Saeu-jeot

Saeu-jeot

Alternative names	Salted shrimp
Type	Jeotgal
Place of origin	Korea
Main ingredients	Shrimp
Media: Saeu-jeot

Saeu-jeot^[1] (Korean: 새우젓) is a variety of jeotgal, salted and fermented food made with small shrimp in Korean cuisine. It is the most consumed jeotgal along with myeolchi-jeot (멸치젓, salted anchovy jeot) in South Korea. The name consists of the two Korean words saeu (새우, shrimp) and jeot. Saeu-jeot is widely used throughout Korean cuisine but is mostly used as an ingredient in kimchi and dipping pastes. The shrimp used for making saeu-jeot are called jeot-saeu (젓새우) and are smaller and have thinner shells than ordinary shrimp.^[2]

The quality of saeu-jeot largely depends on the freshness of the shrimp. In warm weather, fishermen may immediately add salt for preliminary preservation.