Saeujeot (Fermented Shrimp Sauce)

A form of Jeotgal (seafood sauces), commonly used as a dipping sauce for pork dishes.

 

Saeujeot is prepared with small little shrimps, sometimes with added salt. The sauce is thus almost always salty and heavy with marine seafoody savoury notes.

 

My colleague said this is the perfect condiment for the main (porky) dish of the restaurant.

Done