Also known as salted anchovies, meljeot
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.
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.
== Names and etymology == Myeolchi-jeot () is a compound of myeolchi (), the Korean word for anchovy (Engraulis japonicus), and jeot (), the word meaning salted fermented seafood. Meljeot () is also a compound, consisting of mel (), the Jeju name for anchovy, and jeot. The Jeju word mel is cognate with the first syllable myeol of the Korean word myeolchi, whose second syllable -chi is a suffix attached to fish names. Similar forms to meljeot also occur in mainland Korean dialects, including metjeot () and mitjeot () in Gyeongsang dialect.
Discovered by embedding cosine similarity (sentence-transformers MiniLM, 384-dim).