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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.

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    Is Korean salted shrimp the same as dried+salted shrimp and powdered shrimp found in Hong Kong, Taiwan or Southeast-Asia? I know people sprinkle it onto their noodle soup or stir-fry, or even into their a'la BLT sandwich. Is it also popular in Japan? I have seen it with pink speckles - is that pepper-jacked shrimp bits or just the colour of the shrimp? – Cynthia Avishegnath Mar 13 '13 at 6:12
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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.

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