Wang Salted Shrimp is a traditional Korean condiment made from small shrimp that have been salted and fermented. This process results in a savory and intensely flavored ingredient that is commonly used in Korean cuisine to add depth of flavor to various dishes.
To make salted shrimp, small fresh shrimp are typically cleaned and mixed with salt. The mixture is then left to ferment for a period of time, allowing the flavors to develop and intensify. The fermentation process gives the shrimp a rich umami taste with a slightly tangy and salty flavor profile.
Wang Salted Shrimp is commonly used as a seasoning or flavoring agent in Korean dishes such as kimchi, stews, soups, and stir-fries. It can also be served as a condiment alongside rice or used to flavor dipping sauces. The unique taste of salted shrimp adds complexity and depth to Korean dishes, making it a staple ingredient in Korean cuisine.
