Saeujeot: Korea’s Most Versatile Fermented Shrimp
Saeujeot (photo by easyn) Among all types of jeotgal (Korean salted and fermented seafood), saeujeot (새우젓, salted shrimp) holds a special place on the Korean dining table. It’s the most widely used and versatile kind — a condiment, a seasoning, and even a side dish in its own right. ( For more background on Korean fermented seafood, see [ The Salty Secret of Korean Cuisine: The World of Jeotgal ]. ) What Is Saeujeot? Saeujeot is made by fermenting small shrimp in coarse sea salt. Over time, the shrimp break down naturally, producing a salty, savory, and slightly briny liquid that adds deep umami to almost any dish. It’s one of the oldest and most essential seasonings in Korean cuisine , found in everything from soups to kimchi. Unlike liquid fish sauces such as aekjeot , saeujeot retains the shrimp’s texture — soft, semi-transparent, and richly flavored. Its aroma may be strong to those unfamiliar with fermented foods, but once tasted, it reveals a delicate, oceanic swe...