What does it taste like?
Flavor and texture vary by variety, freshness, and preparation.
Seafood
새우
Common aliases
shrimp · prawn · prawns
Shrimp appears in Korean soups, stir-fries, salads, and side dishes. The source recipe may use a particular cut or form, so check the Korean ingredient note before cooking.
Flavor and texture vary by variety, freshness, and preparation.
Use the form and amount listed in the recipe; trim or rinse as needed.
Look for fresh shrimp with no off smell or sliminess.
Refrigerate promptly and follow the package date when one is provided.
Firm white fish or mushrooms can work, with a different texture and flavor.

A rich rice porridge simmered with abalone, shrimp, mushrooms, and carrot, finished with pine nuts and served with low-sodium soy sauce.
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A clear seaweed soup with clams, radish, dried shrimp, aromatics, and a light seasoning of low-sodium soy sauce and glasswort powder.
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Fresh baby napa cabbage and scallions tossed in a spicy dressing of potato, chili powder, plum syrup, fish sauce, salted shrimp, radish, onion, ginger, and garlic.
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Fresh green garlic and dried squid are coated in a lightly thickened spicy seafood seasoning and served fresh or lightly fermented.
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A savory kimchi stew with steamed pork and tofu meatballs, bean sprouts, and a deeply flavored beef broth.
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A delicate steamed egg custard filled with bamboo shoot, chestnut, fish cake, shiitake mushroom, ginkgo nuts, shrimp, and pine nuts.
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A delicate kelp-broth soup with oysters, tofu, green onion, seaweed, and red chili, finished with sesame oil.
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Hand-cut noodles served in a rich perilla seed broth made with dried shrimp, anchovies, kelp, radish, onion, and garlic.
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Steamed radish and prawns are tossed with green onion, garlic, chili powder, soy sauce, sesame oil, and sesame seeds for a savory seasoned side dish.
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