I recently bought these and have no idea what to make with them. They aren’t fermented and I think the salt isn’t worth “salted” status judging by taste. They are smaller than the teeny anchovies.
I stir fried them with some chinese chives but didn’t notice any major flavor—maybe the chives or my sauce was too strong? Maybe I should make them like anchovy? Any suggested uses or recipes are welcome (and yes I saw the recommendations in the article but I’m hoping I can incorporate this into more “stuff”).
by modernwunder
7 Comments
If you look up 건새우볶음, it should get you pointed in the right direction. Stir fried dried shrimps.
I love these.
Honestly, I just eat them as-is (or very lightly toasted) like anju. Eat it with beer, wine, soju
Or, you can use them when making stock like myulchi-dashi yuksu. We’ve done this many times in the past and it’s quite lovely.
One alternative use is as a base ingredient for soups, lightly toast them first to release more umami.
You can add these to seaweed soup to enhance the flavor.
Use them in a similar way to dried anchovies i.e. to boost flavour in base stocks for soups, stews etc.
That flavour profile added to standard anchovy stock goes really well with dishes like gyeranjjim, dwenjang guks and jjigaes.
You could also just grind it up into powder and use it for adding to soups/stews
i use dried shrimp in my boochoo jeon batter. i grind it in a grinder and then add it to the batter when mixing