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.

  • 1
    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
    Commented Mar 13, 2013 at 6:12

1 Answer 1


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.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.