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Fish and seafood from South Korea
Gwangcheon togul saeujeot is salted shrimp aged in underground tunnels (togul) at Gwangcheon. A producer studied in 2024 mixed tiny Acetes shrimp with sea salt 75:25 and aged them for 10 weeks at about 15 °C while amino nitrogen roughly doubled. Saeujeot in general is named by the month the shrimp are salted, and Hongseong County applied in 2023 to have the trade listed as a National Important Fishery Heritage.
| Raw shrimp (Acetes japonicus)75 parts by weight | Sorted into general and special grade before salting[lee2024] |
| Sea salt25 parts by weight | [lee2024] |
Total time across the recorded steps: 2.3 months
What changes: Starting material: tiny shrimp, named by the month they are salted
Shrimp salted in May give ojeot, in June yukjeot, in autumn chujeot and in winter dongbaekha-jeot; yukjeot is held best for kimjang (Encyclopedia of Korean Culture, on saeujeot in general).
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Gwangcheon togul saeujeot is salted shrimp aged in underground tunnels (togul) at Gwangcheon. A producer studied in 2024 mixed tiny Acetes shrimp with sea salt 75:25 and aged them for 10 weeks at about 15 °C while amino nitrogen roughly doubled. Saeujeot in general is named by the month the shrimp are salted, and Hongseong County applied in 2023 to have the trade listed as a National Important Fishery Heritage. Made in 4 steps over 2.3 months. The longest step, age in the underground tunnel, takes 2.3 months (Lee H 2024) and runs at 13–17 °C (Lee H 2024). Salt is 25 % (Lee H 2024). Halophilic bacteria Halomonas, Psychrobacter and Salinicoccus does most of the fermenting.
| Main step | 2.3 monthsReported[lee2024] | Age in the underground tunnel |
|---|---|---|
| Temperature | 13–17 °CMeasured[lee2024] | Age in the underground tunnel |
| Salt | 25 %Reported[lee2024] | Mix the shrimp with sea salt |
| Acidity | pH 6.4 → 6.73Measured[lee2024] | Age in the underground tunnel |
What sets Gwangcheon apart is where it ages, in underground tunnels that held about 15 °C in the 2024 study.
In the 2024 tunnel study no histamine was found; Korea limits histamine in salt-fermented fish to 200 mg/kg or less. Cadaverine, another biogenic amine with no Korean limit, appeared from week 4 or 5 and reached 83 mg/kg in the special grade (43 mg/kg in the general grade). Coliforms, E. coli, S. aureus and Vibrio were all below the detection limit. Volatile basic nitrogen rose steadily, to 69.23 mg/100 g (special grade) and 71.33 mg/100 g (general grade) by week 10.
Hazards the sources name: Vibrio spp. and Staphylococcus aureus (tested; below the detection limit in every sample).
Every number is labelled with how it is known. How this atlas is made
Hongseong County applied to the Ministry of Oceans and Fisheries in November 2023 to list the Gwangcheon togul saeujeot trade as a National Important Fishery Heritage. It passed the first, document stage in January 2024 and a field evaluation in August 2024.
