Salted shrimp, called “saewujeot” in Korean, is usually used in making kimchi. It can be used for flavoring in other dishes too. It is just salted and fermented small shrimp. You can buy them in a Korean or Asian grocery store.
- Use:
Seasoning- Storage:
Keep in the refrigerator.- Types:
Liquid type
Liquid with shrimp
I see. In Hong Kong, we have the dried ones. It can be use for making soups, congees etc. 🙂
I love these with samgyeopsal.
We have the same thing here in Malaysia, I think if you say it’s salted and fermented. We call it ‘cencaluk’ usually sell in glassed bottle.
Hi Aeri,
your website is great! I’ve already tried a couple of your recipes and they really turned out the way my mom makes them. I have a question about the sae woo jeot. What do you think how long can you store it in the refrigerator? It takes me about a year (or more) to finish up one jar, so I keep it in the freezer instead. However, it’s really hard to take a portion out when I need it and I would much rather prefer to just keep it in the fridge.
Thanks and best wishes from Germany, Berlin!
Soo-Youn
hi Soo-Youn,
Nice to meet you. 🙂 Sae woo jeot is fermented food, you can keep for a long time.. You can keep it in the refrigerator over a year.. unless it gets mold or any bad things..So I will say just keep it in the refrigerator. if you don’t want that.. You can also keep them in the freezer as smaller portion.. (divide them.. ) Thanks
Hi, I bought a jar of this and I was wondering, can it be eaten straight as it is? Is it safe to eat it like that? Or does it need to be cooked in some way to be safe to eat. I bought it for making kimchi and I still have some leftover. I don’t want to keep around just until I make kimchi again. I wanted to use it somehow.
hi Angella,
Yes, some people eat it just the way it is.. for example.. you can eat it with some kind of cooked meat (steamed pork matches the best with it..) and kimchi or pickle.. Thanks ^^
Hi Aeri! I started making kimchi but the salted ferment shrimp that I found expire soon and it’s a big jar. Can I freeze them?
Thank you!
hi Clea stuart,
Yes, it’s salted shrimp, so usually it will not go bad easily.. you can freeze them.. I freeze mine too. thanks
I love kimchi. I make kimchi myself. The only thing is. I cant find Saeujeot anywhere in my area. Amazon has fermented shrimp sauce instead. Can i use this instead of Saeujeot?
Also, in kimchi instead of fermanted shrimp fry would it be apporpriate to grind fresh shrimp instead Saeujeot as the last alternative? Is the ratio the same? 1 spoon of Saeujeot or 1 spoon of shrimp paste or 1 spoon of fresh ground shrimp? Thank you!
Hi Mariola,
Seoujeot is it’s own unique ingredient…. if you can not find it, I just want you suggest to use fish sauce instead.. just adjust the amount for your taste.
Hi aeri! I have been watching and trying your recipes for years. I’m wondering, can you eat saewoo jeot while you are pregnant? Is it safe to eat kimchi that has saewoo jeot? Thank you!!
I love all your videos!
hi Stephanie,
I’m not a health expert or anything.. but most of the Korean moms ate kimchi for daily while they are pregnant…and you can see.. we are fine in Korea. One thing we say though.. try to avoid too spicy or too strong flavored (too salty, too spicy, too sweet etc) food for the baby inside of your womb… or even when you are doing breast feeding..since what you eat goes into your baby… so in that point.. eat kimchi too often can be not that great thing to do while you are pregnant… because they are spicy.. but… again.. it’s good to enjoy what you eat and don’t get stressed by not thing what you want to eat for your baby too.. so when I had our boys, I ate kimchi not too often..but sometimes 🙂 Are you pregnant ? or planning ?? if you are.. congratulations !!!