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Jogijeot is a variety of jeotgal, a salted fermented dish made with croaker in Korean cuisine. It is widely consumed jeotgal in South Korea. The name consists of the two Korean words, jogi (조기 "croaker") and jeot. Jogijeot is widely consumed in Korean cuisine such as banchan marinated in various sauces, as a condiment, or used as an ingredient in kimchi.[1]
According to the record in Shuowen Jiezi (說文解字), the Chinese document, croaker was harvested in Nakrang (hangul: 낙랑; hanja: 樂浪), so it is suggested that Korean people have eaten the fish very long time ago. Salt weighing 15 to 20% of the croakers is stuffed in and layered over the fish in a jangdok (장독, large glazed earthenware jar). The fermentation takes more than one year at 15-20 degrees. [2]
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[edit] References
- ^ 제4장 찬류 (Korean). 국립문화재연구소. Retrieved on 2008-05-15.
- ^ The Ingredients for Kimchi and Their Characteristics (English). Salted and fermented fish (Jeotgal). The Korean Culture and Information Service Center (KOIS). Retrieved on 2008-05-06.
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