Introduction

Saeu-jang (새우장), also written saewoo-jang, is Korean soy-marinated raw shrimp. Shrimp are soaked in a cooled, cooked soy sauce brine flavored with garlic, ginger, onion and chili until they turn silky and sweet. Often called a “rice thief” (bap-doduk) because it makes you eat bowl after bowl of rice, it is the shrimp version of the brine in our ganjang gejang marinade guide – and much easier to make at home.

Saeu-jang Marinade at a Glance

What it is

• A cooked and cooled soy brine for marinating raw shrimp

Main ingredients

• Soy sauce, water, sugar, rice wine, garlic, ginger, onion, chili peppers, lemon, sometimes kelp

Taste

• Salty-sweet and savory with garlic, light chili heat and a fresh citrus note

Main uses

• Soy-marinated shrimp, shrimp rice bowls, and the leftover brine as a seasoning for rice and eggs

What is Saeu-jang Marinade Made Of?

The brine starts with ganjang (soy sauce) diluted with water, then sweetened with sugar and rice wine. It is boiled with aromatics like onion, garlic, ginger, kelp and dried chili, strained and cooled completely before it touches the shrimp. Fresh garlic, sliced chilies and lemon are added at the end. Styles include:

• Ganjang saeu-jang: the classic soy version – the recipe below.
• Yangnyeom saeu-jang: shrimp tossed in a spicy gochugaru sauce instead of a brine.
• Ready-made saeu-jang: sold frozen or chilled at Korean markets.

What Does Saeu-jang Taste Like?

The shrimp become soft, almost creamy, with a natural sweetness that reminds people of sweet shrimp sashimi. The brine adds salt, garlic and a gentle heat from the chili, while lemon keeps it fresh. It is rich but clean-tasting, and best eaten with plain rice.

Popular Korean Dishes That Use Saeu-jang Marinade

Ganjang Saeu-jang

Whole or peeled shrimp marinated in soy brine – the recipe below.

Saeu-jang Bibimbap

Peeled marinated shrimp over hot rice with an egg yolk, roasted seaweed and a spoon of brine.

Mayak Gyeran

Leftover strained brine is often reused (after boiling) for soy-marinated eggs, like our mayak egg sauce.

Ganjang Gejang

The famous crab dish that uses an almost identical soy brine.

Easy Saeu-jang Recipe (Serves 3–4)

Food safety note: this is a raw seafood dish. Use only very fresh, sashimi-grade shrimp that has been frozen (freezing reduces parasite risk), keep everything cold, and eat within 3 days. Raw shrimp is not recommended for pregnant women, young children, older adults or anyone with a weakened immune system.

Ingredients

• 1 lb (450 g) sashimi-grade large shrimp, thawed in the refrigerator
• 4 cloves garlic, sliced
• 1 green chili and 1 red chili, sliced
• 1/2 lemon, sliced

Saeu-jang Marinade

• 1 cup (240 ml) soy sauce
• 2 cups (480 ml) water
• 1/3 cup (65 g) sugar
• 1/4 cup (60 ml) rice wine (matsul or mirin)
• 1/2 onion, sliced
• 1 inch piece ginger, sliced
• 1 small piece dried kelp (about 4 inches)
• 1 dried red chili

Instructions

1. Put all marinade ingredients in a pot, bring to a boil, then simmer 5 minutes. Remove the kelp, strain, and cool completely in the refrigerator.
2. Rinse the shrimp in cold water. Trim the antennae and sharp tail tip, devein through the back with a toothpick, and peel if you prefer.
3. Place the shrimp in a clean glass container with the garlic, chilies and lemon slices.
4. Pour over the cold marinade until the shrimp are fully covered. Seal and refrigerate.
5. Marinate 1 day for peeled shrimp or 1–2 days for shell-on shrimp. Serve cold over rice.

Tip: Never pour warm brine over raw shrimp – it partly cooks the outside and shortens shelf life. The marinade must be fridge-cold.

Where to Buy Saeu-jang Ingredients

United States

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Amazon
Search Korean soy sauce on Amazon
Search dried kelp on Amazon

H-Mart
Search shrimp on H-Mart
Search soy marinated shrimp on H-Mart

Canada

Search Korean soy sauce on Amazon.ca

Europe

Search Korean soy sauce on Amazon.co.uk

How to Store Saeu-jang

Keep saeu-jang refrigerated at all times and eat it within 3 days of marinating. For longer storage, drain the shrimp and freeze them in portions for up to 1 month; thaw in the fridge. If you want to reuse the brine, strain it, bring it to a full boil, cool and use within a few days.

Saeu-jang FAQ

Is saeu-jang raw?

Yes. The shrimp are not cooked – the soy brine seasons them, which is why sashimi-grade, previously frozen shrimp is essential.

How long should shrimp marinate?

About 24 hours for peeled shrimp and up to 48 hours for shell-on. Longer makes them too salty.

Can I make it with cooked shrimp?

You can marinate lightly poached shrimp in the same brine for a cooked version. The texture is firmer, not silky, but it is a safe alternative.

Conclusion

Saeu-jang marinade is a simple cooked soy brine that turns fresh shrimp into one of Korea’s most addictive rice dishes. Use high-quality shrimp, keep it cold, and enjoy it within a few days. For more soy-based Korean seasonings, read our ganjang guide.