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Korean Salted Fermented Shrimp Saeu-jeot Saewoojeot for Making Kimchi / Cooking Fermented Shrimp Salted Shrimp 韩式虾酱

RM 9.90
Korean Salted Fermented Shrimp Saeu-jeot Saewoojeot for Making Kimchi / Cooking Fermented Shrimp Salted Shrimp 韩式虾酱 Ratings: 0 - 0 votes
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Korean Salted Fermented Shrimp Saeu-jeot Saewoojeot for Making Kimchi / Cooking Fermented Shrimp Salted Shrimp 韩式虾酱


Size:

-150g

-500g 


Saeujeot 새우젓 is an ingredient in Korean cooking that is made by salting and fermenting tiny shrimps over many months. It is a well-known and an essential ingredient in making Kimchi, but you can actually use it in a variety of other dishes and it helps to greatly deepen the flavor! 


This ingredient is often used as a salty seasoning in Korean cooking in addition to salt or in lieu of it. It is also used as a condiment – especially when eating pork. I list some of the pork dishes below. The great thing about Saeujeot is that these keep for a long time in your refrigerator because it’s so heavily salted. 


A variety of salted and fermented seafood (jeotgal) is used in Korean cuisine, and salted fermented shrimp is a common and versatile ingredient. It has a deep flavor, so it’s used to season many Korean dishes in place of salt. Many Koreans include salted fermented shrimp in their kimchi paste when making kimchi.

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