📝 About This Recipe
Saeu-jeot is a foundational pillar of Korean cuisine, a fermented treasure made from tiny, translucent brine shrimp harvested at their peak. This condiment delivers a complex, salty explosion of umami that transforms everything from celebratory Kimchi to comforting bowls of Steamed Egg (Gyeran-jjim). Making it at home ensures a clean, crisp flavor profile free of preservatives, capturing the true essence of the sea in every tiny spoonful.
🥗 Ingredients
The Primary Catch
- 1 kg Fresh Tiny Brine Shrimp (Look for 'Yukjeot' or 'Chujeot' quality; must be translucent and intact)
- 350 grams Coarse Sea Salt (Use high-quality Korean solar salt (Cheonilyeom) for best fermentation)
The Brine & Preservation
- 1/4 cup Soju (Acts as a preservative and neutralizes any 'fishy' odors)
- 1/2 cup Filtered Water (Only if needed to dissolve salt clumps)
- 2 tablespoons Kelp (Dashima) Water (Optional; adds an extra layer of glutamates)
For Seasoned Saeu-jeot (Yangnyeom Saeu-jeot)
- 2 tablespoons Gochugaru (Korean red chili flakes)
- 4 cloves Garlic (Minced very finely)
- 2 stalks Green Onions (Finely chopped)
- 1 tablespoon Toasted Sesame Seeds (Lightly crushed)
- 1/2 teaspoon Ginger Juice (Freshly squeezed)
- 1 piece Cheongyang Chili Pepper (Finely minced for a sharp heat)
👨🍳 Instructions
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1
Thoroughly clean your fermentation vessel (glass jar or traditional earthenware Onggi) by boiling it in water or wiping it with high-proof alcohol to ensure a sterile environment.
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2
Gently rinse the fresh brine shrimp in a bowl of cold, lightly salted water. Do not use plain tap water as it can cause the shrimp to soften and lose their texture.
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3
Drain the shrimp in a fine-mesh sieve for at least 15-20 minutes. They should be damp but not dripping with excess water.
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4
In a large non-reactive mixing bowl, combine the shrimp with approximately 300g of the coarse sea salt (reserve the remaining 50g for the topping).
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5
Using gloved hands, toss the shrimp and salt very gently. You want to coat every shrimp without crushing their delicate bodies.
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6
Drizzle the Soju over the mixture and give it one final, gentle toss. The alcohol helps prevent the growth of bad bacteria during the early stages of fermentation.
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7
Pack the shrimp mixture tightly into your sterilized jar, pressing down firmly with a clean spoon to remove any air pockets.
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8
Sprinkle the reserved 50g of sea salt in an even layer over the top of the shrimp. This 'salt cap' acts as a protective barrier.
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9
Wipe the rim of the jar clean. Seal the lid tightly. If using an Onggi, cover with a breathable cloth before the lid.
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10
Place the jar in a cool, dark place (like a cellar or the back of a refrigerator) to ferment. For a sharp, clean taste, ferment in the fridge for 2-3 months.
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11
Check the jar after one week. The shrimp should be submerged in their own released juices. If they are dry, add a small amount of concentrated salt water.
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12
Once fermented, the shrimp will turn a pale pinkish-grey and the liquid will be clear and savory. This is your 'Plain' Saeu-jeot.
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13
To make 'Seasoned Saeu-jeot' for immediate serving: take 1/2 cup of the fermented shrimp and mix with the Gochugaru, minced garlic, green onions, ginger juice, and sesame seeds.
💡 Chef's Tips
Always use high-quality Korean solar salt; inferior salts can result in a bitter aftertaste. Never use a wet or dirty spoon to scoop from the jar, as this will introduce bacteria and spoil the batch. If you prefer a pinker color, look for 'Yukjeot' (harvested in June), which is considered the highest quality. Store the finished product in the coldest part of your refrigerator; it can last for up to a year if handled properly. If the smell becomes foul or 'rotten' rather than 'funky and salty', discard the batch immediately.
🍽️ Serving Suggestions
Mix a teaspoon into 'Gyeran-jjim' (Korean Steamed Egg) for a savory lift that salt alone cannot provide. Serve the 'Seasoned' version as a dipping sauce for 'Bossam' (Boiled Pork Belly) to help with digestion. Use as the primary seasoning for 'Kongnamul-guk' (Soybean Sprout Soup) for a clear, deep broth. Incorporate into your homemade Kimchi paste to provide the necessary enzymes for proper fermentation. Pair with a chilled glass of Makgeolli (Korean Rice Wine) when serving as a side condiment for fatty meats.