Ingredients with Measurements:
- 1 cup of small dried anchovies (myeolchi)
- 1/2 cup of coarse sea salt
- 1/4 cup of Korean red pepper flakes (gochugaru)
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1 tablespoon of sugar
- 1 tablespoon of fish sauce
- 1/4 cup of water
Special equipment needed:
- A large mixing bowl
- A glass jar with a tight-fitting lid
Step-by-step instructions:
1. Rinse the dried anchovies in cold water and drain them well.
2. In a large mixing bowl, combine the anchovies, sea salt, red pepper flakes, garlic, ginger, sugar, fish sauce, and water.
3. Mix everything together well until the anchovies are coated with the seasoning mixture.
4. Transfer the mixture to a glass jar and press it down firmly to remove any air pockets.
5. Cover the jar with a tight-fitting lid and let it sit at room temperature for 2-3 days.
6. After 2-3 days, open the jar and stir the mixture well.
7. Taste the saeu-jeot and adjust the seasoning if necessary.
8. Cover the jar again and let it sit at room temperature for another 2-3 days.
9. Repeat the stirring and tasting process until the saeu-jeot reaches your desired level of fermentation and spiciness.
10. Once the saeu-jeot is ready, store it in the refrigerator to slow down the fermentation process.
Time:
Preparation time: 15 minutes
Fermentation time: 4-6 days
5. Temperature:
Room temperature for fermentation, refrigerated for storage.
Serving size:
Makes about 1 1/2 cups of saeu-jeot.
Nutritional information:
Serving size: 1 tablespoon
Calories: 10
Total fat: 0.5g
Sodium: 720mg
Total carbohydrate: 1g
Protein: 1g
Substitutions for ingredients:
- You can use larger dried anchovies instead of small ones, but you'll need to remove the heads and guts before using them.
- If you can't find Korean red pepper flakes, you can use any other type of chili flakes.
- You can use soy sauce instead of fish sauce, but the flavor will be slightly different.
Variations:
- You can add other seasonings to the saeu-jeot, such as chopped scallions or sesame seeds.
- You can use different types of fish or seafood, such as shrimp or squid, instead of anchovies.
- You can adjust the spiciness level by adding more or less red pepper flakes.
Tips and tricks:
- Make sure to press the saeu-jeot down firmly in the jar to remove any air pockets, as this can cause spoilage.
- Stir the saeu-jeot well each time you open the jar to distribute the seasoning evenly.
- Taste the saeu-jeot frequently during the fermentation process to ensure that it doesn't become too salty or sour.
Storage instructions:
Store the saeu-jeot in the refrigerator for up to 6 months.
Reheating instructions:
Saeu-jeot is typically used as a seasoning rather than a standalone dish, so it doesn't need to be reheated.
Presentation ideas:
Saeu-jeot is usually served as a condiment alongside other Korean dishes, such as rice, soup, or stews.
Garnishes:
Saeu-jeot doesn't typically require any garnishes, but you can sprinkle some chopped scallions or sesame seeds on top if you like.
Pairings:
Saeu-jeot pairs well with a variety of Korean dishes, such as kimchi jjigae (kimchi stew), bibimbap (mixed rice bowl), and japchae (stir-fried glass noodles).
Suggested side dishes:
Some traditional Korean side dishes that would complement saeu-jeot include banchan (various small dishes), such as pickled vegetables, marinated tofu, and seasoned seaweed.
Troubleshooting advice:
- If the saeu-jeot becomes too salty or sour, you can add a little bit of sugar or water to balance out the flavors.
- If you notice any mold or off odors, discard the saeu-jeot and start over with fresh ingredients.
Food safety advice:
- Make sure to use clean utensils and containers when making saeu-jeot to prevent contamination.
- Store the saeu-jeot in the refrigerator to prevent spoilage.
Food history:
Saeu-jeot is a traditional Korean fermented seafood condiment that has been used for centuries in Korean cuisine.
Flavor profiles:
Saeu-jeot has a salty, spicy, and slightly fishy flavor that adds depth and complexity to Korean dishes.
Serving suggestions:
Saeu-jeot is typically served in small amounts as a seasoning alongside other Korean dishes.
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Region: Korean