Korean seasonings

Gochujang

A bit sweet and spicy paste.
Use in a similar way as miso (but not for misoshiru soup).

Ami no shiokara / saeujeot / salted baby shrimp

One of the essential ingredients of kimchi, these little salted fermented shrimp are added to kimchi to provide the umami of amino acid and to promote fermentation. It is a powerful seasoning in soup, too. A tiny amount gives aromatic depth to jjigae Korean stew or nabe hot-pot dishes. It is also eaten as a condiment, as is, or mixed with green onions, sesame oil and toasted sesame seeds. It contains a high amount of lipase, an lipoclastic enzyme that breaks down fat… sounds good, doesn’t it? However, it is very salty, and you need to watch the overall salt content of your meal when using these little guys.