Saeujeot, Salted Shrimp, 虾酱, 蝦醬, セウジョッ, アミの塩辛, 새우젓

Saeujeot, Salted Shrimp, 虾酱, 蝦醬, セウジョッ, アミの塩辛, 새우젓 Leave a comment

Salted and fermented small white shrimp used for making kimchi, seasoning stews (jjigae), or served as a dipping sauce for boiled pork. There are several types of Saeujeot, depending upon when the shrimp is harvested, such as ojeot (spring), yukjeot (June), and chujeot (autumn), among others.

用白色小虾盐渍而成,按小虾的捕获时期,分为五虾酱、六虾酱、秋虾酱等。主要用于做辛奇,或炖汤时调味以及吃熟猪肉时的蘸料。道和咸镜道地区的地方特色美食。

用白色小蝦鹽漬而成。特點在於味道鹹,醃製辛奇或煮醬湯作為調味料使用,或拌入調味醬當小菜食用。

アミを塩漬けにして作った塩辛。生産時期によって5月、6月、秋にとったアミの塩辛などに分けられる。キムチを漬けるときやチゲの味付けに使ったり、ゆで豚を食べるときなどに添えられたりする。

en.wikipedia.org/wiki/Saeu-jeot

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