Dehydrate Saeu-jeot

I have a question. I know it’s not the traditional way to do it, but I made kimchi the first time and bought a huge thing of shrimp jeot. I know it’s fermented but I wanted to try making it a little more convenient to add to random dishes.

If I blended and dehydrated it, do you think that’s a clever use of the condiment? Or is it just a big waste of time and what recipes would you recommend I use it with?

Thank you!

submitted by /u/SteebyJeebs
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