_jeotgal_(Caridea)_3.jpg) | |
| Alternative names | Salted shrimp |
|---|---|
| Type | Jeotgal |
| Place of origin | Korea |
| Main ingredients | Shrimp |
| Korean name | |
| Hangul | 새우젓 |
|---|---|
| Revised Romanization | saeu-jeot |
| McCune–Reischauer | saeu-jŏt |
| IPA | [sɛ̝.u.dʑʌt̚] |
Saeu-jeot[1] (Korean: 새우젓) is a variety ofjeotgal, salted andfermented food made with smallshrimp inKorean cuisine. It is the most consumedjeotgal along withmyeolchi-jeot (멸치젓, saltedanchovyjeot) inSouth Korea. The name consists of the two Korean wordssaeu (새우, shrimp) andjeot.Saeu-jeot is widely used throughout Korean cuisine but is mostly used as an ingredient inkimchi and dipping pastes. The shrimp used for makingsaeu-jeot are calledjeot-saeu (젓새우) and are smaller and have thinner shells than ordinary shrimp.[2]
The quality ofsaeu-jeot largely depends on the freshness of the shrimp. In warm weather, fishermen may immediately add salt for preliminary preservation.
The types ofsaeu-jeot depend on the kind of shrimp used and when they are harvested.
Putjeot (풋젓) is made with shrimp harvested from the end of January In theKorean calendar (lunar) through April. It is calleddeddeugi jeot (데뜨기젓) ordotddegi jeot (돗떼기젓) in the west coast of the South Korea.Ojeot (오젓) is made with shrimp harvested in May.
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[3] because of its richer flavor and bigger shrimp than other saeu-jeot. The shrimp in Yukjoet have red heads and tails.Chajeot (차젓) is made with shrimp harvested in July.
Gonjaeng-ijeot (곤쟁이젓) orjahajeot (자하젓;紫蝦젓) is made with very small shrimp-like Neomysis awatschensis, one of theopossum shrimp family which is called gonjaeng-i or jaha (자하;紫蝦) inKorean.[4] The shrimp used for it is the smallest among allsaeu-jeot. They are harvested in August and September in small amounts wherefreshwater mixes withseawater of the abyss of theYellow Sea. As it ferments, the jeot changes from transparent to light violet or brown in color and becomes soft in texture.Gonjaeng-ijeot is calledgogaemijeot (고개미젓) inJeolla 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 inyukjeot.
Dongjeot (동젓;冬젓) 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.
Tohajeot (토하젓;土蝦젓) is made withtoha (토하;土蝦), small shrimp caught only in clean freshwater of valleys. It is a local specialty ofSouth Jeolla Province. It is also calledsaengijeot (생이젓).[5]
Jajeot (자젓) is commonly calledjapjeot (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.
Saeualjŏt (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.
