Saeujeot (Salted Fermented Shrimp)
究極の旨味調味料！キムチと豚肉料理の裏の支配者
Description
Fermented tiny shrimp (krill) packed in salt. A potent umami bomb. The foundational salty/savory base for authentic Kimchi and pork stews.
Classification: Hardcore, Salted Seafood, Fermentation Magic, Secret Flavor
Shops selling Saeujeot (Salted Fermented Shrimp)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Tiny shrimp(Krill)
- Salt
Instructions
- Blended into Kimchi paste to drive fermentation. Used as 'table salt' by diners to season pork broths.
Learn more Substitutes, pairings, tips
Key spices
Intense fermented seafood umami
Substitutes at Japanese supermarkets
Fish sauce (substitutes salt/umami)
Pairing
Bossam (Boiled pork) / Sundaeguk
Trivia
[Fermentation Magic] Using Saeujeot instead of salt adds explosive depth, as the fermented shrimp proteins dissolve into pure umami amino acids.
Eating tips & etiquette
[Unique Eating] Place 3-4 tiny salted shrimp directly onto boiled pork slices. The intense salty funk cuts through the fat and aids digestion.
Allergen
Shrimp