Jeotgal

eggs of the Pollock fish

Jeotgal () or jeot (), translated as salted seafood, is a category of salted preserved dishes made with seafood such as shrimps, oysters, clams, fish, and roe. Depending on the ingredients, jeotgal can range from flabby or solid pieces to clear, broth-like liquid.

Gejang () or gejeot () is a variety of jeotgal, or salted fermented seafood in Korean cuisine, which is made by marinating fresh raw crabs in either ganjang (soy sauce) or a chili pepper powder based sauce. The term consists of two words; ge, meaning "a crab", and jang which means "condiment" in Korean. The crabs selected for the Gejang dish are mainly female crabs with eggs.

Saeu-jeot () is a variety of jeotgal, salted and fermented food made with small shrimp in Korean cuisine. It is the most consumed jeotgal along with myeolchi-jeot (, salted anchovy jeot) in South Korea. The name consists of the two Korean words saeu (, shrimp) and jeot. Saeu-jeot is widely used throughout Korean cuisine but is mostly used as an ingredient in kimchi and dipping pastes. The shrimp used for making saeu-jeot are called jeot-saeu () and are smaller and have thinner shells than ordinary shrimp.

Myeolchi-jeot () or salted anchovies is a variety of jeotgal (salted seafood), made by salting and fermenting anchovies. Along with saeu-jeot (salted shrimps), it is one of the most commonly consumed jeotgal in Korean cuisine. In mainland Korea, myeolchi-jeot is primarily used to make kimchi, while in Jeju Island, meljeot (; myeolchi-jeot in Jeju language) is also used as a dipping sauce. The Chuja Islands, located between South Jeolla and Jeju, are famous for producing the highest quality myeolchi-jeot.

Ojingeo-jeot () or salted squid is a jeotgal (salted seafood) made by salting and fermenting thinly sliced squid. It is a popular banchan (side dish) with high protein, vitamin and mineral contents.

Guljeot () or salted oyster is a jeotgal (salted seafood) made by salting and fermenting oyster. It is a popular banchan (side dish) served as an accompaniment to bap (cooked rice).