One of the typical Korean ingredients in Kimchi is salted shrimp or anchovies. They really do add a nice flavor, though the process is a bit weird for Westerners. Something about a jar of tiny shrimp or fish is rather unnerving. You don’t need these to make good Kimchi, however. The shrimp come in a jar, usually labelled “salted shrimp” in the refrigerated section of a Korean store.

They are just tiny shrimp in salt, that is all. Pulverize a cup or two in the blender and add them to your Kimchi.

Alternatively though, you can just pulverize any ol' frozen shrimp. Or dried shrimp.

The anchovies come in a jar too. Boil them in water, then strain them to remove the bones, and add to your mix.

Also, you can use beef, chicken, or pork broth to add protein to the mix. The main thing is to not use broth that has fat in it. Fat congeals and adds weird fat blobs, which most folks would fine not appealing.

 

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