Jeotgal

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Jeotgal

Saeujeot in the front and various jeotgal being sold at Gyeongdong Market, Seoul.
Korean name
Hangul 젓갈 or 젓
Hanja n/a
Revised Romanization Jeotgal or Jeot
McCune–Reischauer Chŏtkal or Chŏt
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Jeotgal or jeot (Korean pronunciation: [tɕʌt̚k͈al]) 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.[1]

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.

History

The Erya (爾雅), a Chinese dictionary written in the 3rd-5th centuries BC, contains a record about 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.

Types

  • Saeujeot - jeot made with small shrimp (saeu, 새우)[1]
    • 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,[2] which is rare local specialty of Jeolla Province
  • Hwangsaegijeot (황새기젓) - jeot made with fish[1]
  • Myeolchijeot - jeot made with anchovies (myeolchi, 멸치)[1]
  • Jogijeot - jeot made with croaker (jogi, 조기)[3]
  • Jogaejeot (조개젓) - jeot made with shellfish[4]
  • Guljeot (굴젓) - jeot made with oyster (gul, 굴)
    • Eoriguljeot (어리굴젓) - jeot made with salted oysters (gul, 굴) and hot peppers[1]
  • Myeongran jeot (명란젓) - jeot made with roe (ran, 란) of pollock (myeongtae, 명태)[1]
  • Changnanjeot (창란젓) - jeot made with pollock intestines[1]
  • Ojingeojeot (오징어젓) - Jeot made with squid (ojingeo, 오징어)[1]
  • Ggolddugijeot (꼴뚜기젓) - jeot made with small squid[5]
  • Gejang - jeot made with crabs[1]

Gallery

References

  1. ↑ 1.0 1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 "Jeotgal". Korea Tourism Organisation. Archived from the original on 2004-04-23. 
  2. ↑ "Gangjin Celadon Festival 2012; The Melting Pot of Past, Present and Future". Korea Tourism Organisation. Retrieved 2013-04-02. 
  3. ↑ "The Ingredients for Kimchi and Their Characteristics". Salted and fermented fish (Jeotgal). The Korean Culture and Information Service Center (KOIS). Archived from the original on 2008-03-28. Retrieved 2008-05-06. 
  4. ↑ "Jeot". Korean Cultural Center Los Angeles. Archived from the original on 2006-11-01. Retrieved 2013-04-02. 
  5. ↑ "꼴뚜기젓". Naver Dictionary. Retrieved 2013-04-02. 

External links

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