jeotgal
Sign in to saveAlso known as jeot, salted seafood, soups & stews
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.
Key facts
- Food.name
- Jeotgal
- Food.caption
- Upper: changnan-jeot (salted pollock tripe)Lower: pouring aekjeot (liquid jeot) on scallions
- Food.alternate_name
- Jeot, salted seafood
- Food.country
- Korea
- Food.national_cuisine
- Korean cuisine
- Food.course
- Banchan
- Food.main_ingredient
- Seafood, salt
- Food.serving_size
- 100 g
- Food.similar_dish
- Shiokara
- Korean name/auto.child
- yes
- Korean name/auto.hangul
- 젓; 젓갈
- Korean name/auto.othername1
- Liquid jeotgal
- Korean name/auto.hangul1
- 액젓
- Korean name/auto.hanja1
- 液젓
via Wikipedia infobox
~3 min read
Encyclopedic overview
7 sectionsContents
- History
- Types
- Fish (fish innards and roe)
- Shellfish and other marine animals
- Gallery
- See also
- References
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.
Solid jeotgal are usually eaten as banchan (side dishes). Liquid jeotgal, called aekjeot () or fish sauce, is popularly used in kimchi seasoning, as well as in various soups and stews (guk, jijimi, jjigae). 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.
Excerpted from Wikipedia’s “jeotgal” article, available under the CC BY-SA 4.0 licence.