A variety of salted and fermented seafood (jeotgal) is used in Korean cuisine, and salted fermented shrimp is a common and versatile ingredient. It has a deep flavor, so it’s used to season many Korean dishes in place of salt. Many Koreans include salted fermented shrimp in their kimchi paste when making kimchi. Buy it in Korean grocery stores and store it in the fridge. It will keep for 6 months.


salted shrimp

Salted shrimp

Recipes that use salted fermented shrimp (saeujeot):


  1. mattbjorkman Raceland, Louisiana, USA joined 3/23 & has 1 comment

    The asian store I shop at has big assortment but I only see shrimp sauce and shrimp paste. Can that be used instead?

  2. ckoreana8 texas joined 9/11 & has 1 comment

    Hi maangchi I have a jar of salted shrimp that says the best use by date of year 2020 does that mean it goes bad? Or does it get extra xtra fermented like kimchi. It’s unopened and fridgerated . I’m hoping you can tell me what you think

  3. Lorena Chicago joined 6/19 & has 2 comments

    Can the fermented shrimp be frozen?

  4. Spicygirl Iowa joined 9/19 & has 1 comment

    Fermented shrimp is hard to find. How do you make it at home? Would love a recipe.

  5. Cheryl M M Dayton, OH joined 5/19 & has 1 comment

    I bought my first jar of salted shrimp sauce. There was a very foul odor, like decaying seafood. Is that how it is supposed to smell?

  6. saki92 Germany joined 11/18 & has 1 comment

    Hi Maangchi,
    I really want to try making Kimchi with these salted fermented shrimps but I can’t find them in Germany. Do you know how to make it at home? I only found dried frozen tiny shrimps.. Can I do something with that?
    Thanks and best regards ~

  7. Nayko france joined 10/18 & has 34 comments

    I had no Saeujeot the first time i made kimchi and it was really fine anyway. When I made the second batch, i had found Saeujeot so I added it to kimchi… and it turned to be even better than the first time! If you can found it, don’t skip it!

    • Cassandre France joined 1/14 & has 8 comments

      Hi! Where did you buy Saeujeot in France ? I keep looking for it around Paris without success… Thank you !

      • Nayko france joined 10/18 & has 34 comments

        Hello Cassandre,
        I saw saeujeot in some Korean/Japanese grocery stores in Paris.
        You can find it at Ace Mart (Opera metro station, mostly Japanese products), Hana Food (La motte picquet grenelle), Hi Mart (Charles Michel metro station) for example.
        I recommand Hi Mart (even if the owners can appear a bit rude sometimes), I found there many things I couldn’t find… perilla seeds powder, sundae and even real good Korean radish !
        About Seaujot, everytime, it is located in the frozen section. It’s a bit expensive but the shrimps are good quality and your kimchi will be even more delicious.
        Have fun in your kitchen ;)

  8. 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

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

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

  10. 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 12,045 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!

  11. yoliee Germany joined 4/18 & has 2 comments

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

  12. 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

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

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

  14. 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?

  15. 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?

  16. 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.

  17. 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!

    See full size image

  18. pookieza Thailand joined 3/16 & has 1 comment

    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.

  19. anna09 Hungary joined 2/16 & has 1 comment

    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!

  20. stage89 singapore joined 2/15 & has 10 comments

    Hi maangchi

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

  21. Nimrod Sabah, Malaysia joined 7/13 & has 2 comments

    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!!

  22. KrynauwOtto2 Pretoria, South Africa joined 9/13 & has 54 comments

    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!

  23. youneversee Canada joined 12/11 & has 1 comment

    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.

  24. 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.

  25. lane joined 8/10 & has 3 comments

    How much does a jar cost usually ?

  26. Brian_Montoya Colorado Springs,Colorado joined 12/09 & has 14 comments

    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 & has 12,045 comments

      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.

  27. 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!!

  28. 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!

  29. 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?

  30. oh ok, thanks so much!

  31. Maangchi New York City joined 8/08 & has 12,045 comments

    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.

  32. 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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