Infobox Korean name

caption="Saeujeot" seasoned with chili pepper

"Saeujeot" (pronounced|sɛuʨʌt) 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. The shrimp used for making "saeujeot" are called "jeotsaeu" (젓새우) and are smaller and have thinner shells than ordinary shrimp.Cite web|title=제4장 찬류|url=|publisher=국립문화재연구소 |page=8~10p|file=pdf |accessdate=2007-12-20|language=Korean]

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


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

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.

In summer

Yukjeot (육젓, 六젓) is made with shrimp harvested in June and is regarded as the highest quality jeot. It is the saeujeot most preferred for making kimchiCite web|title=새우젓 (육젓)|date=2004-09-06 |url= |publisher=광천수산영어조합법인|accessdate=2007-12-20 |language=Korean] because of its richer flavor and bigger shrimp than other saeujeot. The shrimp in Yukjoet have red heads and tails. "Chajeot" (차젓) is made with shrimp harvested in July.

In fall

"Gonjaeng-ijeot (곤쟁이젓)" or "jahajeot" (자하젓, 紫蝦젓)is made with very small shrimp-like Neomysis awatschensis, one of the opossum shrimp family which is called gonjaeng-i or jaha (자하 紫蝦) in Korean. [cite web|url= |title= 곤쟁이류 (절지동물) (opossum shrimp)|language=Korea|publisher=Daum/Britannica] The shrimp used for it is the smallest among all "saeujeot". They are harvested in August and September in small amounts where freshwater mixes with seawater of the abyss of the Yellow Sea. As it ferments, the jeot changes from transparent to light violet or brown in color and becomes soft in texture. "Gonjaeng-ijeot" is called "gogaemijeot" (고개미젓) in Jeolla Province. It is a local specialty of Seosan-gun, Chungcheong Province.

"Chujeot" (추젓) is made with small shrimp harvested in autumn which are smaller and cleaner than the shrimp in "yukjeot".

In winter

"Dongjeot" (동젓, 冬젓) is made with shrimp harvested in November. "Dongbaekha" (동백하젓 冬白蝦)is made with shrimp harvested in February whose bodies are white and clean.

Other saeujeot

"Tohajeot" (토하젓, 土蝦젓)is made with "toha" (토하 土蝦), small shrimp caught only in clean freshwater of valleys. It is a local specialty of South Jeolla Province. It is also called "saengijeot" (생이젓). [cite web|url= |title=천연 건강식품인 전라도의 토하젓 | |language=Korean |date=1996-08-31]

"Jajeot" (자젓) is commonly called "japjeot" (잡젓, literally mixed jeot) which is made with several types of small shrimp without special selection. "Daetdaegijeot" (댓대기젓) is made with shrimp that have thick, stiff, yellowish shells. It is considered to be the lowest quality saeujeot.

"Saeualjeot" (새우알젓) is made with the eggs of medium-sized red shrimp harvested in April. It was presented to the royal court as a local product during the late period of the Joseon dynasty and currently is only produced in Okgu-gun, North Jeolla Province.

ee also

*Korean cuisine
*Shrimp paste
*Fish sauce


External links

*ko icon [ General information about "saewoo jeot"]

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