Korean Salted Shrimp Kimchi – Best Recipe to Follow

Who doesn’t love shrimp as well as kimchi? Kimchi is a traditional Korean food item that is quite spicy and savory, and shrimp is the tastiest food item ever. With the fabulous combination of these two food items, today I’m gonna share one of the most savory Korean Food recipes, Korean salted shrimp kimchi.

Before starting the main recipe, let me introduce the main ingredients of this salted and fermented shrimp for kimchi. In Korean cuisine, this salted and fermented shrimp is known as “Saeu-jeot.” This fermented shrimp is sold in a jar with an intense flavor dipping into the salt solution. Now, let’s begin our main recipe.

The Original Korean Salted Shrimp Kimchi Recipe

☞︎︎︎ Preparation Time

3-4 days

☞︎︎︎ Ingredients

➪ 1 Jar of Saeu-jot or fermented & salted shrimp
➪3 tablespoon Saeu-jeot juice
➪ 7 1/2 Kimchi Paste
➪ A large cabbage
➪ 1 tablespoon Garlic
➪ 1/2 tablespoon Ginger
➪ 2 Large Onions(Scallions)
➪ 2 tablespoon Fish Sauce
➪ 2 tablespoon Chili Flakes

☞︎︎︎ Instructions

Let’s start the main process.

1. Cut the cabbage leaves into 1-inch size. Take one by one layer of leaves and cut it. Now wash the cabbage pieces into a big bowl and throw 3 spoons of salt in it.

2. Now, fill the cabbage bowl with water that submerges the whole cabbage piece. Let the cabbage soak for 7-8 hours. Don’t forget to put a lid/ plate on the bowl. After 7-8 hours, drain the water from the cabbage. Store the brine water in another bowl.

3. Take garlic, ginger, fish sauce, and chili flakes into a food processor and blend them into a paste. It’ll use as the paste to coat kimchi.

4. Now, cut the large onions, radish, carrot, any other vegetables into 2 inches. Now, take 3-4 spoons of salted shrimp saeujeot.

5. Finally, add the vegetables, salted shrimp for kimchi, paste them into the cabbage bowl and begin mixing them with a light hand. Don’t forget to wear gloves. If needed, add salt or chili flakes more.

7. Take a large-sized jar and put the kimchi shrimp into the jar. Keep 2 inches of space on the top of the jar as when it’ll ferment; a liquid will spread on the top.

10. After settling the kimchi, pour some brine and some Saeu-jeot juice into the jar to cover the cabbage. Leave the jar in a dark and cool place for 3-4 days. It’ll get softer when the fermentation starts.

☞︎︎︎ Serving

With a large-sized cabbage and shrimp, you can serve 4-5 people at once.

You can also read – Custard Filled Donut Recipe

FAQ

Do I need salted shrimp for kimchi?

Specifically, you must not need shrimp for making kimchi. Those vegan or vegetarian people only use vegetables and other ingredients instead of shrimp or any kind of seafood. But, many people love to use fermented shrimp in their kimchi.

Is Korean salted shrimp fermented?

In Korea, you will see a lot of fermented seafood, which is called “Jeotgal.” Among these seafood items, fermented shrimp is called “Saeujeot.” The small-sized shrimps are fermented in salted water into a jar.

What do you do with Korean salted shrimp?

Koreans use salted shrimp to make kimchi. Plus, as this cuisine has a deep flavor, they also use this fermented salted shrimp to season other foods and make many other delicious Korean foods.

Can you make kimchi without fermented shrimp?

Yes, you can. Those who are vegan and vegetarian or have allergies to shrimp don’t use any seafood in kimchi. So, instead of shrimp or any other seafood, they use red miso. Red miso is an excellent replacement for shrimp. Red miso is made of fermented soybeans, barley, and some other grains. It comes in dark brown color, which is very suitable for kimchi.

Wrapping Up

So, that’s all for today. I hope you’ll be able to make delicious kimchi salted shrimp in your home. Try to buy only salted fermented shrimp. No vinegar and other ingredients shouldn’t be in. If you are interested in Korean Cuisines, you may check one of my articles, “Top 10 Must-Try Korean Food Recipes“. Thank you for reading!