Jeotgal refers to various types of Korean fermented seafood, often used as a condiment or ingredient in Korean cuisine. Saeu-jeot, or salted fermented shrimp, is one of the most popular types. It adds a savory, umami flavor to dishes and is commonly used in kimchi and various Korean stews. Here’s how to make saeu-jeot at home.
Our Traditional Jeotgal, or Saeu-jeot, Recipe continues after this advertisement:
Traditional Saeu-jeot Recipe (Korean Salted Fermented Shrimp)
Ingredients:
- 500 grams small fresh shrimp (preferably baby shrimp)
- 1 cup coarse sea salt or kosher salt
- 2 tablespoons rice wine (optional, for added flavor)
- 1 teaspoon grated ginger (optional)
- 2 cloves garlic, minced (optional)
- 1 tablespoon Korean red pepper powder (gochugaru) (optional, for a spicy kick)
Instructions:
Prepare the Shrimp:
Rinse the shrimp thoroughly under cold water to remove any impurities. Drain well and pat dry with paper towels. For a more traditional approach, keep the shrimp whole, including heads and shells.
Salt the Shrimp:
- In a large mixing bowl, combine the shrimp with the coarse sea salt. Mix well to ensure the shrimp are evenly coated with salt.
- If using, add the rice wine, grated ginger, minced garlic, and Korean red pepper powder (gochugaru). Mix thoroughly to combine all the ingredients.
Ferment the Shrimp:
- Transfer the salted shrimp mixture to a clean, airtight container. Press the shrimp down firmly to remove any air pockets and ensure they are fully submerged in the salty mixture.
- Cover the container with a lid, leaving it slightly ajar to allow air to circulate during the initial fermentation period.
Initial Fermentation:
- Place the container in a cool, dark place for about 2-3 days. During this time, the shrimp will begin to ferment and develop their characteristic flavor.
Long-Term Fermentation:
- After the initial fermentation period, seal the container tightly and move it to the refrigerator for long-term fermentation. Allow the shrimp to ferment for at least 2 weeks. The flavor will continue to develop and intensify over time.
- For the best results, ferment the jeotgal for 1-3 months. The longer it ferments, the more complex and robust the flavor will become.
Storage:
After the fermentation period, check the jeotgal for its flavor and texture. It should have a savory, slightly tangy taste with a firm yet tender texture.
Store the fermented jeotgal in airtight containers in the refrigerator. It can be kept for several months, continuing to enhance its flavor as it ages.
Tips:
- Ensure the shrimp you use are very fresh, as this will significantly impact the quality of the jeotgal.
- Adjust the amount of salt according to your taste preference, but ensure there is enough to preserve the shrimp and promote fermentation.
- Always use clean utensils when handling the fermented seafood to avoid contamination.
Using Jeotgal:
Jeotgal is a versatile condiment that can be used in various Korean dishes. It adds depth of flavor to kimchi, enhances the taste of soups and stews, and can be enjoyed as a savory side dish.
The rich, umami flavor of jeotgal complements many traditional Korean meals, making it a cherished component of Korean cuisine.
Enjoy your homemade jeotgal as a flavorful addition to your culinary repertoire!
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