Saeujeot 새우젓 , a fundamental component in Korean culinary tradition, is crafted through the meticulous process of salting and fermenting diminutive shrimps over an extended period. Recognized as an indispensable element in crafting Kimchi, it also serves as a flavor-enhancing ingredient in a diverse range of dishes.

This ingredient assumes a pivotal role as a savory seasoning within Korean cuisine, often employed alongside or as a substitute for regular salt. Additionally, it functions as a condiment, particularly in the context of enjoying pork-based dishes. One of the notable attributes of Saeujeot is its exceptional shelf life within the refrigerator due to its substantial salt content.

In the realm of Korean gastronomy, a variety of salted and fermented seafood, collectively known as jeotgal, is utilized, with salted fermented shrimp taking precedence as a versatile and widely embraced component. Its profound flavor profile renders it an ideal alternative to conventional salt, a quality that has led many Koreans to incorporate salted fermented shrimp into their kimchi paste during the kimchi-making process.