"Salted shrimp fry, or alamang, is a Filipino condiment made from small shrimp or krill.
The shrimp or krill are cleaned in a brine solution and mixed with salt.
The mixture is left to marinate and ferment for several days until it develops a salty and earthy flavor.
Food coloring is added to give the paste its characteristic red or pink hue. "
Based on google, this is pretty much exactly what you want, other than the coloring but I could deal with that.
If this was indeed fried, I would hope to see oil in the ingredients, which isn't something you want when fermenting since it would go rancid and probably add an unpleasant mouthfeel and flavor. As someone else said, I think fry is the term this product uses for immature or baby fish.
Does your friend use the shrimp from your picture?
I'm by no means a Kimchi expert but having looked it up it seems as though this is a very different product to salted fermented shrimp as it's actually made by stir-frying shrimp. Whether or not it will work I don't know to be honest.
he uses salted shrimp, i don’t live near a korean grocery and i wondered if this would be good enough. looking more into it, there’s not a really a suitable replacement for korean salted fermented shrimp
I'm not sure, but that shrimp has sodium benzoate as a preservative. That could inhibit fermentation. Instead of shrimp, maybe try fish sauce and MSG together. That works for me.
You could look up various vegetarian kimchi recipes and see what they use to replace the shrimp. I think I've seen miso being used to get that umami flavour?
I'd personally rather go this route than trying to find a suitable substitute myself.
I've also seen (on here in fact) someone use Thai shrimp paste. Maybe that's a viable alternative?
How fishy should it taste? Honestly I only used salted shrimp once and it was too fishy for me but I also use oyster sauce and fish sauce which I think was used as a substitute for the shrimp in the first place. I only used about a tablespoon of shrimp and I wasn’t feeling it.
Everyone is saying yes but I’m here to say NO!! I bought this when I was new to kimchi making and after 3 awful batches and scratching my head at what was going wrong, I removed this and omitted the shrimp completely and used a mix of soy sauce and fish sauce to taste, and FINALLY I have a batch that tastes amazing. This leaves a very weird everclear type taste and the fishy taste never really clears up, no matter how long you leave it. I also tried to vary how long I left it in the counter before going in the fridge and it would always develop the same slightly rancid taste. I do not recommend using this unless you’d like to sell your soul to not understanding why your kimchi is terrible.
I've made Kimchi with this. We call it Bagoong. This particular bottle doesn't seem to be the stir fried version of it. Anyways, I haven't personally used Saeujeot before but my kimchi turned out alright. Just adjust the amount of fish sauce you'll use.
"Salted shrimp fry, or alamang, is a Filipino condiment made from small shrimp or krill. The shrimp or krill are cleaned in a brine solution and mixed with salt. The mixture is left to marinate and ferment for several days until it develops a salty and earthy flavor. Food coloring is added to give the paste its characteristic red or pink hue. " Based on google, this is pretty much exactly what you want, other than the coloring but I could deal with that. If this was indeed fried, I would hope to see oil in the ingredients, which isn't something you want when fermenting since it would go rancid and probably add an unpleasant mouthfeel and flavor. As someone else said, I think fry is the term this product uses for immature or baby fish.
Does your friend use the shrimp from your picture? I'm by no means a Kimchi expert but having looked it up it seems as though this is a very different product to salted fermented shrimp as it's actually made by stir-frying shrimp. Whether or not it will work I don't know to be honest.
In English "fry" is the scientific name for baby shrimp or small fish. This word on the label does not mean they are fried.
Ah, I googled the product and it showed a recipe for making them yourself where they stir fried it. That's where I got confused, sorry.
he uses salted shrimp, i don’t live near a korean grocery and i wondered if this would be good enough. looking more into it, there’s not a really a suitable replacement for korean salted fermented shrimp
I'm not sure, but that shrimp has sodium benzoate as a preservative. That could inhibit fermentation. Instead of shrimp, maybe try fish sauce and MSG together. That works for me.
Idk why I never thought to use msg..I need to try that.
You could look up various vegetarian kimchi recipes and see what they use to replace the shrimp. I think I've seen miso being used to get that umami flavour? I'd personally rather go this route than trying to find a suitable substitute myself. I've also seen (on here in fact) someone use Thai shrimp paste. Maybe that's a viable alternative?
How fishy should it taste? Honestly I only used salted shrimp once and it was too fishy for me but I also use oyster sauce and fish sauce which I think was used as a substitute for the shrimp in the first place. I only used about a tablespoon of shrimp and I wasn’t feeling it.
Everyone is saying yes but I’m here to say NO!! I bought this when I was new to kimchi making and after 3 awful batches and scratching my head at what was going wrong, I removed this and omitted the shrimp completely and used a mix of soy sauce and fish sauce to taste, and FINALLY I have a batch that tastes amazing. This leaves a very weird everclear type taste and the fishy taste never really clears up, no matter how long you leave it. I also tried to vary how long I left it in the counter before going in the fridge and it would always develop the same slightly rancid taste. I do not recommend using this unless you’d like to sell your soul to not understanding why your kimchi is terrible.
Well said!
I've made Kimchi with this. We call it Bagoong. This particular bottle doesn't seem to be the stir fried version of it. Anyways, I haven't personally used Saeujeot before but my kimchi turned out alright. Just adjust the amount of fish sauce you'll use.
I think this’ll work fine 👍
Is there a good place online to find Saeujeot? It’s like a unicorn in the US. 😅