seafood in kimchi?

Home › Forums › Korean food discussion › seafood in kimchi?

This topic contains 4 replies, has 5 voices, and was last updated by  ralph14836 2 months, 1 week ago.

  • Author
    Posts
  • 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
    Member

    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

  • Author
    Posts

You must be logged in to reply to this topic.