Saeujeot is a traditional Korean condiment made by fermenting salted shrimp. This umami-rich ingredient adds depth to the dish and has a fishy smell and strong salty taste. Learn how to use it below!.
Saeujeot, Saeujot, or Saeu-jeot (새우栓), which is also called Korean salted shrimp, is a traditional fermented food made by putting shrimp in salt to keep it fresh.
The shrimp used for making saeu-jeot are called jeot-saeu (젓새우) and they belong to the genus Acetes. They are smaller and have thinner shells than ordinary shrimp. If you look at the lunar calendar, it is said that the best fermented salted shrimp is made with shrimp caught in June.
In order to keep salted shrimp fresh, it is usually kept in a big barrel with salt on top and salted shrimp on the bottom. The barrel is then closed to keep oxygen out and aged for a long time in the shade at a chilled level.
During fermentation, lactic acid bacteria and enzymes that are already in the food break down the proteins in the shrimp and make umami flavor compounds.
Fermented shrimp looks pale pink and white, with a clear-ish, milky brine. It has a strong fishy smell and is very salty.
Korean salted shrimp, known as saeujeot or saewoojeot, is a beloved ingredient in Korean cuisine. Its deep umami flavor makes it a versatile addition to dishes like kimchi, stews, dipping sauces, and more.
But with its intense almost fishy aroma you may wonder – does Korean salted shrimp ever go bad? How can you tell if it’s spoiled? And how long does it last in the fridge or freezer?
In this complete guide I’ll cover everything you need to know about the shelf life and freshness of saeujeot.
An Overview of Saeujeot
Let’s start with an introduction to saeujeot. This ingredient is made by fermenting small saltwater shrimp, called jeotgal, in salt. The fermentation process breaks down proteins and creates powerful umami flavor compounds.
There are a few types of saeujeot made from shrimp harvested at different times:
- Ojeot – made from May harvest
- Yukjeot – made from June harvest
- Chujeot – made from fall harvest
Each imparts slightly varied flavors But in general, saeujeot has a pale pink/gray color and a very salty, almost fishy taste.
It’s used sparingly in small amounts to amplify the flavors of dishes like:
- Kimchi
- Soups and stews
- Meat and veggie marinades
- Dipping sauces
- Fried rice
- Steamed eggs
Now let’s dive into the details on its shelf life.
Does Saeujeot Go Bad?
Yes, saeujeot can go bad eventually if not stored properly. The fermentation process continues slowly while it’s refrigerated, causing the ingredients to break down over time.
Here is an overview of how long properly stored saeujeot will last:
- Unopened: up to 1 year past the manufactured date when refrigerated
- After opening: around 6 months in an airtight container in the fridge
The expiration date printed on the packaging will give you the definitive shelf life.
For even longer freshness, you can freeze saeujeot. Since it’s packed with salt, it won’t fully freeze solid. Freezing stops the fermentation process almost completely.
So check the expiration date, and when stored in the fridge or freezer, saeujeot can stay fresh for about 1 year from the manufacturing date.
Signs that Saeujeot Has Spoiled
To make sure your saeujeot is still good, check for these signs of spoilage:
- Change in color – Fresh is light pink/gray, darkening or yellowing indicates spoilage
- Cloudy brine – Should be relatively clear
- Soft or brittle texture – Good saeujeot will have firm, crunchy shrimp
- Mold growth – Obvious sign to toss it!
- Rancid or rotten smell – Should have an intense “seafood” aroma
- Sliminess – A slippery texture or film means bacteria is growing
If you notice any of these issues, don’t risk tasting it. Korean salted shrimp can cause food poisoning when spoiled, sodiscard it.
