As a lover of Korean cuisine, I often find myself reaching for that little jar of salted shrimp in my fridge to add a kick of flavor to dishes like kimchi, bossam, or stir fries. But after a few months, I start wondering – does Korean salted shrimp actually go bad?
After doing some research on saeujeot (Korean salted shrimp) I’ve gotten to the bottom of its shelf life storage, signs of spoilage, and more. Keep reading for the ultimate guide on whether or not Korean salted shrimp goes bad!
What is Korean Salted Shrimp?
Let’s start with an overview of what exactly Korean salted shrimp is. Known as saeujeot (pronounced seh-woo-jeht) or saewoojeot in Korean, this ingredient is made by fermenting small saltwater shrimp in salt.
The tiny shrimp used to make saeujeot are harvested at different times throughout the year. The May harvest is called ojeot, the June harvest is yukjeot, and the fall harvest is called chujeot. Each impart slightly different flavors.
Through the salt fermentation process, saeujeot develops a very strong, almost fishy aroma and a deep umami flavor. It packs a salty punch, so usually only a small amount is needed to season dishes
Saeujeot is used in small quantities to amplify flavor in ingredients like:
- Kimchi
- Stews like doenjang jjigae
- Dipping sauces
- Marinades
- Stir fries
- Steamed eggs
- Bossam
- Jjim and jeon (Korean steamed and pan-fried dishes)
How Long Does Saeujeot Last?
With its intense smell and flavor, you may be wondering – does Korean salted shrimp go bad eventually? Here’s a breakdown of its shelf life:
-
Unopened: 1 year from the manufactured date when stored in the refrigerator.
-
After opening: Around 6 months in an airtight container in the fridge.
The key is keeping saeujeot refrigerated and sealed to slow fermentation. The expiration date from the manufacturer will give you the definitive shelf life.
For longer storage, you can freeze saeujeot. It won’t freeze solid due to the salt content. Freezing stops the fermentation process almost completely.
So when properly stored, saeujeot can last approximately 1 year from the date it was made. Always rely on the expiration date for the most accurate shelf life.
Signs that Saeujeot Has Gone Bad
Korean salted shrimp lasts a while, but it will eventually go bad. Here are the signs to watch out for:
-
Change in color: Fresh saeujeot is light gray or pale pink. Darkening or yellow discoloration indicates spoilage.
-
Texture changes: Bad saeujeot will have shrimps that are mushy or brittle when pressed.
-
Cloudy brine: The liquid should be clear. Cloudiness means bacteria growth.
-
Off smells: Rancid, rotten, or ammonia-like odors signal spoiled shrimp.
-
Mold: This is an obvious one. Mold growing anywhere means toss it.
-
Sliminess: A slippery texture or film on the shrimp is a bad sign.
If you notice any of these signs, err on the side of caution and throw away the saeujeot. Don’t taste it! With high salt and the fermentation process, it’s risky.
Proper Storage for Maximum Freshness
To get the longest shelf life out of your saeujeot, follow these storage tips:
-
Transfer to an airtight, clean container after opening.
-
Always use clean utensils to scoop out saeujeot to prevent contamination. Never put the spoon back in the jar after touching food.
-
Refrigerate immediately, and keep stored in the fridge.
-
Check frequently for signs of spoilage.
-
If any discoloration develops, scoop it out. Keep the shrimp submerged in brine.
-
For long term storage, freeze in an airtight container.
Follow the expiration date and these guidelines, and your saeujeot can stay fresh for up to a year!
Creative Ways to Use Saeujeot
Now that you know saeujeot doesn’t go bad quickly, it’s time to start incorporating it into more dishes! Here are some of my favorite ways to use this versatile Korean ingredient:
-
Kimchi – Add about 1-2 tsp to your kimchi spice mix. It amplifies the flavor.
-
Stews – Add 1-2 tsp to stews and soups. It gives great umami depth.
-
Stir fries – Mix a teaspoon into any meat or veggie stir fry.
-
Fried rice – Season your fried rice with a bit for a flavor kick.
-
Sauces and dressings – Whisk a small amount into any sauce or dressing.
-
Steamed eggs – Season your egg mixture with a bit of saeujeot instead of salt.
-
Meat marinades – Mix some into beef bulgogi or kalbi marinades.
With just a small amount, saeujeot can amplify flavors. Get creative with how you incorporate it!
Frequently Asked Questions
Here are answers to some common questions about Korean salted shrimp:
How much saeujeot should I use in recipes?
Use just 1/2 to 1 teaspoon at a time. A little goes a long way due to the intense flavor.
What’s the difference between saeujeot and shrimp paste?
Saeujeot is made by fermenting whole tiny shrimp in salt. Shrimp paste is made from processed ground shrimp.
Can I substitute anchovy sauce or fish sauce for saeujeot?
You can, but the flavor won’t be exactly the same. Use small amounts, as the substitutes are very salty.
Why does my saeujeot have some yellow spots?
This is normal – small spots of oxidation may develop. Just scoop out the yellow parts.
My saeujeot smells terrible. Can I salvage it?
If it has a rotten or ammonia-like odor, it has gone bad and you should throw it away.
Is it safe to eat saeujeot while pregnant?
It’s generally considered safe, but check with your doctor to be sure.
The Verdict on Saeujeot Longevity
After going through all this, what’s the final verdict? Does Korean salted shrimp go bad?
Yes, saeujeot does eventually go bad. But when stored properly in the fridge or freezer, it can actually last around 1 year from the manufactured date before spoiling!
Be diligent checking for any discoloration, texture changes, or off smells. If you detect any spoiled characteristics, err on the side of caution and throw it away.
Otherwise, keep your saeujeot refrigerated and use clean utensils, and you’ll be able to enjoy its intense umami flavor for many months before it goes bad!