Saeu-jeot[1](Korean:새우젓) is a variety ofjeotgal,salted andfermentedfood made with smallshrimpinKorean cuisine.It is the most consumedjeotgalalong withmyeolchi-jeot(멸치젓,saltedanchovyjeot) inSouth Korea.The name consists of the two Korean wordssaeu(새우,shrimp) andjeot.Saeu-jeotis widely used throughout Korean cuisine but is mostly used as an ingredient inkimchiand dipping pastes. The shrimp used for makingsaeu-jeotare calledjeot-saeu(젓새우) and are smaller and have thinner shells than ordinary shrimp.[2]
 | |
| 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] |
The quality ofsaeu-jeotlargely depends on the freshness of the shrimp. In warm weather, fishermen may immediately add salt for preliminary preservation.
Types
editThe types ofsaeu-jeotdepend on the kind of shrimp used and when they are harvested.
In spring
editPutjeot(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.
In summer
editYukjeot (육젓, sáu 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.
In fall
editGonjaeng-ijeot(곤쟁이젓) orjahajeot(자하젓;Tím tôm 젓) is made with very small shrimp-like Neomysis awatschensis, one of theopossum shrimpfamily which is called gonjaeng-i or jaha (자하;Tím tôm) inKorean.[4]The shrimp used for it is the smallest among allsaeu-jeot.They are harvested in August and September in small amounts wherefreshwatermixes withseawaterof 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-ijeotis 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.
In winter
editDongjeot(동젓;Đông 젓) is made with shrimp harvested in November.Dongbaekha(동백하젓 đông bạch tôm ) is made with shrimp harvested in February whose bodies are white and clean.
Other saeu-jeot
editTohajeot(토하젓;Thổ tôm 젓) is made withtoha(토하;Thổ tôm), 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.
See also
edit- Jeotgal– Korean salted seafood category
- Myeolchi-jeot– Korean salted and fermented anchovies
- Kimchi– Korean side dish of fermented vegetables
- Korean cuisine– Culinary traditions of Korean people
- Shrimp paste– Fermented condiment
- Padaek– Traditional Lao condiment made from pickled or fermented fish that has been cured
- Budu– Fish sauce originating from east coast of Peninsular Malaysia
- Fish sauce– Condiment made from fish
- Cincalok– Malay salted shrimp condiment
References
edit- ^(in Korean)"주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안"[Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes](PDF).National Institute of Korean Language.2014-07-30.Retrieved2017-02-23.
- 주요 한식명 로마자 표기 및 표준 번역 확정안 공지.National Institute of Korean Language(Press release) (in Korean). 2014-05-02.
- ^제4장 찬류(pdf)(in Korean). 국립문화재연구소. pp. 8–10.Retrieved2007-12-20.[dead link]
- ^새우젓 (육젓)(in Korean). 광천수산영어조합법인. 2004-09-06. Archived fromthe originalon 2011-07-13.Retrieved2007-12-20.
- ^"곤쟁이류 (절지동물) (opossum shrimp)"(in Korean).Daum/Britannica.
- ^천연 건강식품인 전라도의 토하젓(in Korean). Fooddesk. 1996-08-31.
External links
edit
- (in Korean)General information aboutsaeu-jeot
