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Rinsing the shrimp paste briefly in cold water removes excess salt, then blending it with a rich, homemade dried anchovy-kombu broth creates a savory side dish thatโs full of umami without being overly saltyโlike a nourishing tonic for your meal.

A versatile seasoned saeujeot made in the style of sundae-guk restaurants, enhanced with Miwon, sugar, and thinly sliced red chili pepper for deep umami and a spicy kick.