Korean Salted Fermented Shrimp Saeu-jeot Saewoojeot for Making Kimchi / Cooking Fermented Shrimp Salted Shrimp 韩式虾酱
Saeujeot 새우젓 is an ingredient in Korean cooking that is made by salting and fermenting tiny shrimps over many months. It is a well-known and an essential ingredient in making Kimchi, but you can actually use it in a variety of other dishes and it helps to greatly deepen the flavor!
This ingredient is often used as a salty seasoning in Korean cooking in addition to salt or in lieu of it. It is also used as a condiment – especially when eating pork. I list some of the pork dishes below. The great thing about Saeujeot is that these keep for a long time in your refrigerator because it’s so heavily salted.
A variety of salted and fermented seafood (jeotgal) is used in Korean cuisine, and salted fermented shrimp is a common and versatile ingredient. It has a deep flavor, so it’s used to season many Korean dishes in place of salt. Many Koreans include salted fermented shrimp in their kimchi paste when making kimchi.