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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48 Comments:

  1. 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.

    • MezyMinzy Ontario, Canada joined 2/17 & has 1 comment

      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 :)

  2. 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!

  3. 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

  4. 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!!

    • Maangchi New York City joined 8/08 & has 11,710 comments

      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 & has 1 comment

      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

  5. 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!

  6. 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.
    thanks!

  7. adohrfarms joined 1/11 & has 1 comment

    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.

  8. lane joined 8/10 & has 3 comments

    How much does a jar cost usually ?

  9. 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 11,710 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.

  10. Hyun& has 1 comment

    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!!

  11. Jennifer& has 2,252 comments

    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!

  12. Yeye& has 1 comment

    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?

  13. mattlai& has 6 comments

    oh ok, thanks so much!

  14. Maangchi New York City joined 8/08 & has 11,710 comments

    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.

  15. mattlai& has 6 comments

    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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