Proper Storage for Maximum Freshness
To get the longest shelf life from your saeujeot, follow these storage guidelines:
- Refrigerate after opening – The fridge slows fermentation
- Use an airtight container – Prevents air exposure and contamination
- Keep brine fully covering shrimp – Submerged in liquid prevents drying out
- Use clean utensils – Don’t introduce bacteria from hands or surfaces
- Watch for signs of spoilage – Discard at 1st indication of issues
- Freeze for long term storage – Stops fermentation process
Creative Ways to Use Saeujeot
When stored properly, saeujeot can stay fresh for up to a year! Here are some creative ways to make sure you use it while it’s still good:
- Boost flavor in kimchi – Add 1 tsp per batch
- Umami depth for soups and stews – Whisk in up to 1 tbsp
- Season stir fries – Add 1 tsp toward end of cooking
- Mix into meat marinades – Amplifies bulgogi or kalbi
- Briny kick for dipping sauces – Add a tsp or more to taste
- Salty accent in fried rice – Sprinkle up to 1 tsp into rice
- Saeujeot steamed eggs – Deliciously briny flavor
A little bit of saeujeot goes a long way to amplify flavors, so get creative with using it up within 6-12 months.
Frequently Asked Questions
Here are some common FAQs about saeujeot freshness and shelf life:
How long can I keep saeujeot past the expiration date?
It’s not recommended to use saeujeot past the expiration date, even if refrigerated. The fermented ingredients can become unfit for consumption.
Why does my saeujeot have some yellow spots?
Small yellow spots are normal and caused by oxidation. Just scoop out any discolored portions.
Can I substitute fish sauce or anchovy sauce?
You can substitute, but the flavor won’t be exactly the same. Use small amounts as the substitutes are very salty.
Is it safe to eat saeujeot while pregnant?
It’s generally considered safe, but check with your doctor to be sure.
The Verdict on Saeujeot Freshness
Korean salted shrimp can go bad eventually without proper storage. But kept refrigerated or frozen, it can stay fresh for up to a year past the manufactured date.
Be diligent checking for any discoloration, sliminess, or rancid smells. Discard at the first signs of spoilage.
Otherwise, keep saeujeot sealed in the fridge and use clean utensils. Then you can continue enjoying its intense umami flavor for many months before it goes off!
How To Use Saeujeot
While saeujeot is mostly used to make kimchi, it is also a key part of many other Korean dishes, such as steamed eggs and soups.
One of the best things about it is that it gives your dish depth and complexity without overpowering other ingredients. Keep in mind that saeujeot can be strong and has a lot of salt, so keep that in mind when you’re cooking.
Check the recipes below to see how I use seaujeot in my cooking.
- Napa Cabbage Kimchi
- Cucumber Kimchi
- You can use Salted Shrimp Sauce as a dip for Bossam (Korean pork lettuce wrap) or Jokbal (braised pig’s trotters).
- I used Korean fish sauce in this recipe for Korean steamed egg (Gyeran Jjim), but saeujeot is what most people use.
I believe saeujeot is a unique Korean condiment, and it would be hard to find a good replacement.
So, if you don’t want the texture of saeujeot, you can usually use Korean fish sauce (e.g. g. anchovy sauce) instead.
Since I haven’t tried it myself, take what I say for what it’s worth. I’ve seen some people use Thai shrimp paste with mixed results. I think a safer substitute is using Korean fish sauce.
Based on the recipe, you could use vegan soy sauce, red miso paste, or vegan fish sauce if you are a vegan. Obviously, not all of these ingredients will work for every dish that calls for saeujeot. To be more universally compatible, I think vegan fish sauce might be better.
How Long Does Saeujeot Last?
How you store saeujeot and how fresh the ingredients are will affect how long it lasts, but in general, it will last a long time.
As soon as you buy saujeot, you should put it in the fridge in a container that won’t let air in. Typically, it lasts six months to a year. However, always check the expiration date set by the manufacturer.
If you want the salted shrimp to stay fresh for longer, you should store it in the freezer instead of the fridge, where it will continue to ferment. Because it has a lot of salt, it doesn’t freeze solid, so you won’t have to defrost it first.
When salted shrimp deteriorates, it turns dark and the meat becomes brittle. The liquid becomes cloudy, and it smells bad.