Saeu-jeot

Saeu-jeot
Alternative namesSalted shrimp
TypeJeotgal
Place of originKorea
Main ingredientsShrimp
Korean name
Hangul
새우젓
Revised Romanizationsaeu-jeot
McCune–Reischauersaeu-jŏt
IPA[sɛ̝.u.dʑʌt̚]

Saeu-jeot[1] (Korean새우젓) 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.

  1. ^ (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.
  2. ^ 제4장 찬류 (pdf) (in Korean). 국립문화재연구소. pp. 8–10. Retrieved 2007-12-20.[dead link]