When cooked into food, a little bit of this concentrated paste adds a whole lot of delicious shrimp flavor. When pounded and blended in with an array of aromatic herbs and spices, its powerful smell dissipates and actually makes the entire concoction very fragrant. Just about every curry paste has a dab or two of gkapi in it. It is an essential ingredient in making chilli pastes and curry pastes. Like fish sauce, gkapi is rich in protein and B vitamins. Not having the faintest idea of what it is supposed to be like, some have tried to return the product, complaining to the store that it has rotted and spoiled. Many Westerners have unknowingly purchased gkapi because of its benign name, "shrimp paste," only to discover its true nature. Many are undeniably foul-smelling, but there are a few brands that actually have a pleasant, albeit very powerful, roasted shrimp aroma. There are vastly varying qualities, the odor differing accordingly. Shrimp Paste (gkabi or kapi): This concentrated product of finely ground fermented shrimps in sea salt has an even more compelling smell than its companion, fish sauce. See A Note on Thai Spelling and Pronunciation Kasma tends to use Gkabi, which is closer to how it sounds when spoken in Thai. The official transliteration of the Thai กะปิ is actually kapi. Note: Because Thailand uses a different script, transliterations from Thai to English can vary. 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.See Also: How Shrimp Paste is Made | Blog entry on Shrimp Paste You can store this mixed sauce in the fridge for about 3-4 days in the fridge. Here are the main ingredients for my version: You can modify the recipe by making it more sweet, tangy or spicy. Pretty much combine all the ingredients in a small bowl and stir until mixed well. How do you make Korean Dipping Sauce with Salted Shrimp? It can also be used in other Korean cuisine, like soups, stew, and stir fries. Most Koreans use saeujeot when making kimchi. 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? Saeujeot can be found in the refrigerated section near the kimchi aisle. Check out your nearest Korean grocery store. The texture and color is way different too. They don’t quite smell or taste the same. If you were to ask me, It is not like shrimp paste or fish sauce. The texture is soft and not noticeable when chewed. When you use saeujeot in cooking, you can use them whole or chop them to your liking. The body parts are still intact as a whole and it is not broken into pieces or mashed. Second because they look cute inside the jar. One because it doesn’t have a fishy odor when fresh. I am not a huge fan of fermented seafood, but I don’t mind Saeujeot as much. If you look into the seujeot jar, you can actually see the tiny shrimps. Also known as salted shrimp, Saeujoet, is one of popular Korean condiments. To make the Korean dipping sauce, you first need the main ingredient, which is Saeujoet. 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?
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