Saeujeot

''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.

Types

The types of ''saeu-jeot'' depend on the kind of shrimp used and when they are harvested.

In spring

''Putjeot'' () is made with shrimp harvested from the end of the 1st month through the 4th month of the Korean calendar (lunisolar). It is called ''deddeugi jeot'' () or ''dotddegi jeot'' () in the west coast of the South Korea. ''Ojeot'' () is made with shrimp harvested in May.

In summer

Yukjeot (육젓, 六젓, six onthjeot) is made with shrimp harvested in June and is regarded as the highest quality jeot. It is the saeu-jeot most preferred for making kimchi because of its richer flavor and bigger shrimp than other saeu-jeot. The shrimp in Yukjoet have red heads and tails. ''Chajeot'' () is made with shrimp harvested in July.

In fall

''Gonjaeng-ijeot'' () or ''jahajeot'' () is made with very small shrimp-like Neomysis awatschensis, one of the opossum shrimp family which is called gonjaeng-i or jaha () in Korean. The shrimp used for it is the smallest among all ''saeu-jeot''. They are harvested in August and September in small amounts where freshwater mixes with seawater of the abyss of the Yellow Sea. As it ferments, the jeot changes from transparent to light violet or brown in color and becomes soft in texture. ''Gonjaeng-ijeot'' is called ''gogaemijeot'' () in Jeolla Province. It is a local specialty of Seosan-gun, Chungcheong Province.

''Chujeot'' () is made with small shrimp harvested in autumn which are smaller and cleaner than the shrimp in ''yukjeot''.

In winter

''Dongjeot'' () is made with shrimp harvested in November. ''Dongbaekha'' (동백하젓 冬白蝦) is made with shrimp harvested in February whose bodies are white and clean.

Other saeu-jeot

''Tohajeot'' () is made with ''toha'' (), small shrimp caught only in clean freshwater of valleys. It is a local specialty of South Jeolla Province. It is also called ''saengijeot'' ().

''Jajeot'' () is commonly called ''japjeot'' (잡젓, literally mixed jeot) which is made with several types of small shrimp without special selection. ''Daetdaegijeot'' () is made with shrimp that have thick, stiff, yellowish shells. It is considered to be the lowest quality saeu-jeot.

''Saeualjŏt'' () 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

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References

External links

General information about ''saeu-jeot''

{{Portal bar, Food

Fermented foods
Jeotgal
Shrimp dishes