This salted fermented shrimp is a variety of Korean jeotgal (salted and fermented food) which is a common and versatile ingredient in Korean cuisine.
Posted Sunday, July 20th, 2008 at 11:16 pm
Tagged: 새우젓, korean food, korean ingredients, saewoojeot, salted shrimp, salty shrimp sauce
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! http://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. : )
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?
yes, you can add saeujeong to your kimchi paste. I would chop it up. Good luck with making delicious kimchi!
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.
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 ?
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.
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.
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
Are you kidding? I never remember aisle number! : )
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!
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.
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.
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