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Fermented shrimp in Korean cuisine
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
Saeu-jeot
Korean salted seafood category
As a condiment, jeotgal with smaller bits of solid ingredients such as saeu-jeot (shrimp jeotgal) is commonly served as a dipping sauce with pork dishes
Jeotgal
Korean salted and fermented anchovies
Myeolchi-jeot (Korean: 멸치젓) or salted anchovies is a variety of jeotgal (salted seafood), made by salting and fermenting anchovies. Along with saeu-jeot (salted
Myeolchi-jeot
Korean steamed egg dish
casserole-like banchan (side dish), often seasoned with saeu-jeot (salted shrimp) or myeongnan-jeot (salted pollock roe) and topped with scallions and toasted
Gyeran-jjim
Food of former Soviet Union Koreans
Gimi Гими 기미 Gim. Jimchi Чимчхи 침치 Descendant of kimchi, made without saeu-jeot. Name pronunciation comes from the Hamgyong Province pronunciation of
Koryo-saram_cuisine
Category of Korean stews
(red chili paste), doenjang (soy bean paste), ganjang (soy sauce) or saeu-jeot (salted and fermented shrimp). Jjigae is often served as a communal dish
Jjigae
Korean yellow croaker dish
(59–68 °F) for two to three months and up to a year. Myeolchi-jeot Myeongnan-jeot Saeu-jeot Cultural Properties Administration, MCPI (1984). Folkloric Studies
Jogi-jeot
Ssamjang Jangajji Jeotgal Gejang Guljeot Jogi-jeot Myeolchi-jeot Myeongnan-jeot Ojingeo-jeot Saeu-jeot Kimchi Baechu-kimchi Baek-kimchi Dongchimi Kkakdugi
List_of_condiments
Korean side dish of fermented vegetables
Northern parts of the Korean peninsula. If used, milder saeu-jeot (salted shrimp) or jogi-jeot (salted croaker) is preferred and the amount of jeotgal
Kimchi
Genus of bacteria
bacteria from the family Micrococcaceae which has been isolated from Saeu-jeot in Korea. Lo, Naysim; Lee, Se Hee; Jin, Hyun Mi; Jung, Ji Young; Schumann
Garicola_koreensis
Korean boiled pork wraps
such as spicy radish salad, sliced raw garlic, ssamjang (wrap sauce), saeu-jeot (salted shrimp), kimchi, and ssam (wrap) vegetables such as lettuce, kkaennip
Bossam
Cantonese dried scallop
List of dried foods Padaek – Lao pickled or fermented fish condiment Saeu-jeot – Fermented shrimp in Korean cuisine Shrimp paste – Fermented condiment
Conpoy
Korean staple dish
northern parts of the Korean peninsula. If used, milder saeu-jeot (salted shrimp) or jogi-jeot (salted croaker) is preferred and the amount of jeotgal
Baechu-kimchi
Fermented condiment
fermented fish condiment Prahok – Cambodian salted and fermented fish paste Saeu-jeot – Fermented shrimp in Korean cuisine Surströmming – Swedish fermented
Shrimp_paste
Southeast Asian fermented fish seasoning
fermented fish condiment Prahok – Cambodian salted and fermented fish paste Saeu-jeot – Fermented shrimp in Korean cuisine Shrimp paste – Fermented condiment
Pla_ra
Tourist attraction in Gyeonggi-do, South Korea
was made to close. It was used as a storage facility for salted shrimp (saeu-jeot) from 1978 to 2010. Then, the Gwangmyeong city government purchased the
Gwangmyeong_Cave
(red chilli paste), doenjang (soy bean paste), ganjang (soy sauce) or saeu-jeot (salted and fermented shrimp). Jugged hare France United Kingdom Game
List_of_stews
Species of bacterium
non-motile bacterium from the genus Jeotgalibaca which has been isolated from Saeu-jeot. "Species: Jeotgalibaca dankookensis". LPSN.DSMZ.de. Lee, Dong-Geol; Trujillo
Jeotgalibaca_dankookensis
Cambodian salted and fermented fish paste
fermented fish condiment Pla ra – Southeast Asian fermented fish seasoning Saeu-jeot – Fermented shrimp in Korean cuisine Shrimp paste – Fermented condiment
Prahok
Korean boiled beef or pork dish
(soy sauce, vinegar, and mustard mixture) for the beef pyeonyuk, and saeu-jeot (salted shrimps) for the pork pyeonyuk. Pork pyeonyuk may also be eaten
Pyeonyuk
Malay salted shrimp condiment
sauces List of Indonesian condiments Malay cuisine Peranakan cuisine Saeu-jeot Clark, Melissa (30 August 2006). "From Malaysia, a Pungent Ferment". The
Cincalok
Vietnamese fermented fish sauce
fermented fish seasoning Prahok – Cambodian salted and fermented fish paste Saeu-jeot – Fermented shrimp in Korean cuisine Shrimp paste – Fermented condiment
Mắm_nêm
Korean aspic dish
a dipping sauce such as cho-ganjang (soy sauce mixed with vinegar) or saeu-jeot (salted shrimp). Jokjanggwa (족장과) – jokpyeon colored with soy sauce and
Jokpyeon
shrimp paste often has oil, sugar, garlic, chili, and other spices added. Saeu-jeot Surimi – refers to a paste made from fish or other meat and also refers
List_of_food_pastes
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