Jeotgal (Korean: 젓갈) or jeot (젓), translated as salted seafood, is a category of salted preserved dishes made with seafood such as shrimps, oysters, clams, fish, and roe.[1][2][3] Depending on the ingredients, jeotgal can range from flabby, solid pieces to clear, broth-like liquid.
Solid jeotgal are usually eaten as banchan (side dishes). Liquid jeotgal, called aekjeot (액젓) or fish sauce, is popularly used in kimchi seasoning, as well as in various soups and stews (guk, jijimi, jjigae).[4] As a condiment, jeotgal with smaller bits of solid ingredients such as saeu-jeot (shrimp jeotgal) is commonly served as a dipping sauce with pork dishes (bossam, jokbal, samgyeopsal), sundae (Korean sausage), hoe (raw fish), and a number of soups and stews.
^"Jeotgal". Korea Tourism Organization. Archived from the original on 2004-04-23. Archived 2004-04-23 at the Wayback Machine
^"jeotgal" 젓갈 [salted seafood]. Korean–English Learners' Dictionary. National Institute of Korean Language. Retrieved 29 March 2017.
^"jeot" 젓 [salted seafood]. Korean–English Learners' Dictionary. National Institute of Korean Language. Retrieved 29 March 2017.
^"aekjeot" 액젓. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 30 March 2017. Retrieved 29 March 2017.
jeotgal can range from flabby, solid pieces to clear, broth-like liquid. Solid jeotgal are usually eaten as banchan (side dishes). Liquid jeotgal, called...
is called myeongnan-jeot (명란젓), being considered a type of jeot (젓) or jeotgal, which is a category of salted seafood. In Japanese, (salted) pollock roe...
including gochugaru (Korean chili powder), spring onions, garlic, ginger, and jeotgal (a salted seafood). Kimchi is also used in a variety of soups and stews...
Gejang (Korean: 게장) or gejeot (게젓) is a variety of jeotgal, or salted fermented seafood in Korean cuisine, which is made by marinating fresh raw crabs...
squid and boiled squid are delicacies. Also in Korea, squid is made into jeotgal (salted seafood). The ojingeo-jeot, thin strips of skinned, gutted, washed...
pastes Fish sauce Anchovy essence Colatura di alici Budu Cincalok Garum Jeotgal Mahyawa Patis Pla ra Shottsuru Worcestershire sauce XO sauce Fish paste...
pastes Fish sauce Anchovy essence Colatura di alici Budu Cincalok Garum Jeotgal Mahyawa Patis Pla ra Shottsuru Worcestershire sauce XO sauce Fish paste...
"kimchiso" (김치소), kimchi filling, mostly shredded radish, green onions and jeotgal (fermented and salted seafood), are taken out from the kimchi. The kimchi...
preparation Bekasang, a similar Indonesian preparation Anchovies as food Jeotgal Natto Audrey Anderson. "Ocean Shock: Warming waters send squid out of reach...
vs. James May". The F-Word. "Jeotgal". Korea Tourism Organisation. Archived from the original on 23 April 2004. "jeotgal" 젓갈 [salted seafood]. Korean–English...
are added, and the sikhae can be eaten after another ten days of aging. Jeotgal Fermented fish List of fermented foods Haard, Norman F.; Odunfa, S.A.;...
Catalan salters. Dried Japanese anchovy Salted and fermented anchovy (jeotgal) Korea Canned anchovies Workers handling anchovies in a canning company...
unflavored, it is served with a number of more flavorful side dishes, such as jeotgal (salted seafood), various types of kimchi, and other side dishes.[citation...
herring, flying fish, cod, among others. Myeongran jeot (명란젓) refers to the jeotgal (salted fermented seafood) made with pollock roe seasoned with chili pepper...
pastes Fish sauce Anchovy essence Colatura di alici Budu Cincalok Garum Jeotgal Mahyawa Patis Pla ra Shottsuru Worcestershire sauce XO sauce Fish paste...
(soybeans, water, and salt), chogochujang (gochujang and vinegar), and jeotgal (mixture of other jangs and seafoods). Vegetables such as cucumbers, carrots...
nonmotile bacterium of the genus Psychrobacter, which was isolated from jeotgal in Korea. LPSN lpsn.dsmz.de Straininfo of Psychrobacter cibarius Jung,...
sauce) and doenjang (soybean paste), along with meju (soybean block) and jeotgal (salted seafood), were prepared for the wedding ceremony of the King Sinmun...
Kingdoms era, it is written that doenjang and ganjang, along with meju and jeotgal, were prepared for the wedding ceremony of King Sinmun in February 683...
the genus of Alishewanella which has been isolated from gajami sikhae (jeotgal) from Korea. "Alishewanella". LPSN. "Alishewanella jeotgali". www.uniprot...
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