Sure this will probably work, just use in moderation. That chili might be overpowering, you want the gochugaru to shine. Fish sauce also works well.
iris-my-case
Don’t think I’ve ever added salted shrimp to my soondubujjigae. Anchovies yea, shrimp not so much.
If your recipe calls for it, i still wouldn’t sub in the prawn chilli, more so cause the chili flavor would overpower what the salted shrimp was supposed to add to the jjigae. The salted shrimp (or anchovies) adds umami but it doesn’t overpower the gochu flavor.
giantpunda
You don’t need salted shrimp.
That fishiness in sundubu jjigae can come from a variety of sources from dried anchovies used for making stock to fish sauce. Both if you really wanted to.
So so long as you have something else to bring that fishy, slightly funky umami flavour, you’re all good.
Hot-Evidence-5520
I made the same recipe you mentioned from Korean Bapsang. I don’t have salted shrimp so I used dasida beef stock powder instead, adding a little at a time until I liked the flavor.
sykschw
You dont need either, its a stew you can add whatever
SuggestionSea8057
I’m allergic to seafood, when I eat it I don’t add any seafood.
7 Comments
You don’t need salted shrimp for tofu soup.
I like this recipe https://youtube.com/shorts/eNxEaaNmInY?si=H2yHwPFXA1gCZi1C
You can change the protein to whatever you like
Sure this will probably work, just use in moderation. That chili might be overpowering, you want the gochugaru to shine. Fish sauce also works well.
Don’t think I’ve ever added salted shrimp to my soondubujjigae. Anchovies yea, shrimp not so much.
If your recipe calls for it, i still wouldn’t sub in the prawn chilli, more so cause the chili flavor would overpower what the salted shrimp was supposed to add to the jjigae. The salted shrimp (or anchovies) adds umami but it doesn’t overpower the gochu flavor.
You don’t need salted shrimp.
That fishiness in sundubu jjigae can come from a variety of sources from dried anchovies used for making stock to fish sauce. Both if you really wanted to.
So so long as you have something else to bring that fishy, slightly funky umami flavour, you’re all good.
I made the same recipe you mentioned from Korean Bapsang. I don’t have salted shrimp so I used dasida beef stock powder instead, adding a little at a time until I liked the flavor.
You dont need either, its a stew you can add whatever
I’m allergic to seafood, when I eat it I don’t add any seafood.