seafood in kimchi?

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    • November 11, 2012 at 8:54 pm#50672
      soko2usa
      Participant

      Hello!

      I know Maangchi has put different kinds of seafood in her kimchi over the years (raw oysters and squid come to mind), but what other kinds of seafood can you add? I’ve heard things about shrimp and jeotgal, but can anyone be more specific about names and amounts? I’d like very much to add seafood to my kimchi but I’m quite limited in what is available most of the time and don’t know correct names the rest of the time.

      All help is much appreciated!

      <3 Kerri

    • December 27, 2012 at 3:56 am#55484
      Jeeyon
      Participant

      I’ve been eating kimchi all my life and the only seafood I’ve ever seen in kimchi are raw oysters and raw squid. Of course, we often put in a very salty shrimp paste called saewoo jeot, but I wouldn’t consider that “seafood” per se. You only need a tablespoon or so for 1-2 heads of napa.

      https://www.maangchi.com/ingredients/salted-shrimp

    • December 27, 2012 at 3:59 pm#55485
      powerplantop
      Participant

      Salted Anchovies, Octopus, Pickled Oysters (Origuljot), Pickled Corbina (Choijot) are also traditional

      My wife tells me that on the Korean shows they use Tuna Sauce and Bonito flakes.

      There are also seafood kimchies. Dried Pollack Kimchi, Octopus Kimchi, Squid and Radish Kimchi, Whole Stuffed Cod Kimchi and Stuffed Crab Kimchi.

    • March 5, 2019 at 3:39 pm#81041
      coolismo77
      Participant

      Maangchi,

      Is there a saujeot recipe?

    • May 7, 2019 at 6:27 pm#81839
      ralph14836
      Participant

      can I add shrimp and crab meat to kimchi ? or will it spoil. I used 2 Napa cabbage and 1/4 cup fish sauce and 1/2 cup Korean pepper flakes

    • March 29, 2022 at 3:11 am#96077
      Anonymous
      Inactive

      Yes, you can some kind of seafood in kimchi such as shrimps, pollock fish, and anchovies.

    • March 29, 2022 at 12:01 pm#96083
      Nayko
      Participant

      saeujeot and fishsauce are always used in my homemade kimchi.
      I sometimes use raw oysters (it gives a fresh aroma at the beginning and a round fermented taste after a few months).
      I also used mussels once… delicious (I saved a little amount of this batch and soon it will be 2 years old… can’t wait to open the jar :)

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