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| Alternative names | Salted oyster |
|---|---|
| Type | Jeotgal |
| Place of origin | Korea |
| Associatedcuisine | Korean cuisine |
| Korean name | |
| Hangul | 굴젓 |
|---|---|
| Revised Romanization | guljeot |
| McCune–Reischauer | kuljŏt |
| IPA | [kul.dʑʌt̚] |
Guljeot (굴젓) orsalted oyster is ajeotgal (salted seafood) made by salting andfermentingoyster.[1][2][3] It is a popularbanchan (side dish) served as an accompaniment tobap (cooked rice).
Small, freshoysters are shucked, washed gently in salt water, salted withcoarse salt, and allowed to ferment for five days.[4] It is then seasoned with mincedgarlic, finely choppedonion,gochutgaru (chili powder), and optionally juliennedradish and/orpear.[4] It is then aged for three to four days, and is served with a drizzle ofsesame oil.[4]
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