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.
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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.