Saeu-jeot

Lore & Background

The quality of saeu-jeot largely depends on the freshness of the shrimp. In warm weather, fishermen may immediately add salt for preliminary preservation. The types of saeu-jeot depend on the kind of shrimp used and when they are harvested. In spring, putjeot (풋젓) is made with shrimp harvested from the end of the first month through the fourth month of the Korean calendar, also called deddeugi jeot or dotddegi jeot on the west coast. Ojeot (오젓) is made with shrimp harvested in May. In summer, yukjeot (육젓) is made with shrimp harvested in June and is regarded as the highest quality jeot, preferred for kimchi due to its richer flavor and bigger shrimp than other versions. The shrimp in yukjoet have red heads and tails. Chajeot (차젓) is made with shrimp harvested in July. In fall, gonjaeng-ijeot (곤쟁이젓) or jahajeot (자하젓) is made with very small shrimp-like Neomysis awatschensis, one of the opossum shrimp family, which is called gonjaeng-i or jaha in Korean. The shrimp used for it is the smallest among all saeu-jeot. 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 in Jeolla Province. It is a local specialty of Seosan-gun, Chungcheong Province. Chujeot (추젓) is made with small shrimp harvested in autumn, which are smaller and cleaner than the shrimp in yukjeot. In winter, dongjeot (동젓) is made with shrimp harvested in November. Dongbaekha (동백하젓 冬白蝦) is made with shrimp harvested in February whose bodies are white and clean. Other saeu-jeot include tohajeot (토하젓), made with toha, small shrimp caught only in clean, fresh water of valleys. It is a local specialty of South Jeolla Province. It is also called saengijeot. Jajeot (자젓) is commonly called japjeot (잡젓, literally mixed jeot), which is made with several types of small shrimp without special selection. Daetdaegijeot (댓대기젓) is made with shrimp that have thick, stiff, yellowish shells. It is considered to be the lowest-quality saeu-jeot. Saeualjeot (새우알젓) 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.

Reader's Guide

Saeu-jeot is notable as the most consumed jeotgal in South Korea, alongside myeolchi-jeot, and is widely used throughout Korean cuisine, primarily as an ingredient in kimchi and dipping pastes. Its quality depends on shrimp freshness, with immediate salting in warm weather. The types vary by harvest season and shrimp species: yukjeot (June harvest) is considered the highest quality and most preferred for kimchi; gonjaeng-ijeot (August–September) uses the smallest shrimp, Neomysis awatschensis, and is a local specialty of Seosan-gun, Chungcheong Province, changing color from transparent to light violet or brown as it ferments. Tohajeot is made with freshwater shrimp from South Jeolla Province, while saeualjeot, made from eggs of medium-sized red shrimp harvested in April, was presented to the royal court during the late Joseon dynasty and is now only produced in Okgu-gun, North Jeolla Province. Jajeot (mixed jeot) and daetdaegijeot (with thick, yellowish shells) are considered lower-quality varieties.

Did You Know?

• Saeu-jeot is the most consumed jeotgal in South Korea along with myeolchi-jeot.
• Yukjeot, made from shrimp harvested in June, is regarded as the highest quality saeu-jeot.
• Gonjaeng-ijeot is made from Neomysis awatschensis, the smallest shrimp used for saeu-jeot, and changes from transparent to light violet or brown as it ferments.