Saeujeot

Saeujeot (Korean pronunciation: [sʰɛ.udʑʌt]) is a variety of jeotgal, salted and fermented food made with small shrimp in Korean cuisine. It is the most consumed jeotgal along with myeolchijeot (멸치젓, salted anchovy jeot) in South Korea. The name consists of the two Korean words, saeu (새우 shrimp) and jeot. Saeujeot is widely used throughout Korean cuisine but is mostly used as an ingredient in kimchi and dipping pastes. The shrimp used for making saeujeot are called jeotsaeu (젓새우) and are smaller and have thinner shells than ordinary shrimp.

The quality of saeujeot largely depends on the freshness of the shrimp. In warm weather, fishermen may immediately add salt for preliminary preservation.

Types

The types of saeujeot depend on the kind of shrimp used and when they are harvested.

In spring

Putjeot (풋젓) is made with shrimp harvested from the end of January in lunar calendar through April. It is called deddeugi jeot (데뜨기젓) or dotddegi jeot (돗떼기젓) in the west coast of the South Korea. Ojeot (오젓) is made with shrimp harvested in May.