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.

saeujeot

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salted shrimp

Salted shrimp

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Recipes that use salted fermented shrimp (saeujeot):

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44 Comments:

  1. enochschen Taiwan joined 7/18 & has 1 comment

    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

  2. Bobo Cambodia joined 5/18 & has 1 comment

    Hi Maangchi, can I keep this product at room temperature before using?

  3. Crazygummies Shelby Twp, Michigan joined 5/18 & has 1 comment

    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!!! ❤️

    • Maangchi New York City joined 8/08 & has 11,418 comments

      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!

  4. yoliee Germany joined 4/18 & has 1 comment

    How long can I keep it in the fridge after opening?

  5. miki.blichfeldt Hobart, Tasmania joined 3/18 & has 1 comment

    Hi Managachi,

    I am from Hobart, Tasmania what is a good alternative if the fermented shrimp can’t be found? Thank you

  6. rluci Florida, USA joined 7/17 & has 1 comment

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

  7. gregb Illinois joined 5/17 & has 1 comment

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

  8. Lexa922 Germany joined 1/17 & has 3 comments

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

  9. John in Baton Rouge Baton Rouge Louisiana joined 12/16 & has 40 comments

    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.

  10. JunoMalone Idaho joined 5/16 & has 1 comment

    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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    • Maangchi New York City joined 8/08 & has 11,418 comments

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

    • chieko abq joined 12/14 & has 4 comments

      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!

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