Saeujeot
Wash and thoroughly drain the tiny shrimp before weighing out 1.5 kg. Set aside 100 g of the 600 g salt, mix the other 500 g evenly through the shrimp, pack them firmly into a clean crock, and cover the surface with the reserved salt. Mature the closed crock in shade where it stays below 25°C, at least 2 weeks for kimchi use, until the shrimp lose their firm outline, then refrigerate at 0 to 4°C.
Quick answer
- Total time
- At least 14 days
- Level
- Medium
- Yield
- 1 batch
- Ingredients
- 2
About this dish
Nothing but tiny jeot shrimp and salt goes into the crock, and the shrimp are left until they break down completely, ready to season kimchi.
Read more
Unlike dishes that coat plump prawns in sauce, this relies on the thin-shelled shrimp slowly dissolving into a salty, savory paste. When shopping, tell apart ready-aged saeujeot from raw shrimp meant for salting at home. The crock needs shade, temperatures kept under 25°C, and at least two weeks, so it is not something to eat right away. The salty brine it produces counts toward the kimchi's salt too.
Ingredients
Instructions
- 1
Remove foreign matter from the shrimp and wash them in clean water.
Drain thoroughly in a colander, then weigh 1.5 kg.
- 2
Reserve 100 g of the 600 g salt for the surface.
Mix the remaining 500 g evenly through the shrimp.
- 3
Pack the shrimp firmly into a clean food-safe crock.
Cover the surface evenly with the reserved 100 g salt and close the lid.
- 4
Mature the crock in shade away from direct sunlight, checking that the storage area does not expose it to temperatures of 25°C or higher. For kimchi use, allow at least two weeks and continue until the shrimp lose their firm outline. Appearance and smell do not establish food safety.
- 5
Refrigerate the matured saeujeot at 0-4°C.
Remove only the amount needed with a clean utensil for kimchi seasoning or other cooking.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
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