Korean Shrimp

Shrimp in Korean Cuisine: The Sweet, Versatile Seafood Essential

Discover how shrimp transforms Korean dishes from festive saewoo jeon to umami-rich kimchi. Learn cooking methods, nutritional benefits, and authentic uses in Korean cuisine.

Shrimp holds a treasured place in Korean cuisine, bringing delicate sweetness and impressive nutritional value to both everyday meals and special celebrations. From the festive saewoo jeon (새우전) served during Chuseok and Seollal to the umami-rich saeujeot (새우젓) that enhances kimchi fermentation, this versatile seafood ingredient showcases the depth and sophistication of Korean cooking traditions.

Whether you’re discovering Korean ingredients for the first time or expanding your culinary repertoire, understanding how to use shrimp in Korean dishes opens doors to authentic flavors that have delighted Korean families for generations.

What Makes Shrimp Special in Korean Cooking?

Korean cuisine utilizes shrimp in three distinct forms, each offering unique flavor profiles and culinary applications. Fresh shrimp provide sweet, tender protein perfect for pan-frying and soups, while dried shrimp (mareun saewoo) add concentrated umami to vegetable dishes and kimchi. Most importantly, salted fermented shrimp (saeujeot) serves as one of Korea’s most essential seasonings.

The cultural significance of shrimp extends beyond flavor. Fresh shrimp are commonly butterflied and pan-fried into saewoo jeon during holidays such as Chuseok and Seollal for their festive appeal and beautiful presentation. This pink-orange hue when cooked enhances the color harmony central to Korean food presentation.

Traditional Korean Shrimp Preparations

Fresh Shrimp Applications:

1. Saewoo Jeon (새우전): Pan-fried shrimp pancakes where jumbo shrimp are butterflied, coated in flour and egg batter, then fried until golden
2. Saewoo Tang: Clear shrimp soup that highlights the seafood’s natural sweetness

Dried and Fermented Uses:

1. Maleun saewoo bokkeum (마른새우 볶음): Sautéed dried shrimp that makes an excellent Korean side dish, high in calcium
2. Kimchi enhancement for deeper umami flavor
3. Stir-fry additions for vegetable dishes

How Do You Use Salted Shrimp in Korean Cooking?

Salted fermented shrimp (saeujeot) is a traditional Korean condiment made by fermenting salted shrimp, providing deep flavor that’s used to season many Korean dishes in place of salt. This ingredient transforms ordinary dishes into complex, umami-rich creations that define authentic Korean taste.

The highest quality saeujeot, called yukjeot (육젓), is made with shrimp harvested in June and is regarded as the most preferred for making kimchi because of its richer flavor and bigger shrimp. During fermentation, naturally occurring lactic acid bacteria and enzymes break down proteins in the shrimp and create umami flavor compounds.

Essential Saeujeot Applications

In Kimchi Making: Saeujeot is considered almost essential in kimchi seasoning, providing the subtle briny depth that balances chili heat and garlic.

Soup Enhancement: Perfect for seafood stews like sundubu jjigae and dongtae jjigae, where salted fermented shrimp adds great flavor of the salty ocean.

Vegetable Seasoning: Used in dishes like hobak bokkeum namul (stir-fried zucchini), where saeujeot is applied first to draw out liquid and season before cooking.

What Are the Health Benefits of Shrimp?

Shrimp delivers impressive nutritional value while remaining low in calories and fat. Shrimp is a best source of EPA+DHA, iodine, selenium, and vitamin B12, while also providing excellent amounts of protein, taurine, carotenoids, copper, and phosphorus.

Nutritional Powerhouse Profile

High-Quality Protein: Shrimp contains more than 20 grams of protein per 100 grams for only 106 calories, making it one of the most protein-dense foods available.

Essential Minerals: Among nutrients shrimp offer, they are particularly high in selenium, supplying 57% of the daily value for this mineral that acts as an antioxidant and plays important roles in DNA repair and immune system strengthening.

Brain-Supporting Nutrients: Shrimp provides 59 percent of daily vitamin B12 needs, which bodies require to make red blood cells and carry out essential functions, plus choline needed for mood, memory, and muscle control.

Heart-Healthy Fats: Per 100 grams, shrimp provides 540 mg of omega-3 fatty acids in the form of DHA and EPA, offering more omega-3 than many fish varieties.

Shrimp has one of the very lowest mercury concentrations out of all seafood, with a high ratio of selenium compared to mercury that research suggests helps mitigate mercury toxicity.

How Do You Choose and Prepare Korean-Style Shrimp?

Success with Korean shrimp dishes starts with selecting quality ingredients and proper preparation techniques. When buying shrimp, look for specimens that appear firm and shiny without any smell – they may smell like the ocean, which is beautiful, but shouldn’t be stinky.

Fresh Shrimp Selection and Prep

For Saewoo Jeon: Use jumbo shrimp even though they’re more expensive – it will be worth it for the best results. Butterfly the shrimp by cutting along the curved back without cutting through, then open the halves and remove the vein.

Storage and Safety: Store salted fermented shrimp in the refrigerator where it will keep for 6 months. Most "fresh" shrimp at seafood counters were frozen at some point, so frozen shrimp are often the best choice.

Cooking Methods for Maximum Flavor

Traditional Pan-Frying: Coat shrimp in flour and egg batter before frying to create crispy exteriors that contrast beautifully with tender seafood inside.

Korean-Chinese Style: For kkanpung saeu, mix shrimp with potato starch and egg until evenly coated, then double-fry for light, crispy texture before tossing in sweet-spicy sauce.

Dried Shrimp Preparation: Sauté small dried shrimp with soy sauce, sugar, and sake, finishing with rice syrup for glossy, flavorful results.

What Can You Substitute for Korean Shrimp Ingredients?

When Korean-specific shrimp products aren’t available, several alternatives can provide similar flavors and functions in your cooking.

Saeujeot Substitutes

The most similar substitute for salted shrimp is shrimp paste, which is ground-up salted shrimp that has been fermented – use 2 teaspoons of shrimp paste to replace salted shrimp. Anchovy paste provides similar umami flavor, while dried shrimp offer comparable taste when used in equal amounts.

For vegetarian alternatives, red miso makes an excellent substitute containing glutamic acid responsible for savory umami flavor, and combining miso with dried seaweed or kelp powder adds the fishy taste component.

Embrace the Authentic Flavors of Korean Shrimp

Shrimp in Korean cuisine represents far more than simple seafood—it embodies the culture’s sophisticated approach to balancing nutrition, flavor, and visual appeal. From the festive elegance of saewoo jeon gracing holiday tables to the foundational umami that saeujeot brings to everyday kimchi, these versatile ingredients connect modern kitchens to centuries of Korean culinary wisdom.

Whether you’re preparing your first Korean-inspired meal or deepening your understanding of traditional ingredients, incorporating shrimp into your cooking opens pathways to authentic flavors that have nourished and delighted Korean families for generations. Start with simple preparations like dried shrimp fried rice or beginner-friendly shrimp pancakes, then gradually explore the complex depths of fermented ingredients as your confidence grows.

Experience these authentic flavors for yourself by incorporating Korean-style shrimp preparations into your cooking repertoire, and discover how this sweet, versatile seafood can transform your understanding of Korean cuisine.