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saeujeot
''Saeujeot'' ((:sʰɛ.udʑʌt)) is a variety of ''jeotgal'', salted and fermented food made with small shrimp in Korean cuisine. It is the most consumed ''jeotgal'' along with ''myeolchijeot'' (멸치젓, salted anchovy ''jeot'') in South Korea. The name consists of the two Korean words, ''saeu'' (새우 shrimp) and ''jeot''. ''Saeujeot'' is widely used throughout Korean cuisine but is mostly used as an ingredient in kimchi and dipping pastes. The shrimp used for making ''saeujeot'' are called ''jeotsaeu'' (젓새우) and are smaller and have thinner shells than ordinary shrimp.
The quality of ''saeujeot'' largely depends on the freshness of the shrimp. In warm weather, fishermen may immediately add salt for preliminary preservation.
==Types==
The types of ''saeujeot'' depend on the kind of shrimp used and when they are harvested.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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