First, put the natural seasoning back into the pack and make the broth first.

The natural seasoning dasupak is boiled by adding dark soy sauce, flavored soy sauce, refined rice wine, honey, and shrimp powder to the broth, and then putting ginger, cinnamon, licorice, gasobushi, and whole garlic in another pack and boiling together. Simmer gently until soy sauce is reduced to about 2/3 of the time. Continue to boil over medium heat. If you think it's too bland, add soy sauce for soup or Joseon, and if you think it's too salty, add water to make soy sauce to suit your taste.

Wash the raw shrimp clean and clean the mustache or leg. You don't have to organize it. You can cut it with scissors when you eat it.

Chop red pepper and cheongyang pepper and add whole pepper and bay leaf. Cooked soy sauce is all done and let cool for a while. Let cool until lukewarm.

Pour all the cold boiled soy sauce until the shrimp is soaked. Then you can put it in the refrigerator or kimchi refrigerator. You can eat shrimp sauce that has completely turned brown in about 10 days. If you want to have a stronger shrimp sauce, you can have a stronger shrimp sauce if you boil it again, cool it down, and put it back in the shrimp after about four days.

Boil the boiled soy sauce again, cool it down, and take it out after 5 days, and it turned into a completely brown shrimp sauce. Put it on the plate and pour in the soy sauce. Put sesame seeds and green onions on top and you're done with shrimp sauce.