Soy-Marinated Shrimp (Korean-Style)

Devein and rinse in ice water until completely clean

Pat completely dry with paper towels

Combine soy sauce (118 mL), mirin (59 mL), rice vinegar (2 Tbsp), and sugar (1 Tbsp) in bowl

Whisk until sugar (1 Tbsp) dissolves

Add garlic (2 cloves), ginger (1 in), dried chilies (2), and green onion (1)

Let marinade sit 10 minutes to infuse flavors

Place cleaned shrimp (454 g) in shallow dish

Pour marinade over shrimp (454 g), ensuring they're fully submerged

Cover and refrigerate for 2-4 hours (no longer to prevent over-curing)

Turn shrimp (454 g) once halfway through marinating

Remove shrimp (454 g) from marinade and arrange on chilled plates

Strain marinade and drizzle lightly around plate

Garnish with thin radish slices and microgreens

Sprinkle with sesame seeds

Add Korean chili threads for color if desired