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Dongbaekha Salted Shrimp 500g - Frozen 1 - DotAsia
Dongbaekha Salted Shrimp 500g - Frozen 2 - DotAsia

Dongbaeha Naturally Fermented Korean Salted Shrimp - Saeujeot 500g (Frozen)

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Title

Wang Dongbaekha Salted Shrimp (Saeujeot) 500g (Frozen)

Authentic Korean Naturally Fermented Condiment · The Secret Ingredient Behind Kimchi

Saeujeot is a traditional Korean fermented condiment made by salting small shrimp with sea salt and allowing them to naturally ferment over time. It is an indispensable ingredient in Korean households when making Kimchi, and serves as a natural umami seasoning that adds deep, complex flavour to soups, stews, and seasoned vegetables. "Dongbaekha" (literally "winter white shrimp") refers to the plump white shrimp caught between November and January, regarded as the finest quality for Saeujeot in Korea. Just as cheese or anchovies develop deep flavour through fermentation, Saeujeot is a naturally fermented seasoning that captures the soul of Korean cuisine.

Fermented Fermented
Gluten-Free Gluten-Free
Dairy-Free Dairy-Free
Alcohol-Free Alcohol-Free
Korea Korea
At a Glance · Highlights
Fermentation
Naturally Fermented Naturally Fermented
Gluten-Free
No Gluten Ingredients Sin Gluten · Gluten-Free
Dairy-Free
No Dairy Ingredients Sin Lactosa · Dairy-Free
Alcohol-Free
No Alcohol Sin Alcohol · Alcohol-Free
Origin
Imported directly from Korea Direct from Korea

Product Information

Nutrition Facts (EU 1169/2011)
The nutrition information for this product will be updated after verification of official manufacturer data (EU Regulation 1169/2011 mandatory 7 items — energy, fat, saturates, carbohydrate, sugars, protein, salt). For further information, please contact the dotasia.eu customer support team.
Ingredients
Shrimp, Salt.

※ This authentic Korean Jeotgal is naturally fermented using just two simple ingredients. No artificial additives, preservatives, or colourings are used.
⚠️ Allergen Information
Allergens present in this product as listed under EU Regulation 1169/2011 (14 major allergens):
Crustaceans · Crustáceos
※ Do not consume if you have a crustacean allergy. This product may have been processed in a facility that handles crustacean (shrimp) allergens.

Flavour Profile · Tasting Profile

Tasting Notes — Dongbaekha Saeujeot
Umami
9.5/10
Saltiness
9/10
Fermented Aroma
8/10
Freshness
6/10
Spice
0.5/10

Much like ancient anchovy paste (Italian Colatura di Alici) or Thai fish sauce (Nam Pla), just a single spoonful of these fermented small shrimp spreads an intense, deep umami throughout the entire dish. As the saltiness is pronounced, use in small amounts as a seasoning base for marinades and broths.

Traditional Korean Fermentation Method · Traditional Fermentation

1. Dongbaekha (Winter White Shrimp)
Between November and January, small white shrimp caught in the cold waters of Korea's West Sea are called "Dongbaekha." Winter shrimp raised in cold seawater have firm flesh and a rich sweetness, making them the most prized raw ingredient for Saeujeot in Korea.

2. Flavour Created by Sea Salt and Time
The freshly caught shrimp are carefully cleaned, then mixed with sea salt and naturally aged for several months in traditional earthenware jars or cold storage. During this process, the shrimp proteins slowly break down, generating deep umami compounds (glutamic acid and inosinic acid). This traditional method, passed down for hundreds of years in Korea, is made with nothing but shrimp, salt, and time — no chemical additives whatsoever.

3. Parallels with European Fermented Foods
Just as Sicilian anchovy paste, French garum (ancient Roman fish sauce), German Sauerkraut, and Iberian Jamón develop their flavour through time and fermentation, Saeujeot is a naturally fermented food built on the same principle. A single small spoonful transforms the depth and richness of an entire dish — the secret ingredient at the heart of Korean cuisine.

Korean Serving Suggestions · Recetas Coreanas

Six of the most iconic ways Dongbaekha Saeujeot is used in Korean households — experience the deep, authentic umami of traditional Korean cuisine.

