Saeujeot

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Saeujeot

Saeujeot seasoned with chili pepper

Korean name

Hangul	새우젓
Revised Romanization	sae(-)ujeot
McCune-Reischauer	saeucheot

Saeujeot (pronounced [sɛuʨʌt]) is a variety of jeotgal, salted and fermented food made with small shrimp in Korean cuisine. It is the most consumed jeotgal along with myeolchijeot (멸치젓, salted anchovy jeot) in South Korea. The name consists of the two Korean words, saeu (새우 shrimp) and jeot. Saeujeot is widely used throughout Korean cuisine but is mostly used as an ingredient in kimchi. The shrimp used for making saeujeot are called jeotsaeu (젓새우) and are smaller and have thinner shells than ordinary shrimp.^[1]

The quality of saeujeot largely depends on the freshness of the shrimp. In warm weather, fishermen may immediately add salt for preliminary preservation.

1 Types
2 See also
3 References
4 External links

[edit] Types

The types of saeujeot depend on the kind of shrimp used and when they are harvested.

Revised Romanized Name	Korean	Description
Putjeot	풋젓	Putjeot is made with shrimp harvested from the end of January in lunar calendar through April. It is called deddeugi jeot (데뜨기젓) or dotddegi jeot (돗떼기젓) in the west coast of the South Korea.
Ojeot	오젓	Ojeot is made with shrimp harvested in May.
Yukjeot	육젓 (六젓)	Yukjeot is made with shrimp harvested in June and is regarded as the highest quality jeot. It is the saeujeot most preferred for making kimchi^[2] because of its richer flavor and bigger shrimp than other saeujeot. The shrimp in Yukjoet have red heads and tails.
Chajeot	차젓	Chajeot is made with shrimp harvested in July.
Gonjaeng-ijeot/ Jahajeot	곤쟁이젓 / 자하젓 (紫蝦젓)	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 (자하 紫蝦) in Korean.^[3] The shrimp used for it is the smallest among all saeujeot. 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 (고개미젓) in Jeolla Province. It is a local specialty of Seosan-gun, Chungcheong Province.
Chujeot	추젓	Chujeout is made with small shrimp harvested in autumn which are smaller and cleaner than the shrimp in yukjeot.
Dongjeot	동젓 (冬젓)	Dongjeot is made with shrimp harvested in November.
Dongbaekha	동백하젓 (冬白蝦)	Dongbaekha is made with shrimp harvested in February whose bodies are white and clean.
Tohajeot	토하젓 (土蝦젓)	Tohajeot is made with toha (토하 土蝦), small shrimp caught only in clean freshwater of valleys. It is a local specialty of South Jeolla Province. It is also called saengijeot (생이젓).^[4]
Jajeot	자젓	Commonly called japjeot (잡젓, literally mixed jeot), it is made with several types of small shrimp without special selection.
Daetdaegijeot	댓대기젓	Daetdaegijeot is made with shrimp that have thick, stiff, yellowish shells. It is considered to be the lowest quality saeujeot.
Saeualjeot	새우알젓	Saeualjeot 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.