Saeu-jang
The shell buys you time
Steeped whole in the shell, one bowl with the snap of the meat intact
Saeu-jang, soy-marinated shrimp, is steeped shell-on. Peeled, the soy sauce goes straight into the meat and turns it salty in less than half a day; with the shell in the way, penetration slows and the seasoning stops in the right place even after a whole night. It is not the easier method but the one that buys time. That is also how saeu-jang became a one-bowl dish — pull off the head, peel the shell, and the cooking is over, so a meal comes together without ever lighting a stove.
- Whiteleg shrimp
- Farmed on the west coast and landed year-round. The meat is firm and does not soften while steeping.
- Shell-on
- A barrier that slows the soy sauce down. Peeled and steeped, it turns salty within half a day.
- Lemon · whole peppercorns
- They clear the fishy edge with citrus. Of the four items, only saeu-jang uses them.
- One night
- 12–24 hours. Steeped in the evening, lifted out in the morning.
12–24h
How long this raw material steeps
One night — the shell holds the salt back
Compare maturation times across the four itemsHow to eat it, and what with
There is no cooking step, so the moment you take it out is the end of the preparation. What sits beside it decides what kind of meal it becomes.
How
- 01
Saeu-jang rice bowl
Three or four shrimp over rice and a ladle of the marinade. One meal in ten minutes.
- 02
Peel and eat
Pull off the head and peel the shell — that is all. There is no cooking step.
- 03
With avocado
The soy sauce seasoning carries the richness of the avocado.
With what
- Freshly cooked rice
- Three or four shrimp over rice and a ladle of the marinade. The shortest cooking time of anything in this category.
- Avocado
- The soy sauce seasoning carries the rich flesh. Added to the rice bowl, it fills the bowl out.
- Toasted gim
- Wrap the rice and shrimp in seaweed. Even against the salty marinade it finishes light.
- Cheongyang chili · garlic
- Leave them in the marinade. A hot edge follows the sweetness, so several shrimp never become too much.
One specification for all four
All four items ship in the same 200 g tray. The raw materials differ, but the amount that goes into one meal is the same.
- Main ingredient
- Korean-produced whiteleg shrimp · brewed soy sauce · lemon
- Origin
- 100% Korean-produced — farmed on the west coast, year-round
- Soy sauce blend
- Brewed soy sauce + lemon · whole peppercorns
- Pasteurization
- Non-thermal HPP · in-package pressurization
- Distribution
- Chilled 0–4°C · shelf life target up to 21 days
200 g
SAEWOO-JANG
One-bowl meal · single-person households
Shell-on whiteleg shrimp is packed together with the lemon soy sauce. Pressurized in the shell, the meat is left untouched, and the snap it had at the start is still there when you open it.
- Per serving
- One meal for 1–2 people
- Storage
- Chilled 0–4°C · shelf life target up to 21 days
- Format
- Black tray · gold seal lid
- Opening
- Single opening · keep refrigerated after opening
WHY HPP
Cooked shrimp turns firm and loses its sweetness. Raw shrimp is steeped in soy sauce for exactly that snap — and the risk of Vibrio comes with it. High pressure is applied with the shrimp packed shell-on, so it reduces bacteria without touching the meat.
Full specifications
- Main ingredient
- Korean-produced whiteleg shrimp · brewed soy sauce · lemon
- Origin
- 100% Korean-produced — farmed on the west coast, year-round
- Soy sauce blend
- Brewed soy sauce + lemon · whole peppercorns
- Maturation time
- 12–24 hours · 0–4°C
- Portion size
- 200 g · one meal for 1–2 people
- Pasteurization
- Non-thermal HPP · in-package pressurization
- Distribution
- Chilled 0–4°C · shelf life target up to 21 days
- Position
- One-bowl meal · single-person households
* The specifications shown are development targets.
OEM · bulk supply inquiries
We discuss per-item specification changes, own-brand production and export specifications. Send us your requirement sheet and we will reflect it at the design stage in our reply.
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