This Korean dipping sauce with salted shrimp has a very nice flavor profile that is unique yet delicious! The deep flavor within helps bring out the flavor from cooked meat, especially Korean Bossam! Give this homemade sauce a try; It’s salty, sweet, tangy with a kick from the gochugaru!
What is Saeujeot?
To make the Korean dipping sauce, you first need the main ingredient, which is Saeujoet. Also known as salted shrimp, Saeujoet, is one of popular Korean condiments. If you look into the seujeot jar, you can actually see the tiny shrimps.
I am not a huge fan of fermented seafood, but I don’t mind Saeujeot as much. One because it doesn’t have a fishy odor when fresh. Second because they look cute inside the jar. The body parts are still intact as a whole and it is not broken into pieces or mashed. When you use saeujeot in cooking, you can use them whole or chop them to your liking. The texture is soft and not noticeable when chewed.
Is Saeujeot similar to Shrimp paste?
If you were to ask me, It is not like shrimp paste or fish sauce. They don’t quite smell or taste the same. The texture and color is way different too. Check out your nearest Korean grocery store. Saeujeot can be found in the refrigerated section near the kimchi aisle. One small jar is all you need, and they can stay fresh in your fridge for almost half a year if sealed well!
Where do you use Saeujeot?
Most Koreans use saeujeot when making kimchi. It can also be used in other Korean cuisine, like soups, stew, and stir fries. It is a very versatile ingredient.
How do you make Korean Dipping Sauce with Salted Shrimp?
Pretty much combine all the ingredients in a small bowl and stir until mixed well. You can modify the recipe by making it more sweet, tangy or spicy.
Here are the main ingredients for my version:
- fermented shrimp/salted shrimp
- fresh garlic
- toasted sesame oil
- rice vinegar /mirin
- green onions
- gochugaru (red hot chili powder)
- sesame seeds
How long can you store this sauce?
You can store this mixed sauce in the fridge for about 3-4 days in the fridge. A tight sealed container is recommended.
Did you enjoy this recipe?
Hope you liked this simple recipe! This dip can be used for other meats but I personally think it goes best with pork meat dishes. Try using Korean Saeujeot into your dipping sauce next time and serve it with Korean Bossam! You will love it!
If you need a Bossam recipe, do try my Instant Pot Bossam Recipe, the Shredded Pork Version! Link below:
Korean Dipping Sauce with Salted Shrimp
- 1 tsp salted shrimp
- 1 tsp sugar
- 1 tsp sesame oil
- 1 Tbsp mirin
- 1 Tbsp garlic minced
- 1 Tbsp green onion chopped
- 1 Tbsp onion finely diced
- 2 Tbsp gochugaru red hot chili flakes, coarse
- ½ Tbsp sesame seeds
- 1 pinch black pepper
- Chop and mince garlic, green onion and onion. Set aside.
- Into a small bowl, combine all the ingredients except sesame seeds.
- Stir well until everything has been incorporated.
- Add sesame seeds last.
- Serve with Korean Bossam or other meat dishes.