I purchased a jar of tiny Korean salted shrimp to make kimchi. Since I only use a teaspoon or so at a time for the kimchi, I wondered if there were other (Korean or otherwise) creative uses for these salted shrimp.
Kimchi is probably the biggest use I can think of, but there's also steamed egg: http://www.maangchi.com/recipe/egg-side-dishes
Otherwise, 새우젓 is frequently used as a dipping sauce for foods like marinated pigs' feet (족발) and blood sausage (순대). Also added wherever appropriate for a little umami punch.