Dried shrimp are also used in Korean cuisine, where they are soaked briefly to reconstitute them, and are then stir-fried with seasonings—typically garlic, ginger, scallions, soy sauce, sugar, and hot peppers—and served as a side dish.
It is made with Neverita didyma (a sea snail), dried shredded squid or dried Alaska pollack, vegetables such as sliced cucumber, and shredded scallions, and mixed with a hot and spicy sauce.
The technique of sauteeing the combined base ingredients of garlic, scallions and ginger is sometimes compared with the French mirepoix.