Saeu-jeot

Saeu-jeot (Korean: Template:Category handler) is a variety of jeotgal, salted and fermented food made with small shrimp in Korean cuisine. It is the most consumed jeotgal along with myeolchi-jeot (, salted anchovy jeot) in South Korea. The name consists of the two Korean words saeu (, shrimp) and jeot. Saeu-jeot is widely used throughout Korean cuisine but is mostly used as an ingredient in kimchi and dipping pastes. The shrimp used for making saeu-jeot are called jeot-saeu () and are smaller and have thinner shells than ordinary shrimp.

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

Types

The types of saeu-jeot depend on the kind of shrimp used and when they are harvested.

In spring

Putjeot (Template:Category handler) is made with shrimp harvested from the end of the 1st month through the 4th month of the Korean calendar (lunisolar). It is called deddeugi jeot (Template:Category handler) or dotddegi jeot (Template:Category handler) in the west coast of the South Korea. Ojeot (Template:Category handler) is made with shrimp harvested in May.

In summer

Yukjeot (육젓, 六젓, six [month] jeot) is made with shrimp harvested in June and is regarded as the highest quality jeot. It is the saeu-jeot most preferred for making kimchi because of its richer flavor and bigger shrimp than other saeu-jeot. The shrimp in Yukjoet have red heads and tails. Chajeot (Template:Category handler) is made with shrimp harvested in July.

In fall

Gonjaeng-ijeot (Template:Category handler) or jahajeot (; Template:Category handler) is made with very small shrimp-like Neomysis awatschensis, one of the opossum shrimp family which is called gonjaeng-i or jaha (; Template:Category handler) 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 (Template:Category handler) in Jeolla Province. It is a local specialty of Seosan-gun, Chungcheong Province.

Chujeot (Template:Category handler) is made with small shrimp harvested in autumn which are smaller and cleaner than the shrimp in yukjeot.

In winter

Dongjeot (; Template:Category handler) 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

Tohajeot (; Template:Category handler) is made with toha (; Template:Category handler), small shrimp caught only in clean freshwater of valleys. It is a local specialty of South Jeolla Province. It is also called saengijeot (Template:Category handler).

Jajeot (Template:Category handler) is commonly called japjeot (잡젓, literally mixed jeot) which is made with several types of small shrimp without special selection. Daetdaegijeot (Template:Category handler) is made with shrimp that have thick, stiff, yellowish shells. It is considered to be the lowest quality saeu-jeot.

Saeualjŏt (Template:Category handler) 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.

See also

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External links

• Template:In lang General information about saeu-jeot