- 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
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! : )
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.
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.