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. Buy it in Korean grocery stores and store it in the fridge. It will keep for 6 months.
The asian store I shop at has big assortment but I only see shrimp sauce and shrimp paste. Can that be used instead?
Hi maangchi I have a jar of salted shrimp that says the best use by date of year 2020 does that mean it goes bad? Or does it get extra xtra fermented like kimchi. It’s unopened and fridgerated . I’m hoping you can tell me what you think
Can the fermented shrimp be frozen?
Yes – but why? It keeps in the fridge indefinitely.
Fermented shrimp is hard to find. How do you make it at home? Would love a recipe.
I bought my first jar of salted shrimp sauce. There was a very foul odor, like decaying seafood. Is that how it is supposed to smell?
Hi Maangchi,
I really want to try making Kimchi with these salted fermented shrimps but I can’t find them in Germany. Do you know how to make it at home? I only found dried frozen tiny shrimps.. Can I do something with that?
Thanks and best regards ~
Tina
I had no Saeujeot the first time i made kimchi and it was really fine anyway. When I made the second batch, i had found Saeujeot so I added it to kimchi… and it turned to be even better than the first time! If you can found it, don’t skip it!
Hi! Where did you buy Saeujeot in France ? I keep looking for it around Paris without success… Thank you !
Hello Cassandre,
I saw saeujeot in some Korean/Japanese grocery stores in Paris.
You can find it at Ace Mart (Opera metro station, mostly Japanese products), Hana Food (La motte picquet grenelle), Hi Mart (Charles Michel metro station) for example.
I recommand Hi Mart (even if the owners can appear a bit rude sometimes), I found there many things I couldn’t find… perilla seeds powder, sundae and even real good Korean radish !
About Seaujot, everytime, it is located in the frozen section. It’s a bit expensive but the shrimps are good quality and your kimchi will be even more delicious.
Have fun in your kitchen ;)
Super merci beaucoup ! J’espère aussi trouver de la poudre de soja fermenté mejugaru…
How do i make the fermented Shrimp at home? because i cant find it in Taiwan. I saw online that you can make it yourself with Shrimp, Sea salt, glutinous rice porridge, and soju, but i don’t know the exact amounts or how long i have to ferment it for
Hi Maangchi, can I keep this product at room temperature before using?
It’s better to keep it in the fridge, Bobo!
Hi Maangchi! I’ve been watching, reading and cooking your recipes for years. My husband and I both love it! I purchased a box of cabbage at the grocery store and was planning on making lots of kimchi. But is it safe to use and consume fermented shrimp (새우젓) during pregnancy? I wanted to add it into the kimchi but was unsure since you don’t cook the 새우젓.
Thank you!!! ❤️
Congratulations on your pregnancy! You are making Korean food at home, so your baby will be born familiar with Korean food! : )
Yes, it’s no problem to eat fermented shrimp or any fish sauce when you are pregnant.
Good luck!
How long can I keep it in the fridge after opening?
You can refrigerate it until it runs out, even years!
Hi Managachi,
I am from Hobart, Tasmania what is a good alternative if the fermented shrimp can’t be found? Thank you
It depends on what you’re making.
For kimchi, you can skip it, or use just just a little more fish sauce.
Maangchi-
Thanks so much for the excellent information. I cannot find Saeujeot anywhere. Can I substitute Vietnamese salted shrimp paste sauce?
Yes, you can use salted shrimp paste, too.
I bought salted shrimp fry from the Philippines by accident. Is it ok to use these instead?
Hi maangchi
The saeujeot at my grocery store is frozen. Should I put it back in the freezer after I used it?
I was leery of trying this because it’s so “different”. Before trying it, i thought it would be too “shrimpy” and overpowering. It really isn’t.Turns out, I love it. I use it for a lot of things. Try it in a shrimp stir fry for added shrimp flavor. Use it in any seafood dish. Remember to reduce the salt/soy sauce in the recipe. It’s delicious.
Hello Maangchi and Friends i have Filipino Salted Shrimps, called Bagoong Alamang it contains shrimp, water, salt and Vinegar.
Can i use it to substitute the Korean product you recommend?
Thank you in advance!
Love a pinay living in Germany!
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Excuse me, i forgot to mention that i would like to use it for kimchi!
Possible?
Ooh~ It looks stinky! :) Korean fermented shrimp (saeujeot) doesn’t use vinegar and water but you can add some if you want.
Hi Maangchi! Is this the right variety of salted/fermented shrimp to use in your Kimchi recipe? I realized after I bought it that it’s labeled ‘pickled shrimp’, but the only ingredients listed are shrimp and salt so maybe it’s the right stuff? Thanks!
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Yes, that’s salty fermented shrimp. Good luck with making delicious kimchi!
