Saeujeot
saeu-jeot, saeu jeot, saeu chot, saewoojeot-jang, salted shrimp sauce, 새우젓 양념장, 새우젓
Saeu-jeot (새우젓) 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 (멸치젓, salted anchovy jeot) in south korea. the name consists of the two korean words, saeu (새우 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 (젓새우) 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.
Source: Wikipedia
