Saeujeot (Korean Salted Shrimp)| a delicious aroma and a strong salty taste. Learn how to use it below!

Saeujeot is a traditional Korean condiment made from salted shrimp. This rich ingredient of my mother adds depth to the dish and has a delicious aroma and a strong salty taste. Learn how to use it below!

What is Saeujeot?

Saeujeot, Saeujot, or Saeu-jeot (새우젓), also known as the salted Korean shrimp, is a product of fermented food made from salted shrimp.

The shrimp used to make the saeu-jeot are called jeot-saeu (젓새우) and are part of the Acetes genus. They are smaller and have thinner shells than conventional shrimp. It is said that the finest salted fermented shrimp are made from shrimp caught in June (the lunar calendar).

Salted shrimps are usually stored in a large container with a layer of salted shrimp on the bottom and a layer of salt on top. The barrel is sealed with oxygen and ripens for months in the shade at low temperatures.

During the fermentation process, naturally occurring lactic acid bacteria and enzymes break down proteins in the shrimp and form a mixture of umami flavors.

Boiled shrimp look pale pink and white, with a clear, milky texture. It has a strong fishy smell and is very salty.

How to use Saeujeot

Saeujeot is often used extensively in making kimchi, but it is also an important ingredient in many Korean dishes, including roasted eggs and soups.

One of its most attractive features is that it provides depth and complexity to your container without surpassing other ingredients. It is good to note that saeujeot may be slightly stronger and more salty, so you should consider that when cooking recipes.