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To what extent is saeujeot integral to the flavor of kimchi? I've eaten plenty and like it, but I don't recall ever actually seeing any in it. Is shrimp paste more common in commercial recipes? I have nothing against the flavor, but I don't generally enjoy the texture of whole shrimp. I make daeji bulgogi pretty regularly and seeing a Korean food thread is pretty sweet. Going to try making some kimchi this week.
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Dec 24, 2013 05:32
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| # ¿ May 15, 2024 06:37 |
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Guess I'll use two containers and try one with just fish sauce and the other with ground/pound shrimp or anchovy and let the taste buds decide. Thanks.
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Dec 25, 2013 20:09
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