Korean salted shrimps are a common ingredient in kimchi and are usually available in fermented form. In particular, it is a traditional condiment that’s used in a variety of South Korean recipes in addition to kimchi. However, since it has a South Korean condiment, it can be hard to find it in other parts of the world, which is why we are sharing some substitutes with you!
Korean Salted Shrimp Substitutes
- Shrimp Paste
The first substitute that you can try in place of salted shrimp is shrimp paste. It wouldn’t be wrong to say that it’s the same ingredient but it is available in paste form. However, the paste form is easier to transport, which is why it’s readily available in western countries. The shrimp paste is made by fermenting the salted shrimp and grinding them to make a paste texture. To replace Korean salted shrimp, you can use two teaspoons of shrimp paste.
- Fish Sauce
The fish sauce is the most suitable choice for people who are looking for an easy-to-find alternative and only want to replicate the umami flavor. In addition, the fish sauce adds a specific saltiness to the recipes and tastes amazing in kimchi. It is readily available in grocery stores, but if you cannot find it, it’s recommended that you try your luck for lance fish sauce and anchovy fish sauce. As far as the substitution ratio is concerned, you can use the 1:1 ratio to make sure the kimchi turns out great. In addition to kimchi, the fish sauce tastes amazing in different Asian recipes.
- Dried Shrimps
The dried shrimps are another substitute for Korean salted shrimps and they are dried under the sun. The fresh shrimps are huge but the sun-drying process reduces their size to the size of a thumbnail. However, the drying process will result in a concentrated flavor, which is actually great when you want to replicate the umami flavor. You can use a 1:1 substitution ratio while using dried shrimp as the substitute.
- Red Miso
In case you are looking for a non-seafood alternative for Korean salted shrimps for any reason, you can depend on red miso (it’s a perfect choice for vegan people). The red miso is made with the help of fermented soybeans as well as barley and other grains. In addition, it has a dark brown and red color, which makes it a great addition to kimchi – you won’t have to worry about disturbing the flavor and texture of kimchi. The best thing about red miso is the high glutamic acid content, which results in umami and savory flavor. For the most part, it has a pungent and salty flavor, which is why you should add little red miso.
- Seaweed
If miso is not providing that particular umami flavor, we recommend that you combine it with seaweed to expand the umami notes. In addition to seaweed, you can also opt for kelp powder. As far as seaweed is concerned, it has a fishy flavor while fermented and salted miso paste will add saltiness. In fact, there are different types of seaweed that you can try in place of Korean salted shrimps, such as;
- Nori – this is an edible variety of seaweed that can be consumed in cooked as well as raw forms. It is a great addition to Japanese cuisine and can be used to prepare sushi. It has a subtle flavor and crunchy texture and can be found in sheet form
- Kombu – it is kelp, which can be consumed in cooked or raw form and makes a great addition to broths and soups. In addition, it can be added to dressings, condiments, and sauces. In addition, it has a strong flavor but make sure you rehydrate it before use
- Soy Sauce
This is one of the best substitutes that you can try if you cannot get your hands on Korean salted shrimps. The best thing about soy sauce is that it’s easily available and adds umami flavor to the recipes. In addition, it adds that savory and warm flavor to the recipe. However, you need to remember that it has a watery and thin texture, so be ready for a change in texture.
So, which of these substitutes will you choose?