A variety of salted and fermented seafood (jeotgal) is used in Korean cuisine, and salted fermented shrimp is a common and versatile ingredient. It has a deep flavor, so it’s used to season many Korean dishes in place of salt. Many Koreans include salted fermented shrimp in their kimchi paste when making kimchi. Buy it in Korean grocery stores and store it in the fridge. It will keep for 6 months.
My cookbooks
Which to get? my first book has all the recipes for all the essential Korean pastes and sauces, but my second book Maangchi's Big Book of Korean Cooking has more recipes. Both are best sellers and either one is a good choice if you want to learn Korean home cooking.
The asian store I shop at has big assortment but I only see shrimp sauce and shrimp paste. Can that be used instead?
Hi maangchi I have a jar of salted shrimp that says the best use by date of year 2020 does that mean it goes bad? Or does it get extra xtra fermented like kimchi. It’s unopened and fridgerated . I’m hoping you can tell me what you think