Saeujeot

Saeujeot is a traditional Korean condiment made from fermented shrimp. It is a type of jeotgal, a category of salted and fermented dishes in Korean cuisine. Saeujeot is made by fermenting small shrimp in salt, and is used as a seasoning in various dishes.

History

The history of saeujeot dates back to the Three Kingdoms of Korea period (57 BC – 668 AD). It was a common practice to preserve seafood in salt, which led to the development of various jeotgal, including saeujeot. The method of making saeujeot has been passed down through generations and remains largely unchanged.

Preparation

Saeujeot is prepared by salting fresh shrimp and fermenting them in a jar. The shrimp used are typically small, about 1 cm long. The shrimp and salt are mixed together in a ratio of about 2:1 by weight. The mixture is then stored in a jar and left to ferment at room temperature. The fermentation process can take several months to a year. The resulting saeujeot is a salty, flavorful condiment with a strong shrimp flavor.

Usage

Saeujeot is used in a variety of Korean dishes. It is often used as a seasoning in kimchi recipes, especially in the northern regions of Korea. It can also be used in soups, stews, and stir-fried dishes. In addition to its use in cooking, saeujeot can also be consumed as a side dish.

See also

• Jeotgal
• Korean cuisine
• Kimchi