I can’t find Korean fermented shrimp so use the Cincalok. When I opened mine, it was fizzing which meant it was still fermenting! Perfect! Like to eat it on hot rice with some green onion and hot chilis and of course to make kimchi!
Hi Maangchi
I would like to do homemade Kimchi, but I don’t have salted shrimps.
What should I do between skip putting salted shrimps,
adding more salt, or adding more fish sauce.
I couldn’t find the salted shrimp the first time I made kimchi, I just left it out completely, didn’t bother substituting anything, and it turned out great! Don’t worry too much :)
Hi Maangchi,
If I’m making kimchi, can I substitute this with thai shrimp paste? Or is adding more fish sauce is better?
Thank You!
Yes, use a little bit of shrimp paste. It will add more flavor. Or skip it and add more fish sauce.
Hi maangchi
I would like to ask in singapore where can I find this Salted fermented shrimp Saeujeot 새우젓?? Cause I want make kimchi
Check out a Korean grocery store. There are many Korean grocery stores in Singapore. Good luck! https://www.maangchi.com/shopping/singapore
Hiya & Shallom aunty Maangchi :),
I’ve tried making my first Kimchi and it turns out so good even I’m not master in veges chopping skill..hehe…I always do researches since then, and I really want to modify my next Kimchi that I’ll make around November..(impatient)..:)
I really want to try to put salted shrimp in my Kimchi. For your information aunty, Saeujeot is called as Cencaluk in Malaysia. The ingredients are the same but we put a little bit rice in it. :)
I’m happy with it because I can buy this salted shrimp easily and put it into my next Kimchi..Yippie!!
I’d like to taste the fermented salted shrimp that you mentioned. It will probably be tasty with strong flavor. : )
Hello Nimrod, I’m from Malaysia too. Thanks for point it out that Jeotgal is almost the same as cencaluk. I’m happy to hear that. Have you tried making your kimchi using cencaluk.? If it works I plan to use it too. Thanks
Hi Maangchi,
Thank you so much for your nice recipes! I really do appreciate it!
I was wondering if I add this saeujeot to the kimchi, do I chop it up or do I put it in whole to the paste?
Thank you!
yes, you can add saeujeong to your kimchi paste. I would chop it up. Good luck with making delicious kimchi!
Hi maangchi,
how often is this used in Korean cooking? I am going to Korea in February with a friend who is allergic to shrimp and I am a little worried about it, since we don’t speak Korean we won’t be able to ask.
thanks!
You can add it to your kimchi paste, use it for steamed eggs instead of salt, or use it when you sautee zucchini. It depends on how much you like it.
My small asian store only had this thai/chinese type of shrimp paste.
This one is very red and has a layer of oil on top. Is it okay to use for kimchi or is the oil bad? Thank you.
How much does a jar cost usually ?
under $10.00!
I recently bought a small jar for kimchi but i noticed that at the market some jars of shrimp had pink shrimp while others had a more yellowish gray tinge (i bought the pink because they looked more appetizing lol). why do they do that? i also saw some jars that had half pink and half grey..
You did a good job! I would choose pink one, too. “some jars that had half pink and half grey..” The top part of salty shrimp exposed to the air or sunlight in the jar sometimes becomes brown.
Hi Maangchi,
How long can you refrigerate shrimp paste without it spoiling?
I make kimchi maybe once every two months and I’m weary about buying too much.
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I love your website by the way… I’ve looked for something like this for such a long time. You are a pioneer..don’t stop!!
Happy New Year!
Salty shrimp never goes bad if you keep it in the refrigerator because it’s fermented food.
Hey Maangchi (:
i was wondering I know you use to live in Toronto so i assume you went to P.A.T to shop for korean grocery so i was wondering what aisle 새우젓 would be in? i was looking for it the other day but i couldnt find it
thank you!
Are you kidding? I never remember aisle number! : )
https://www.maangchi.com/ingredients/salted-shrimp
Copy the shrimp sauce photo and show it to a sales clerk there. It’s the easiest way to find it.
Maangchi, I’m trying to do 계란 찜 but i don’t have a salted shrimp. What can i substitute for it? Can i use fish sauce?
Use fish sauce then. I sometimes use fish sauce instead of fermented shrimp paste.
oh ok, thanks so much!
mattlai,
Oh, I should have explained what is this used for. Sorry! Check out my egg side dish where I used it.
You can use it in kimchi paste, too. 2 or 3 tbs of shrimp sauce (depending on your taste) will be enough for the amount of the kimchi that I made in the video.
hi maangchi
i wuold like to know what these are used for?
can you add this to kimchi?
if so, how much of this would you add following your cabbage kimchi recipe thanks!
ps, maybe in some time you can post reciped that use this, i would love that.