Savory & Non-Salty Shrimp Paste Salad (Saeu-jeot Muchim)
How to Make a Delicious Shrimp Paste, Doenjang, and Ssamjang Side Dish
This Saeu-jeot Muchim is incredibly delicious when served alongside boiled pork (Suyuk or Bossam) or enjoyed with cabbage wraps. We’ve made it with a non-salty, flavorful profile that highlights its savory and nutty notes, making it a perfect condiment for any meal.
Main Ingredients- 1 Tbsp Saeu-jeot (Shrimp Paste) (Drain the liquid or mince finely)
- 110g Onion (about 1/2 small onion)
- 20g Green Onion (white part only, about 5cm long)
Seasoning Ingredients- 1 Tbsp Minced Garlic
- 2 Tbsp Maesil Cheong (Plum Extract/Syrup) (adjust sweetness)
- 2 Tbsp Perilla Oil (can substitute with sesame oil)
- 1 Tbsp Gochugaru (Korean Chili Flakes) (adjust spiciness)
- 2 Tbsp Toasted Perilla Seed Powder (for extra nuttiness)
- 1 Tbsp Doenjang (Fermented Soybean Paste)
- 1 Tbsp Minced Garlic
- 2 Tbsp Maesil Cheong (Plum Extract/Syrup) (adjust sweetness)
- 2 Tbsp Perilla Oil (can substitute with sesame oil)
- 1 Tbsp Gochugaru (Korean Chili Flakes) (adjust spiciness)
- 2 Tbsp Toasted Perilla Seed Powder (for extra nuttiness)
- 1 Tbsp Doenjang (Fermented Soybean Paste)
Cooking Instructions
Step 1
First, let’s prepare the ingredients for the Saeu-jeot Muchim. Saeu-jeot, being a high-salt fermented paste, is best stored frozen for safety and hygiene. It won’t freeze solid due to its salt content, making it easy to use.
Step 2
Thinly slice the onion. Finely chop the white part of the green onion. Mince the garlic fresh for the best flavor. Having these ingredients prepped will make the mixing process much smoother.
Step 3
In a large bowl, add the 1 tablespoon of Saeu-jeot. Then, add the sliced onion, chopped green onion, and 1 tablespoon of minced garlic. Next, incorporate the key seasoning ingredients: 1 tablespoon of Gochugaru, 2 tablespoons of perilla oil, 2 tablespoons of Maesil Cheong, 1 tablespoon of Doenjang, and finally, 2 tablespoons of toasted perilla seed powder for that wonderful nutty aroma and taste.
Step 4
Now, using chopsticks or a spatula, gently mix all the ingredients and seasonings together until well combined. It’s important to mix gently so the flavors meld without making the vegetables release too much liquid. Once everything is thoroughly mixed, your delicious Saeu-jeot Muchim is ready!
Step 5
This finished Saeu-jeot Muchim is wonderfully balanced – not overly salty, but rich with the umami of the shrimp paste, the savory depth of the doenjang, and the nutty fragrance of the perilla oil and seeds. It’s the perfect side to accompany a bowl of rice.
Step 6
I tried serving this atop warm, boiled pork belly (Suyuk), and it was an absolute delight! It cut through the richness of the pork and added a fantastic texture. It’s also wonderfully paired with cabbage wraps, so give that a try too!
