Korean Seasoned Salted Shrimp
Saeujeot-muchim seasons 70 grams of salted shrimp with chili flakes, minced garlic, chopped green onion, a pinch of sugar, and sesame oil to create an intensely savory condiment-style banchan. The shrimp are already heavily salted during fermentation, so no additional salt is needed - the sugar merely rounds off the sharp edges of the brininess. Larger shrimp pieces are snipped with scissors to ensure an even texture in every spoonful. A small amount placed on a bowl of steamed rice spreads a deep wave of umami across the palate, far disproportionate to the quantity used. It also pairs well with warm steamed tofu, where the bland creaminess of the tofu absorbs and softens the concentrated saltiness of the shrimp.
Adjust Servings
Instructions
- 1
Snip larger shrimp pieces in the salted shrimp.
- 2
Mix salted shrimp and chili flakes first.
- 3
Add garlic, green onion, and sugar, then combine.
- 4
Add sesame oil and mix again.
- 5
Finish with sesame seeds.
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