Jeotgal

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Jeotgal

Korean name

Hangul	젓갈 or 젓
Hanja	none
Revised Romanization	Jeotgal or Jeot
McCune-Reischauer	Chŏtkal or Chŏt

Jeotgal or jeot (pronounced [ʨʌtgal]) is a salted fermented food in Korean cuisine. It is made with various seafood, such as shrimp, oysters, shellfish, fish, fish eggs, and fish intestines.

Jeotgal is mainly used as a condiment in pickling kimchi and as a dipping sauce for pig's feet (jokbal) and blood/noodle sausage (sundae). Sometimes jeotgal, commonly saeujeot, is added to Korean style stews (jjigae) and soups (guk and tang), for flavor instead of using salt or soy sauce (ganjang).

The types of jeotgal vary depending on main ingredients, regions, and family and personal preferences. In past times, due to the limited transportation, regions near seas had more types of jeot compared to the inland areas.

[edit] History

I-a (爾雅), a Chinese book written in the 3rd-5th centuries BC, has a record on ji (鮨), the origin of jeotgal. Ji indicates jeotgal, food made with fish and is the oldest documents mentioning this food in the historical records.

[edit] Types

Saeujeot (새우젓) - jeot made with small shrimp (saeu, 새우)
- Ojeot (오젓) - saeujeot made with shrimp harvested in May
- Yukjeot (육젓) - saeujeot made with shrimp harvested in June
- Tohajeot (토하젓) - jeot made with small fresh water shrimp, which is rare local specialty of Jeolla Province
Hwangsaegijeot (황새기젓) - jeot made with fish
Myeolchijeot (멸치젓) - jeot made with anchovies (myeolchi, 멸치)
Jogijeot (조기젓) - jeot made with croaker (jogi, 조기)
Jogaejeot (조개젓) - jeot made with shellfish
Guljeot (굴젓) - jeot made with oyster (gul, 굴)
Eoriguljeot (어리굴젓) - jeot made with salted oysters (gul, 굴) and hot peppers
Myeongnanjeot (명란젓) - jeot made with roe (ran, 란) of pollock (myeongtae, 명태)
Changnanjeot (창란젓) - jeot made with pollock intestines
Ojingeojeot (오징어젓) - Jeot made with squid (ojingeo, 오징어)
Ggolddugijeot (꼴뚜기젓) - jeot made with small squid