Introduction

Mareun saeu (마른새우) means “dried shrimp” in Korean. Small shrimp are boiled or steamed, then dried until firm and shelf-stable. In Korean kitchens they sit next to dried anchovies and kelp as a pantry basic, used to make crunchy sweet-salty side dishes and to add a deep seafood flavor to soups, stews and stir-fries. They are different from saeujeot, which is tiny shrimp fermented in salt.

Mareun Saeu at a Glance

Quick facts

• What it is: small shrimp that are cooked and dried
• Main ingredients: shrimp, sometimes a little salt
• Taste: sweet, briny, intensely savory, crunchy or chewy
• Main uses: saeu bokkeum (stir-fried banchan), broth, soups, fried rice, seasoning powder

What is Mareun Saeu Made Of?

Mareun saeu is simply shrimp. They are usually boiled or steamed right after the catch, then dried in the sun or in dryers. Some are peeled before drying and some are dried whole with the shell. Good dried shrimp look bright pink to orange and smell clean and sweet, not fishy or sour.

Types of Korean dried shrimp

• Kkosaeu (꼬새우): tiny whole dried shrimp, very thin and crunchy, perfect for bokkeum.
• Bori saeu / doksaeu: larger shell-on dried shrimp, mainly for broth.
• Peeled dried shrimp (kkan saeu): meaty and chewy, used in stir-fries and fried rice.
• Saeu garu: ground dried shrimp powder, a natural seasoning.

What Does Mareun Saeu Taste Like?

Dried shrimp taste like a concentrated version of fresh shrimp: sweet, salty and full of umami. Tiny kkosaeu become crisp and toasty when stir-fried, while larger shrimp are chewy and release a rich, slightly sweet flavor into broth.

Popular Korean Dishes That Use Mareun Saeu

Saeu bokkeum

Sweet soy-glazed stir-fried dried shrimp, a lunch-box classic. Recipe below.

Gochujang saeu bokkeum

A spicy version glazed with gochujang and syrup.

Aehobak bokkeum

Stir-fried Korean zucchini, often seasoned with a handful of dried shrimp.

Mu-guk and miyeok-guk

Radish soup and seaweed soup can use dried shrimp in the broth instead of beef or anchovy.

Easy Saeu Bokkeum Recipe (Serves 4 as banchan)

Ingredients

• 1 1/2 cups (about 2 oz / 60 g) tiny dried shrimp (kkosaeu)
• 1 1/2 tbsp cooking oil
• 1 tsp minced garlic
• 1 tsp toasted sesame seeds
• 1/2 tsp sesame oil

Glaze

• 1 tbsp soy sauce
• 1 tbsp rice wine
• 1 tsp sugar
• 2 tbsp oligodang or other Korean syrup

Instructions

1. Put the dried shrimp in a sieve and shake well to remove loose shells and dust.
2. Toast the shrimp in a dry pan over medium-low heat for 1–2 minutes, stirring, until fragrant. Tip them back into the sieve and shake again.
3. Heat the oil in the pan over medium-low heat, add the garlic and stir for 20 seconds.
4. Add the shrimp and stir-fry for 1–2 minutes until crisp. Do not let them brown too much.
5. Add the soy sauce, rice wine and sugar, and stir until the liquid is almost gone.
6. Turn off the heat, add the syrup and toss well so it coats the shrimp without hardening.
7. Finish with sesame oil and sesame seeds. Spread out to cool before storing.

Tip: Adding the syrup after the heat is off keeps the shrimp crunchy instead of rock-hard.

Where to Buy Mareun Saeu

United States

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Amazon
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H-Mart
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Canada

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Europe

Search dried shrimp on Amazon.co.uk

How to Store Mareun Saeu

Dried shrimp absorb moisture and odors, so seal them in an airtight bag or container. Keep them in the refrigerator for up to a few months, or in the freezer for up to a year; they can be used straight from frozen. Cooked saeu bokkeum keeps in the refrigerator for about 1–2 weeks.

Mareun Saeu FAQ

What is the difference between dried shrimp and saeujeot?

Dried shrimp are cooked and dried. Saeujeot is raw tiny shrimp fermented in salt and sold as a wet, salty condiment for kimchi and soups.

Do I need to soak dried shrimp?

Not for tiny kkosaeu in bokkeum. Larger dried shrimp can be soaked in warm water for 10–15 minutes to soften before stir-frying, and the soaking water can be added to soup.

How do I know dried shrimp have gone bad?

Throw them out if they smell sour or ammonia-like, feel sticky, or show any mold.

Conclusion

Mareun saeu is a small ingredient with a big flavor. A bag in the freezer means you can make crunchy saeu bokkeum in ten minutes or add instant depth to soups. For more Korean dried seafood, see our guides to myeolchi and ojingeo-chae.