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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38 Comments:

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

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

  2. 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

  3. 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?

  4. 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?

  5. 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?

  6. 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.

  7. 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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