Salted fermented shrimp

Saeujeot 새우젓

This salted fermented shrimp is a variety of Korean jeotgal (salted and fermented food) which is a common and versatile ingredient in Korean cuisine.



salted shrimp

Salted shrimp


Recipes that use salted fermented shrimp (saeujeot):



  1. Brian_Montoya Colorado Springs,Colorado joined 12/09
    Posted July 3rd, 2010 at 2:31 pm | # |

    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 joined 8/08
      Posted July 4th, 2010 at 12:03 am | # |

      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.

  2. Jennifer
    Posted December 26th, 2009 at 12:45 am | # |

    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!

  3. rluci Florida, USA joined 7/17
    Posted July 8th, 2017 at 10:21 am | # |

    Thanks so much for the excellent information. I cannot find Saeujeot anywhere. Can I substitute Vietnamese salted shrimp paste sauce?

    • Maangchi New York City joined 8/08
      Posted July 11th, 2017 at 1:17 am | # |

      Yes, you can use salted shrimp paste, too.

  4. gregb Illinois joined 5/17
    Posted May 10th, 2017 at 10:02 pm | # |

    I bought salted shrimp fry from the Philippines by accident. Is it ok to use these instead?

  5. Lexa922 Germany joined 1/17
    Posted January 29th, 2017 at 10:50 am | # |

    Hi maangchi
    The saeujeot at my grocery store is frozen. Should I put it back in the freezer after I used it?

  6. John in Baton Rouge Baton Rouge Louisiana joined 12/16
    Posted January 16th, 2017 at 8:30 pm | # |

    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.

  7. JunoMalone Idaho joined 5/16
    Posted May 30th, 2016 at 7:39 pm | # |

    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!

    See full size image

    • Maangchi New York City joined 8/08
      Posted May 31st, 2016 at 10:37 pm | # |

      Yes, that’s salty fermented shrimp. Good luck with making delicious kimchi!

  8. pookieza Thailand joined 3/16
    Posted March 14th, 2016 at 9:07 pm | # |

    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.

    • MezyMinzy Ontario, Canada joined 2/17
      Posted May 4th, 2017 at 6:58 pm | # |

      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 :)

  9. anna09 Hungary joined 2/16
    Posted February 2nd, 2016 at 3:43 am | # |

    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!

    • Maangchi New York City joined 8/08
      Posted February 2nd, 2016 at 2:23 pm | # |

      Yes, use a little bit of shrimp paste. It will add more flavor. Or skip it and add more fish sauce.

  10. stage89 singapore joined 2/15
    Posted March 17th, 2015 at 2:55 am | # |

    Hi maangchi

    I would like to ask in singapore where can I find this Salted fermented shrimp Saeujeot 새우젓?? Cause I want make kimchi

  11. Nimrod Sabah, Malaysia joined 7/13
    Posted September 4th, 2013 at 1:23 am | # |

    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!!

    • Maangchi New York City joined 8/08
      Posted September 5th, 2013 at 10:35 am | # |

      I’d like to taste the fermented salted shrimp that you mentioned. It will probably be tasty with strong flavor. : )

    • Bebabobo Malaysia joined 2/16
      Posted January 31st, 2016 at 9:12 pm | # |

      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

  12. KrynauwOtto2 Pretoria, South Africa joined 9/13
    Posted September 2nd, 2013 at 8:25 am | # |

    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!

    • Maangchi New York City joined 8/08
      Posted September 2nd, 2013 at 3:01 pm | # |

      yes, you can add saeujeong to your kimchi paste. I would chop it up. Good luck with making delicious kimchi!

  13. youneversee Canada joined 12/11
    Posted December 22nd, 2011 at 12:37 pm | # |

    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.

    • Maangchi New York City joined 8/08
      Posted December 22nd, 2011 at 5:57 pm | # |

      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.

  14. adohrfarms joined 1/11
    Posted January 30th, 2011 at 7:03 pm | # |

    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.

  15. lane joined 8/10
    Posted August 4th, 2010 at 1:40 am | # |

    How much does a jar cost usually ?

  16. Hyun
    Posted January 1st, 2010 at 7:05 am | # |

    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 joined 8/08
      Posted January 1st, 2010 at 9:37 am | # |

      Happy New Year!
      Salty shrimp never goes bad if you keep it in the refrigerator because it’s fermented food.

  17. Yeye
    Posted May 28th, 2009 at 4:54 am | # |

    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 joined 8/08
      Posted May 28th, 2009 at 7:46 am | # |

      Use fish sauce then. I sometimes use fish sauce instead of fermented shrimp paste.

  18. mattlai
    Posted August 13th, 2008 at 12:08 pm | # |

    oh ok, thanks so much!

  19. Maangchi New York City joined 8/08
    Posted August 13th, 2008 at 7:13 am | # |

    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.

  20. mattlai
    Posted August 13th, 2008 at 12:03 am | # |

    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.


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