saeujeot
Sign in to saveSaeu-jeot () 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 (, salted anchovy jeot) in South Korea. The name consists of the two Korean words saeu (, 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 () and are smaller and have thinner shells than ordinary shrimp.
In the Vinony graph
Within Vinony's link graph, saeujeot is referenced by 123 other articles, and connects out to prawn cocktail, ojingeo-jeot and juk.
It is catalogued under topics including Fermented foods, Jeotgal and Shrimp dishes.
Its subject is documented across 7 Wikipedia language editions.
Wikidata facts
Show 3 more facts
- Revised Romanization
- saeu-jeot
- McCune–Reischauer romanization
- saeu-chŏt
- Commons category
- Saeujeot
Sources (1)
via Wikidata · CC0
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Encyclopedic overview
9 sectionsContents
- Types
- In spring
- In summer
- In fall
- In winter
- Other ''saeu-jeot''
- See also
- References
- External links
Saeu-jeot () 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 (, salted anchovy jeot) in South Korea. The name consists of the two Korean words saeu (, 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 () and are smaller and have thinner shells than ordinary shrimp.
The quality of saeu-jeot largely depends on the freshness of the shrimp. In warm weather, fishermen may immediately add salt for preliminary preservation.
Excerpted from Wikipedia’s “saeujeot” article, available under the CC BY-SA 4.0 licence.