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
This is a special type of Korean fish sausage. It’s made mainly with pollack and wheat. I got “DongWon” brand this time, and it tasted pretty good.
This is what it looks like inside. 
- Use:
Side-dish, Salad- Storage:
Keep in the refrigerator.- Types:
Fish Flavor, Fish with vegetables- Short Korean lesson: *^^*
NaengJangGo (냉장고) = Refrigerator
Clams are usually used for making broth and soup in Korea. You can also use it for side-dishes. There is also a salted fermented clam dish. I got an already cooked frozen clams in a Korean grocery store because that was my only choice. However, I recommend you use fresh clams if you can find any.
Yellow Croaker is one of the most popular fish in Korea. The fish has been gutted, salted, and dried. People buy this usually to fry without any additional seasons. Soup and stew can also be made with it.
- Use:
Frying, Steam, Stew, or Soup- Storage:
Keep in the freezer.- Types:
Fresh, Dried, Frozen- Short Korean lesson: *^^*
JoGi (조기) = Yellow Croaker Fish
This is a special type of mackerel. It is already salted for frying. You can find it at a Korean or Asian grocery store.
