High Quality Content by WIKIPEDIA articles Saeujeot (Korean
pronunciation: ) is a variety of jeotgal, salted and fermented food
made with small shrimp in Korean cuisine. It is the most consumed
jeotgal along with myeolchijeot (, salted anchovy jeot) in South
Korea. The name consists of the two Korean words, saeu ( shrimp)
and jeot. Saeujeot is widely used throughout Korean cuisine but is
mostly used as an ingredient in kimchi and dipping pastes. The
shrimp used for making saeujeot are called jeotsaeu ( ) and are
smaller and have thinner shells than ordinary shrimp.
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• Ronald Cohn
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||Paperback - Trade
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