Salted shrimp, called “saewujeot” in Korean, is usually used in making kimchi. It can be used for flavoring in other dishes too. It is just salted and fermented small shrimp. You can buy them in a Korean or Asian grocery store.
- Use:
Seasoning- Storage:
Keep in the refrigerator.- Types:
Liquid type
Liquid with shrimp
We have the same thing here in Malaysia, I think if you say it’s salted and fermented. We call it ‘cencaluk’ usually sell in glassed bottle.
I love these with samgyeopsal.
I see. In Hong Kong, we have the dried ones. It can be use for making soups, congees etc.