Saeu-jeot
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Alternative names | Salted shrimp |
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Type | Jeotgal |
Place of origin | Korea |
Main ingredients | Shrimp |
Korean name | |
Hangul | 새우젓 |
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Revised Romanization | saeu-jeot |
McCune–Reischauer | saeu-jŏt |
IPA | [sɛ̝.u.dʑʌt̚] |
Saeu-jeot[1] (Korean: 새우젓) 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 (멸치젓, salted anchovy jeot) in South Korea. The name consists of the two Korean words saeu (새우, 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 (젓새우) and are smaller and have thinner shells than ordinary shrimp.[2]
The quality of saeu-jeot largely depends on the freshness of the shrimp. In warm weather, fishermen may immediately add salt for preliminary preservation.
Types[edit]
The types of saeu-jeot depend on the kind of shrimp used and when they are harvested.
In spring[edit]
Putjeot (풋젓) is made with shrimp harvested from the end of January In the Korean calendar (lunar) 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[edit]
Yukjeot (육젓,
In fall[edit]
Gonjaeng-ijeot (곤쟁이젓) or jahajeot (자하젓;
Chujeot (추젓) is made with small shrimp harvested in autumn which are smaller and cleaner than the shrimp in yukjeot.
In winter[edit]
Dongjeot (동젓;
Other saeu-jeot[edit]
Tohajeot (토하젓;
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 saeu-jeot.
Saeualjŏt (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.
See also[edit]
- Jeotgal – Korean salted seafood category
- Myeolchi-jeot – Korean salted and fermented anchovies
- Kimchi – Korean side dish of fermented vegetables
- Korean cuisine – Culinary traditions of Korean people
- Shrimp paste – Fermented condiment
- Padaek – Traditional Lao condiment made from pickled or fermented fish that has been cured
- Budu – Fish sauce originating from east coast of Peninsular Malaysia
- Fish sauce – Condiment made from fish
- Cincalok – Malay salted shrimp condiment
References[edit]
- ^ (in Korean) "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" [Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes] (PDF). National Institute of Korean Language. 2014-07-30. Retrieved 2017-02-23.
- 주요 한식명 로마자 표기 및 표준 번역 확정안 공지. National Institute of Korean Language (Press release) (in Korean). 2014-05-02.
- ^ 제4장 찬류 (pdf) (in Korean). 국립문화재연구소. pp. 8–10. Retrieved 2007-12-20.[dead link]
- ^ 새우젓 (육젓) (in Korean). 광천수산영어조합법인. 2004-09-06. Archived from the original on 2011-07-13. Retrieved 2007-12-20.
- ^ "곤쟁이류 (절지동물) (opossum shrimp)" (in Korean). Daum/Britannica.
- ^ 천연 건강식품인 전라도의 토하젓 (in Korean). Fooddesk.com. 1996-08-31.
External links[edit]
![](https://upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/30px-Commons-logo.svg.png)
- (in Korean) General information about saeu-jeot