Saeu-jeot
The month of the catch becomes the name
In-season yuk-jeot and o-jeot, salted lightly — the staple of the Korean table
With saeu-jeot, when the shrimp were caught becomes the name. Caught in the fifth lunar month it is o-jeot, in the sixth it is yuk-jeot — and yuk-jeot, made from sixth-month shrimp at their plumpest before spawning, is held to be the finest. What sets saeu-jeot apart from other jeotgal is that it is a side dish in its own right and, at the same time, the ingredient that sets the seasoning of other dishes. The savory depth of kimchi and the single mouthful beside boiled pork have both been its work for a very long time.
- O-jeot
- Made with shrimp caught in the fifth lunar month.
- Yuk-jeot
- The sixth lunar month. The plumpest shrimp, held to be the finest.
- Chu-jeot
- Shrimp caught in autumn. Small and clear.
- Dongbaekha-jeot
- Winter shrimp. White and clean in color.
How to eat it, and what with
One meal of 50 g makes a side dish on its own, and what it sits beside changes what it does.
How
- 01
Straight onto rice
One shrimp at a time on warm rice. A single side dish makes the meal.
- 02
Seasoning instead of salt
Season soups, greens and stir-fries with it instead of salt. Unlike salt, which brings saltiness alone, it carries savory depth with it.
- 03
Gimjang (annual kimchi-making) seasoning
Add it to the seasoning for cabbage kimchi and kkakdugi to handle fermentation and savory depth at once.
With what
- Bossam (boiled pork wraps)
- One mouthful with a slice of rich pork. The oldest pairing there is, with savory depth cutting through the fat.
- Kimchi · gimjang seasoning
- Without saeu-jeot the savory depth of kimchi does not hold together — including the seasoning mixed during gimjang, the annual kimchi-making season. Much of what makes kimchi taste different from region to region comes down to which jeotgal was used.
- Steamed egg · rolled omelet
- Season with saeu-jeot instead of salt and the savory depth of the sea soaks into the soft egg.
- Stir-fried zucchini · tofu
- It seasons mild vegetables and tofu, supporting them from behind instead of covering their taste.
It ships in two formats
A pouch you open for one meal, and a jar that stays on the table. The contents are the same; only where they sit differs.
- Main ingredient
- Korean-produced shrimp (yuk-jeot, o-jeot) · bamboo salt (jeotgal grade)
- Origin
- 100% Korean-produced — Korean coastal waters; o-jeot from the fifth lunar month, yuk-jeot from the sixth
- Bamboo-salt target
- −40% against conventional saeu-jeot
- Pasteurization
- Non-thermal HPP · high pressure
- Distribution
- Chilled 0–10°C · shelf life target up to 120 days
50g
POUCH
One meal per person · exact portion
It holds exactly one meal, so nothing is left over. A new pack is opened each time, so the taste and the hygiene of the first mouthful hold to the last, and it lies flat enough to drop into a lunchbox or a camping bag.
- Format
- Flat standing pouch
- Opening
- Single opening · a new pack each time
- Contents visible
- Round window at the front right shows the raw material
85g
JAR
A household staple · straight onto the table
A format for tables where several people share and for a side dish kept on hand. The clear jar shows the contents, so the condition of the raw material is visible, and it is refrigerated with the lid closed.
- Format
- Clear round jar
- Opening
- Resealable lid · refrigerate after opening
- Contents visible
- The whole jar is clear, so the contents are fully visible
* The specifications shown are development targets.
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