 | |
| Alternative names | Salted yellow croaker |
|---|---|
| Type | Jeotgal |
| Place of origin | Korea |
| Main ingredients | Yellow croaker |
| Korean name | |
| Hangul | 조기젓 |
|---|---|
| Revised Romanization | jogi-jeot |
| McCune–Reischauer | chogi-chŏt |
| IPA | [tɕo.ɡi.dʑʌt̚] |
Jogi-jeot (조기젓) orsalted yellow croaker is a variety ofjeotgal (salted seafood), made withyellow croakers. InKorean cuisine,jogi-jeot is widely used asbanchan (side dish), as acondiment, or as an ingredient forkimchi.[1]
Korean people have eaten yellow croakers for a very long time, asShuowen Jiezi, an early 2nd-century Chinese dictionary, reports that yellow croakers were caught inLelang, and that aHancommandery existed within the Korean peninsula.[2]
Fresh yellow croakers, with lustrous scales and a chubby belly, caught in May to June. are preferred.[3] Croakers are washed and drained onsokuri (bamboo tray), then stuffed withcoarse salt, and laid on a salt-linedonggi (earthenware jar).[3] One layer of fish is followed by one layer of salt, and so on. When the jar is around 70% filled, split and sterilized bamboo stalks are laid over the croakers, followed by boiled and cooled brine (mixture of 2/3 water and 1/3 salt).[3] In total, the salt used should weigh around 15‒20% of the fish.[4] Thejeotgal is left to ferment at 15–20 °C (59–68 °F) for two to three months and up to a year.[4]
