Saeujeot

Crevettes fermentées (saeujeot)

What it is

Korea grades its salted shrimp by the month of the catch: yukjeot, packed in June, is what kimchi makers buy for the autumn kimjang, while autumn's chujeot goes to everyday cooking. The shrimp ferment whole in twenty to thirty percent salt and are spooned in as solids, brine and all.

In the kitchen

Treat it as salt first and seasoning second — two tablespoons per head of napa cabbage, and salt the rest of the dish afterwards. It is also the traditional dip for boiled pork belly, straight from the jar, undiluted.

Goes with

Napa cabbage Gochugaru Garlic Pork belly Daikon Ginger Kimchi

Same species

Fermented shrimp paste (belacan)

Also used with

Baek-kimchi Kkakdugi Myeolchi-aekjeot

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