Kimchi
김치
Saeujeot is the hidden key ingredient in Kimchi. When added to the seasoning paste during Baechu Kimchi (napa cabbage kimchi) preparation, it contributes not just saltiness but a deep umami and natural fermented complexity. This is why Korean cooks say "Kimchi made with Saeujeot is the real Kimchi."
Bossam
보쌈
The most traditional accompaniment to Korean boiled pork (Bossam) is Saeujeot. Wrap a slice of tender pork in a lettuce leaf, add a small dab of Saeujeot, and the salty, umami-rich condiment elevates the flavour of the meat to another level. A classic pairing found at Korean celebratory tables.
Gyeran-jjim
계란찜
Replacing salt with Saeujeot in Korean steamed egg custard (Gyeran-jjim) completely transforms the flavour. Add 1 teaspoon of Saeujeot to 4 eggs with water and steam over low heat — the result is a silky, pudding-like texture with a subtle, lingering umami that makes a quintessential Korean home-style side dish.
Doenjang-guk
된장국·해장국
Adding half a teaspoon of Saeujeot to light Korean broths such as bean sprout soup, radish soup, Doenjang-guk (soybean paste soup), or hangover soup (Haejangguk) produces a far cleaner and deeper broth than salt alone. The secret behind what Koreans describe as a "refreshing broth" is Saeujeot.
Hobak-bokkeum
애호박볶음
The authentic seasoning for Korean sautéed zucchini (Hobak-bokkeum) is Saeujeot. Slice zucchini thinly and stir-fry in sesame oil with minced garlic, then add a small amount of Saeujeot — the natural sweetness of the zucchini and the umami of the Saeujeot come together to create one of Korea's most beloved everyday side dishes.
Ssamjang Dip
쌈장·양념장
Adding finely chopped Saeujeot to Ssamjang (the dipping sauce used when wrapping Samgyeopsal or Bulgogi in lettuce) or to seasoning sauces for seasoned vegetables and grilled fish deepens the flavour considerably. In Korean households, minced Saeujeot is mixed with sesame oil, red pepper flakes, and minced garlic to create an all-purpose seasoning sauce.

Product Details

Net Weight
500g (Frozen)
Category
Traditional Korean Naturally Fermented Food · Jeotgal (Salted Fermented Seafood)
Origin
Imported directly from Asia · Authentic Korean recipe
Storage
Store frozen at −18°C or below. After thawing, keep refrigerated (0–5°C) and use as soon as possible. Do not refreeze.
Suggested Use
High in salt — use ½ to 1 teaspoon per serving as a substitute for salt in cooking.
Brand
Wang · Authentic Korean-heritage Asian food brand

dotAsia brings the authentic flavours of Korean home cooking directly to European tables. Experience the deep umami that a single spoonful of Saeujeot creates — the secret of genuine Korean cuisine.

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Frequently Asked Questions (FAQ)
What exactly is Saeujeot? What does it taste like?

Saeujeot is a representative Korean naturally fermented condiment made by salting fresh shrimp with coarse sea salt using traditional methods. It contains just two ingredients — shrimp and salt — yet through the fermentation process it develops a deep, complex umami flavour reminiscent of aged cheese or anchovies. The taste is salty and richly savoury, with a subtle oceanic aroma. Rather than being eaten on its own, it is used in small quantities during cooking to elevate the overall flavour of a dish as a natural seasoning.

Is this product Gluten-Free? What are the allergen details?

Yes, Dongbaekha Saeujeot is a gluten-free product. As it is composed solely of shrimp and salt, it contains no gluten-bearing ingredients such as wheat, barley, or rye. However, in accordance with EU Food Information Regulation 1169/2011 Annex II, the following major allergen must be declared: ⚠️ Contains Crustaceans (shrimp). Individuals with a crustacean allergy should avoid consumption.

Is this product suitable for vegans or vegetarians?

No, Dongbaekha Saeujeot is not suitable for vegans or vegetarians. This product is a fermented food made primarily from shrimp, an animal-derived ingredient. Halal certification has not been confirmed for this product; those following a halal diet are advised to verify before purchasing.

How do I use Saeujeot? Are there ways to use it in European home cooking?

Saeujeot is a naturally fermented seasoning that significantly enhances the umami of a dish even in small amounts. Its most iconic use is as a seasoning ingredient when making traditional Korean Kimchi (Baechu Kimchi, Kkakdugi, etc.). It can also be added 1–2 teaspoons at a time to stews or soups to achieve a deep, rich broth in place of anchovy stock. In European culinary terms, it functions similarly to anchovy paste or fish sauce — adding depth and complexity to a dish in small quantities. Note that the salt content is high, so adjust any additional salt accordingly.

This is a frozen product — how should I store it, and how long can I use it after thawing?

Store Dongbaekha Saeujeot frozen at −18°C or below. When using, transfer only the amount needed to the refrigerator to thaw slowly, or scoop out the required portion with a clean spoon. After thawing, store in an airtight container in the refrigerator and use within approximately 2–4 weeks. Due to its very high salt content, Saeujeot is a naturally fermented food with excellent preservative properties.

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Diet Labels
Dongbaekha Salted Shrimp 500g - Frozen 1 - DotAsia
Dongbaekha Salted Shrimp 500g - Frozen 2 - DotAsia

Dongbaeha Naturally Fermented Korean Salted Shrimp - Saeujeot 500g (Frozen)

€9.79
€10.50