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.
Can the fermented shrimp be frozen?
Yes – but why? It keeps in the fridge indefinitely.
Fermented shrimp is hard to find. How do you make it at home? Would love a recipe.
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?
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 ~
Tina
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!
Hi! Where did you buy Saeujeot in France ? I keep looking for it around Paris without success… Thank you !
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 ;)
Super merci beaucoup ! J’espère aussi trouver de la poudre de soja fermenté mejugaru…
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
Hi Maangchi, can I keep this product at room temperature before using?
It’s better to keep it in the fridge, Bobo!
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!!! ❤️
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!
How long can I keep it in the fridge after opening?
You can refrigerate it until it runs out, even years!
Hi Managachi,
I am from Hobart, Tasmania what is a good alternative if the fermented shrimp can’t be found? Thank you
It depends on what you’re making.
For kimchi, you can skip it, or use just just a little more fish sauce.
Maangchi-
Thanks so much for the excellent information. I cannot find Saeujeot anywhere. Can I substitute Vietnamese salted shrimp paste sauce?
Yes, you can use salted shrimp paste, too.
I bought salted shrimp fry from the Philippines by accident. Is it ok to use these instead?
Hi maangchi
The saeujeot at my grocery store is frozen. Should I put it back in the freezer after I used it?
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.
Hello Maangchi and Friends i have Filipino Salted Shrimps, called Bagoong Alamang it contains shrimp, water, salt and Vinegar.
Can i use it to substitute the Korean product you recommend?
Thank you in advance!
Love a pinay living in Germany!
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Excuse me, i forgot to mention that i would like to use it for kimchi!
Possible?
Ooh~ It looks stinky! :) Korean fermented shrimp (saeujeot) doesn’t use vinegar and water but you can add some if you want.
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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Yes, that’s salty fermented shrimp. Good luck with making delicious kimchi!
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!