Saeujeot

Saeu-jeot 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. The types of saeu-jeot depend on the kind of shrimp used and when they are harvested.

Source: Wikipedia