Saeu-jeot (Salted Shrimp / Shrimp Jeotgal)

🔍 What is it?

It's a jeotgal (fermented seafood) made by salting and fermenting small shrimp. It's the secret ingredient for umami when making kimchi, and it's also a dipping sauce on its own.

👅 Taste and Aroma

Deep shrimp umami after the saltiness. It has a fermented smell, but when added to soup, the smell disappears, leaving only the umami.

🍳 How to use it

An essential ingredient for kimchi, a partner for dipping boiled pork slices (suyuk/bossam), and for seasoning steamed eggs or soups. It's easy to think of it as 'umami salt you add instead of regular salt'.

🛒 Purchase/Substitute Tips

Look for 'salted shrimp' in the refrigerated section of Asian markets. It's very salty, so use a little at a time. It lasts a very long time if refrigerated. Fish sauce is the closest substitute.