  | |
| Alternative names | Jeot, salted seafood |
|---|---|
| Course | Banchan |
| Place of origin | Korea |
| Associatedcuisine | Korean cuisine |
| Main ingredients | Seafood, salt |
| Similar dishes | Shiokara |
| Korean name | |
| Hangul | 젓; 젓갈 |
| RR | jeot; jeotgal |
| MR | chŏt; chŏtkal |
| IPA | [tɕʌt̚];[tɕʌt̚.k͈al] |
| Liquidjeotgal | |
| Hangul | 액젓 |
| Hanja | 液젓 |
| RR | aekjeot |
| MR | aekchŏt |
| IPA | [ɛk̚.tɕʌt̚] |
| This article is part of a series on |
| Korean cuisine 한국 요리 조선 료리 |
|---|
.jpg) |
Drinks List of Korean drinks
|
Jeotgal (Korean: 젓갈) orjeot (젓), translated assalted seafood, is a category of saltedpreserved dishes made with seafood such asshrimps,oysters,clams,fish, androe.[1][2][3] Depending on the ingredients,jeotgal can range from flabby or solid pieces to clear, broth-like liquid.
Solidjeotgal are usually eaten asbanchan (side dishes). Liquidjeotgal, calledaekjeot (액젓) orfish sauce, is popularly used inkimchi seasoning, as well as in various soups and stews (guk,jijimi,jjigae).[4] As acondiment, jeotgal with smaller bits of solid ingredients such assaeu-jeot (shrimpjeotgal) 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.
Fermented foods were widely available inThree Kingdoms of Korea, asSānguózhì, aJin Chinese historical text published in 289, mentions that theGoguryeo Koreans are skilled in making fermented foods such as wine, soybean paste and salted and fermented fish in the section titledDongyi in theBook of Wei.[5][6] The first Korean record ofjeotgal appeared in the historical textSamguk sagi, with a reference thatKing Sinmun offered rice, wine, jerky, andjeotgal as wedding presents in 683.[7] In 1124, aSong Chinese envoy wrote thatjeotgal was enjoyed by high and low alike inGoryeo.[8] Twenty-four types ofjeotgal appear inMiam ilgi (眉巖日記), a 16th-century diary written by a 16th century Joseon literatusYu Hŭich'un [ko],[9] and over 180 types ofjeotgal can be found in the coeval booksGosa chwaryo (고사촬요;攷事撮要) andSwaemirok (쇄미록;瑣尾錄),[10][11] and in 17‒18th century booksŬmsik timibang,Sallim kyŏngje, andChŭngbo sallim kyŏngje.[12][13][14]
The types ofjeotgal vary depending on main ingredients, regions, and family and personal preferences. In past times, due to the limited availability of transportation, regions near seas had more types ofjeot compared to the inland areas.
.jpg)
.jpg)
.jpg)
.jpg)
.jpg)
_jeotgal_(Caridea)_3.jpg)
.jpg)
| Fish sauce |  | |
|---|---|---|
| Fish paste | ||
| List articles | ||
