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Home Condiments and Sauces

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salted fermented shrimp saeujeot in small glass bowl

Salted Fermented Shrimps

Korean Name: 새우젓

Romanization: Saeujeot

Scientific Classification: Neomysis awatschensis and others

Flavor Profile/Texture:

briny salty umami

Substitutes:

anchovy sauce

Goes well with:

kimchi, pork

What is/are Salted Fermented Shrimps ?

Salted shrimps or Saeujeot 새우젓 is a type of Jeotgal that is made by salting and fermenting tiny shrimps. It used in Korean cuisine as a way to add a salty umami note to the dish. It's an important ingredient in kimchi but is also added to various side dishes, dipping sauces and stews.

close up of saeujeot shrimps
Saeujeot (salted fermented shrimps closeup)

The shrimp are very small in comparison to typical ones. There are various types of Saeujeot made in Korea and the differences are based on when the shrimps were harvested.

Saeujeot made in May is called 오젓 Ojeot, in June is called 육젓 Yukjeot and in the fall it’s called 추젓 Chujeot.  Among these, the June jeotgal (Yukjeot) is known to be the best for Kimjang Kimchi making.

Not To Be Confused With

  • shrimp paste

Where and What To Buy

Korean Grocery Stores, online

Try to buy ones where you can see the shrimps still whole and not too broken up. Also, the better ones are where the color is more vibrant and not cloudy. If you can, buy a couple and compare the taste. It may be really salty to eat so just taste a tiny bit. But you can tell which one tastes better.

How to Use/Cook

  • Add to Kimchi - especially kimchis like Kkakdugi.
  • Eat it with Pork Belly or Grilled Pork (unseasoned). It not only tastes good, Saeujeot contains 'lipase' - an enzyme known to help digest pork fat.

How to Clean/Store

Store in the refrigerator in a sealed jar.

Nutrition/Health Info

  • Saeujeot has very high salt content so use it sparingly.
  • Saeujeot is known to contain the digestive enzyme Lipase which aids the digestion of animal fat.

Recipes that use it:

Kkakdugi fully ripe - plated on leaf shaped green dish

Kkakdugi – Cubed Radish Kimchi Recipe

Young Radish (Chong Gak) Kimchi

Easy Young Radish Kimchi (총각김치 Chonggak Kimchi)

collage of 4 korean dishes that use saeujeot salted fermented shrimps

12 Korean Recipes Using Saeujeot (Salted Fermented Shrimps)

putbaechu kimchi in glass bowl on straw mat

Easy Putbaechu (Seoul Green Cabbage) Kimchi for Summer!

Hobak Bokkeum close up on white shallow bowl on white table cloth

Hobak Bokkeum (Stir-Fried Zucchini)

Easy Kimchi Recipe using the Blender

close up of pork belly, spicy radish salad and pickled cabbages in black plate

Bossam – Korean Boiled Pork Belly Wrap

Easy Kimchi aka Mak Kimchi (막김치)

Korean Easy Kimchi Recipe aka Mak Kimchi

Korean Steamed Egg in Hot Pot (Gyeran/Kyeran Jjim 계란찜)

Korean Steamed Egg in Hot Pot – Gyeran Jjim

Bugeo Guk (Korean Dried Pollock Soup)

Dried Pollock Soup – Bugeo Guk (북어국)

Sundubu Jjigae (Soft Tofu Stew) Finished

Spicy Soft Tofu Stew (순두부찌게 Sundubu Jjigae)

References:

https://www.sciencedirect.com/science/article/abs/pii/S0044848610000104

Korean Ingredient Glossary!

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