_jeotgal_(Caridea)_3.jpg) | |
| Alternative names | Salted shrimp |
|---|---|
| Type | Jeotgal |
| Place of origin | Korea |
| Main ingredients | Shrimp |
| Korean name | |
| Hangul | 새우젓 |
|---|---|
| Revised Romanization | saeu-jeot |
| McCune–Reischauer | saeu-jŏt |
| IPA | [sɛ̝.u.dʑʌt̚] |
Saeu-jeot[1] (Korean: 새우젓) is a variety of jeotgal, salted and fermented food made with small shrimp in Korean cuisine. It is the most consumed jeotgal along with myeolchi-jeot (멸치젓, salted anchovy jeot) in South Korea. The name consists of the two Korean words saeu (새우, shrimp) and jeot. Saeu-jeot is widely used throughout Korean cuisine but is mostly used as an ingredient in kimchi and dipping pastes. The shrimp used for making saeu-jeot are called jeot-saeu (젓새우) and are smaller and have thinner shells than ordinary shrimp.[2]
The quality of saeu-jeot largely depends on the freshness of the shrimp. In warm weather, fishermen may immediately add salt for preliminary preservation.
- ^ (in Korean) "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" [Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes] (PDF). National Institute of Korean Language. 2014-07-30. Retrieved 2017-02-23.
- 주요 한식명 로마자 표기 및 표준 번역 확정안 공지. National Institute of Korean Language (Press release) (in Korean). 2014-05-02.
- ^ 제4장 찬류 (pdf) (in Korean). 국립문화재연구소. pp. 8–10. Retrieved 2007-12-20.[dead link]