Salted fermented shrimp

Saeujeot 새우젓

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. Lorena Chicago joined 6/19 & has 2 comments

    Can the fermented shrimp be frozen?

  2. 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.

  3. 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?

  4. 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 ~

  5. 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 ;)

  6. 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

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

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

  8. 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!

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

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

  10. 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

  11. 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?

  12. 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?

  13. 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?

  14. 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.

  15. 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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