broken or chipped off.
That's because they are steamed and dried out as soon as they come out of the ocean.
This ensures that all of their natural flavors get locked in. As well as maintain a strong outer shell.
Use these premium dried shrimps to create a deep-tasting stock broth.
Or throw it in a stir-fry with soy sauce and honey to make a simple but delicious banchan.
This Whole Red Shrimp is pulled-out from the deep waters of Hansan Island (Korea).
Since it live in deep waters, you don't have to worry about biting into sand when you eat them.
This shrimp is first steamed, then dried-out and packaged with its head and tail in tact.
This dried variety is premium quality (you'll notice the difference in taste from generic brands)
We recommend using it for making stock broths or as an ingredient in soups like Doenjang Jjigae.
This Cleaned Red Shrimp is a different variety - its found off the western coastline of Gunsan (Korea)
This Red Shrimp is famous for use in banchans or stir-fries as they have a natural, slightly-salty taste to them.
Perfect for Korean banchans like Garlic Scape & Dried Shrimp (shown above)
For convenience, the shrimp heads are removed as soon as they are pulled out of the water.
Primary Ingredients
100% Red Shrimp
Storage Tips
Expiration period: 1 year
Best to store in refrigerator.
To keep for a long period, store in freezer.
How to enjoy
Use to make seafood broth
Stir-fry to make Korean banchan
About the Brand
Hae Marlin is a local fishery that takes pride in doing things the old way. For 40 years, they have been fishing and processing select seafood by hand - with no artificial processes or chemical preservatives.
RED SHRIMP & SPINACH DOENJANG JJIGAE
Ingredients
Whole Red Shrimp (1/2 cup), Water (800 ml), Doenjang (2 Tablespoons),
Spinach (2 handfuls) Clams (1 handful), Minced Garlic (1 Tablespoon)
Instructions
1. Place water into a pot. Then place in the Whole Red Shrimp and boil for 20 minutes.
2. Place the doenjang in a sieve and stir it into the broth.
2. Once it comes to boil, add in the spinach, clams and minced garlic
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About The Brand
Hae Marlin is a local fishery that takes pride in doing things the old way. For 40 years, they have been fishing and processing select seafood by hand - with no artificial processes or chemical preservatives. They fish in the pristine, deep waters of Namhae, Hasan Island and Gunsan for premium-grade anchovies, squid, shrimp and abalone.