Salted shrimp, or saeu-jeot, is a traditional Korean ingredient made by fermenting small shrimp with salt. It has a salty and rich umami flavor and is widely used in Korean cooking, especially for making kimchi, stews, or dipping sauces.

If salted shrimp is difficult to find, you can substitute it with other fermented fish sauces like anchovy fish sauce or sand lance fish sauce (kanari aekjeot). While the taste won’t be exactly the same, it will still add a similar depth of flavor.