Korean cooking forum topics:
Hi.. I just recently made the Kimchi recipe here but I was wondering something just now… my g/f told me that her parents use a fermented shrimp sauce/paste (bought in the korean market).
Is it better to use that then to use the fish sauce or is there any real difference?
If I wanted to try it with the fermented shrimp, would I use the same amount as what was recommended for the fish sauce in the recipe?
Just follow my kimchi recipe and ask me questions if you have.
Some people use only saewoojeot (salty shrimp) instead of fish sauce. I like to use fish sauce because I like the flavor.
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