Korean cooking ingredients:

Salted shrimp

Korean: 새우젓
Romanized Korean: saewoojeot, saewoojut
Wikipedia entry for this ingredient
Where can I buy this? | What recipes use this?

Posted Sunday, July 20th, 2008 at 11:16 pm
Tagged: 새우젓, korean food, korean ingredients, Maangchi, saewoojeot, salted shrimp, salty shrimp sauce

13 Comments:

lane My profile page joined 8/10
Posted August 4th, 2010 at 1:40 am | # | Log in to reply.
How much does a jar cost usually ?
- Maangchi New York City My profile page joined 8/08
  Posted August 4th, 2010 at 2:09 pm | # | Log in to reply.
  under $10.00!
Brian_Montoya Colorado Springs,Colorado My profile page joined 12/09
Posted July 3rd, 2010 at 2:31 pm | # | Log in to reply.
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..
- Maangchi New York City My profile page joined 8/08
  Posted July 4th, 2010 at 12:03 am | # | Log in to reply.
  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.
Hyun
Posted January 1st, 2010 at 7:05 am | # | Log in to reply.
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.
–
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!!
- Maangchi New York City My profile page joined 8/08
  Posted January 1st, 2010 at 9:37 am | # | Log in to reply.
  Happy New Year!
  Salty shrimp never goes bad if you keep it in the refrigerator because it’s fermented food.
Jennifer
Posted December 26th, 2009 at 12:45 am | # | Log in to reply.
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!
- Maangchi New York City My profile page joined 8/08
  Posted December 26th, 2009 at 9:32 am | # | Log in to reply.
  Are you kidding? I never remember aisle number! : )
  http://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.
Yeye
Posted May 28th, 2009 at 4:54 am | # | Log in to reply.
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?
- Maangchi New York City My profile page joined 8/08
  Posted May 28th, 2009 at 7:46 am | # | Log in to reply.
  Use fish sauce then. I sometimes use fish sauce instead of fermented shrimp paste.
mattlai
Posted August 13th, 2008 at 12:08 pm | # | Log in to reply.
oh ok, thanks so much!
Maangchi New York City My profile page joined 8/08
Posted August 13th, 2008 at 7:13 am | # | Log in to reply.
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.
mattlai
Posted August 13th, 2008 at 12:03 am | # | Log in to reply.
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.