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Salted shrimp - what do you do with them?

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A new oriental supermarket opened in our area and I spotted large jars of "salted shrimp" from Korea in the refigerated case. The shrimp are very tiny, about the size of a quite small clove of garlic. Can anyone tell me how these are eaten: are they a snack to be eaten right out of the jar? do they go into other dishes? if so, do they have to be cooked first? what dishes would one make using these? are the raw, cooked, or just brined and therefor edible without cooking?

Any ideas or recommendations are appreciated.

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  1. HI, I am no expert, but I would definitely not recommend eating it out of the jar. It is intensely, insanely salty, and is primarily used to flavor dishes. Think of it as a chunky vietnamese fish sauce. That is sort of how koreans use it in their cooking, and they will use the fish sauce when the shrimp is not available. They use it when making kimchi, a teaspoon or so in a baked egg dish, or in a vegetable dish. My grandmother uses it in a winter squash dish where it is cooked on the stove with soy sauce, red pepper flakes and salted shrimp and a bit of sugar. It doesn't have to be cooked. hope this helps!

    1. I don't know any korean brined shrimp that are the size of garlic cloves, but I know of brined shrimp that are about 3/8 of an inch (very very tiny). They are called saeojut and they are NOT eaten by themselves. They are a condiment and are eaten with boiled slice pork, korean blood sausage and sometimes steamed offal. They are really really salty and should not be eaten by themselves. They are also eaten as is, or you can mix a little korean chile flakes with them (gochugaru) and some chopped green onion.

      1. i bought them for making a thai som tum salad. they are ground and added as part of the dressing. i love som tum! hard to find green papaya, but once substituted jicama.

        6 Replies
        1. re: alkapal

          I thought you used dried shrimp for som tom?

          1. re: galleygirl

            yes, galleygirl. guess i wasn't carefully reading
            OP. do you love som tum? ever used any veg substitue for the papaya?

            1. re: alkapal

              Yes, guilt free eating!I tend to make it with shredded cabbage, esp. this time of year, when the cabbage is fresh....It makes it closer to the Vietnames version Goi Tom, except I use the Thai style dressing....I grind the shrimp in with some peanuts, too...

              1. re: galleygirl

                amen, sistah! share your dressing recipe? pretty please?

                1. re: alkapal

                  1 part FRESH lime juice, 1 part fish sauce, 1 part sugar....Measure by the amount of lime juice you have; one or two limes worth, usually 2...

                  Grind a clove of garlic with some fresh Thai bird chilis,and/or dried red chilis if you got em, grind in 1 part sugar...Grind in the shrimp and the peanuts, add the lime juice and the fish sauce..
                  Most recipes seem to add some water; I never do, becasue the veggies always seem to 'weep' enough to dilute things...

                  Or, for less traditional, just add the lime juice, sugar and fish sauce, add chopped chilis and garlic, and sprinkle shrimp and peanuts on top.

                  1. re: galleygirl

                    blessings to you, galleygirl. thanks! now i am craving it!

        2. don't have a clue-i am korean but the size sounds to big to be the one i'm thinking of-best to ask people there and let us know what they were-where is this store btw?