Fish sauceEasy to find
For each 1 tsp saeujeot: ½ tsp fish sauce, then taste and add a pinch of salt if needed
Gives the same salty, briny depth but not the tiny shrimp pieces.
▼ shrimp sweetness
Ingredient guide
Saeujeot / salted shrimp 새우젓
Saeujeot is tiny shrimp salted and fermented. Korean cooks use a spoonful to season soups, steamed egg, stir-fried zucchini and dumpling fillings, and it is a key flavor in kimchi.
Taste
Salty and briny with a sweet, savory shrimp depth.
What to look for
Tubs or jars in the refrigerated section of Korean markets. Types are named for the season they were caught (ojeot, yukjeot, chujeot); any works for everyday seasoning.
Storing it
Keep refrigerated after opening; it lasts many months.
How to find Saeujeot / salted shrimp, anywhere
Works in any country — look for these names, in these kinds of shops.
Names to look for
- saeujeot
- salted shrimp
- Korean salted shrimp
- 새우젓
Show this at the shop새우젓
Where to look
- Korean grocery stores, refrigerated section (sold in tubs or jars)
- Asian supermarkets with a Korean aisle
- Online Korean grocers
Watch out for
- Jeotgal is very salty and keeps its smell — a little goes a long way.
- Southeast Asian fermented shrimp paste is much stronger and is a different product.
Can't find Saeujeot / salted shrimp? Use this instead
Honest swaps, with amounts per unit of the original and how the dish will change.
Plain salt + a pinch of sugarEasy to find
For each 1 tsp saeujeot: ¼ tsp salt and a tiny pinch of sugar
Seasons the dish, but you lose the seafood depth.
▼ seafood depth
Where to buy it near you
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