📝 About This Recipe
Saeu-jeot is a cornerstone of Korean cuisine, a luminous fermented condiment made from tiny, translucent bay shrimp and coarse sea salt. This ancient preservation method transforms humble crustaceans into a complex, salty, and deeply savory 'umami bomb' that serves as the essential backbone for authentic kimchi. Beyond kimchi, it provides a delicate briny depth to stews and dipping sauces that bottled fish sauces simply cannot replicate.
🥗 Ingredients
The Shrimp
- 1 kg Fresh tiny bay shrimp (Kkot-saeu or Put-saeu) (Must be extremely fresh, translucent, and firm)
The Brine
- 350 grams Korean coarse sea salt (Cheonilyeom) (Aged sea salt is preferred to avoid bitterness)
- 1/2 cup Filtered water (Only if shrimp are very dry; usually not needed)
- 2 tablespoons Soju or Rice Wine (Helps sterilize and remove fishy odors)
Aromatics (Optional for Depth)
- 5-6 pieces Garlic cloves (Thinly sliced)
- 1 inch Ginger (Sliced into thin matchsticks)
- 2 pieces Green chili peppers (Sliced into rounds)
👨🍳 Instructions
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1
Thoroughly inspect your fresh shrimp. Remove any small fish, crab bits, or debris that may have been caught in the nets. Do not wash with tap water if they are already clean; if they must be washed, use a chilled 3% salt water solution and drain immediately.
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2
Place the cleaned shrimp in a large, non-reactive mixing bowl (glass or stainless steel). Ensure the shrimp are chilled throughout this process to maintain texture.
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3
Measure out your Korean coarse sea salt. Reserve about 1/4 cup of the salt to use as a topping later. Sprinkle the remaining salt over the shrimp.
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4
Gently toss the shrimp and salt together using your hands (wear gloves to prevent salt stings). Be careful not to crush the delicate bodies of the shrimp.
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5
Add the soju or rice wine to the mixture. This acts as a natural preservative and ensures a clean fermentation profile by suppressing undesirable bacteria.
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6
If using the optional aromatics, gently fold in the sliced garlic, ginger, and chili peppers now. These will infuse the brine with a subtle piquant note.
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7
Sterilize a glass jar or a traditional earthenware crock (Onggi) with boiling water and dry it completely. Any moisture or bacteria can spoil the batch.
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8
Pack the salted shrimp tightly into the jar, pressing down firmly with a spoon to eliminate air pockets. Leave about 2 inches of headspace at the top.
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9
Sprinkle the reserved 1/4 cup of salt in an even layer over the top of the shrimp. This 'salt cap' acts as a barrier against mold.
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10
Wipe the rim of the jar with a clean cloth dipped in alcohol or vinegar. Seal the jar tightly.
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11
Store the jar in a cool, dark place (ideally between 10-15°C or 50-59°F) for the first 2 weeks. This slow start allows the enzymes to begin breaking down the proteins.
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12
Transfer the jar to the refrigerator and continue to ferment for at least another 6 weeks. The shrimp will turn from translucent to an opaque white or light pink, and the liquid will become clear and flavorful.
💡 Chef's Tips
Always use Korean coarse sea salt (Cheonilyeom); standard table salt is too harsh and lacks the minerals needed for proper fermentation. If you see a white film on top, don't panic—simply scrape it off and add more salt; however, if it smells foul or looks fuzzy/black, discard it. For the best flavor, make this during the late spring (Yuk-jeot) when shrimp are at their fattest and most flavorful. Keep the shrimp submerged in their own brine at all times to prevent oxidation and spoilage. When using, always use a clean, dry spoon to scoop out what you need to avoid contaminating the remaining batch.
🍽️ Serving Suggestions
Mix 1 tablespoon of Saeu-jeot with minced garlic, toasted sesame oil, and gochugaru to create a perfect dipping sauce for Bossam (boiled pork belly). Add a teaspoon to Gyeran-jjim (Korean steamed eggs) instead of salt for a deeper, savory lift. Use as the primary seasoning for Sundubu-jjigae (soft tofu stew) to achieve a restaurant-quality seafood depth. Stir a small amount into sautéed zucchini (Aehobak-bokkeum) for a classic Korean side dish pairing. Serve alongside Soondae (Korean blood sausage) as a traditional salty condiment.