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{{Short description|Korean salted oyster side dish}}
{{Italic title}}
{{Infobox food
{{Infobox food
| name = ''Guljeot''
| name = ''Guljeot''
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{{Infobox Korean name
{{Infobox Korean name
| title = Korean name
| title = Korean name
| hangul = {{lang|ko|굴젓}}
| hangul = {{linktext|굴젓}}
| hanja = none
| hanja = none
| rr = guljeot
| rr = guljeot
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}}
}}


'''''Guljeot''''' ({{Korean|hangul=굴젓|labels=no}}) or '''salted oyster''' is a ''[[jeotgal]]'' (salted seafood) made by salting and [[fermentation in food processing|fermenting]] [[oyster]].<ref name="SKLD">{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=405385|title=guljeot|website=[[Standard Korean Language Dictionary]]|publisher=[[National Institute of Korean Language]]|language=ko|script-title=ko:굴젓|access-date=27 April 2017}}</ref><ref name="Visessanguan">{{Cite book|url=https://books.google.co.kr/books?id=PVfSBQAAQBAJ|title=Handbook of Indigenous Foods Involving Alkaline Fermentation|last=Visessanguan|first=Wonnop|last2=Chaikaew|first2=Siriporn|publisher=[[CRC Press]]|year=2014|isbn=978-1-4665-6529-6|editor-last=Sarkar|editor-first=Prabir K.|location=Boca Raton, Florida|pages=222|language=English|chapter=Shellfish Products|editor-last2=Nout|editor-first2=M. J. Robert}}</ref><ref name="Chun">{{Cite book|url=https://issuu.com/the_korea_foundation/docs/korean_food_guide_800__english_/46|title=Korean Food Guide 800|last=Chun|first=Hui-jung|publisher=[[The Korea Foundation]]|year=2014|editor-last=Yoon|editor-first=Ho-mi|location=Seoul|pages=46|via=[[issuu]]}}</ref> It is a popular ''[[banchan]]'' (side dish) served as an accompaniment to ''[[bap (food)|bap]]'' (cooked rice).
'''''Guljeot''''' ({{Korean|hangul=굴젓|labels=no}}) or '''salted oyster''' is a ''[[jeotgal]]'' (salted seafood) made by salting and [[fermentation in food processing|fermenting]] [[oyster]].<ref name="SKLD">{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=405385|title=guljeot|website=[[Standard Korean Language Dictionary]]|publisher=[[National Institute of Korean Language]]|language=ko|script-title=ko:굴젓|access-date=27 April 2017|archive-date=28 April 2017|archive-url=https://web.archive.org/web/20170428051750/http://stdweb2.korean.go.kr/search/View.jsp?idx=405385|url-status=dead}}</ref><ref name="Visessanguan">{{Cite book|url=https://books.google.com/books?id=PVfSBQAAQBAJ|title=Handbook of Indigenous Foods Involving Alkaline Fermentation|last1=Visessanguan|first1=Wonnop|last2=Chaikaew |first2=Siriporn |publisher=[[CRC Press]]|year=2014|isbn=978-1-4665-6529-6|editor-last=Sarkar |editor-first=Prabir K. |location=Boca Raton, Florida |pages=222|language=English |chapter=Shellfish Products |editor-last2=Nout|editor-first2=M. J. Robert}}</ref><ref name="Chun">{{Cite book|url=https://issuu.com/the_korea_foundation/docs/korean_food_guide_800__english_/46|title=Korean Food Guide 800|last=Chun |first=Hui-jung |publisher=[[The Korea Foundation]]|year=2014|editor-last=Yoon |editor-first=Ho-mi |location=Seoul |pages=46|via=[[issuu]]}}</ref> It is a popular ''[[banchan]]'' (side dish) served as an accompaniment to ''[[bap (food)|bap]]'' (cooked rice).


== Preparation ==
== Preparation ==
Small, fresh [[oyster]]s are shucked, washed gently in salt water, salted with [[Korean sea salt|coarse salt]] and let ferment for five days.<ref name="Doo">{{Cite web|url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000821778|title=guljeot|website=[[Doopedia]]|publisher=[[Doosan Corporation]]|language=ko|script-title=ko:굴젓|access-date=27 April 2017}}</ref> It is then seasoned with minced [[garlic]], finely chopped [[onion]], ''[[gochutgaru]]'' (chili powder), and optionally julienned [[Korean radish|radish]] and/or [[Korean pear|pear]].<ref name="Doo" /> It is let age for three to four days, and is served with a drizzle of [[sesame oil]].<ref name="Doo" />
Small, fresh [[oyster]]s are shucked, washed gently in salt water, salted with [[Korean brining salt|coarse salt]], and allowed to ferment for five days.<ref name="Doo">{{Cite web|url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000821778|title=guljeot|website=[[Doopedia]]|publisher=[[Doosan Corporation]]|language=ko |script-title=ko:굴젓|access-date=27 April 2017}}</ref> It is then seasoned with minced [[garlic]], finely chopped [[onion]], ''[[gochutgaru]]'' (chili powder), and optionally julienned [[Korean radish|radish]] and/or [[Korean pear|pear]].<ref name="Doo" /> It is then aged for three to four days, and is served with a drizzle of [[sesame oil]].<ref name="Doo" />


== Gallery ==
== Gallery ==

Latest revision as of 20:58, 23 January 2024

Guljeot
Alternative namesSalted oyster
TypeJeotgal
Place of originKorea
Associated cuisineKorean cuisine
Korean name
Hangul
Revised Romanizationguljeot
McCune–Reischauerkukjŏt
IPA[kul.dʑʌt̚]

Guljeot (굴젓) or salted oyster is a jeotgal (salted seafood) made by salting and fermenting oyster.[1][2][3] It is a popular banchan (side dish) served as an accompaniment to bap (cooked rice).

Preparation[edit]

Small, fresh oysters are shucked, washed gently in salt water, salted with coarse salt, and allowed to ferment for five days.[4] It is then seasoned with minced garlic, finely chopped onion, gochutgaru (chili powder), and optionally julienned radish and/or pear.[4] It is then aged for three to four days, and is served with a drizzle of sesame oil.[4]

Gallery[edit]

  • Eori-guljeot
    Eori-guljeot

References[edit]

  1. ^ "guljeot" 굴젓. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 28 April 2017. Retrieved 27 April 2017.
  2. ^ Visessanguan, Wonnop; Chaikaew, Siriporn (2014). "Shellfish Products". In Sarkar, Prabir K.; Nout, M. J. Robert (eds.). Handbook of Indigenous Foods Involving Alkaline Fermentation. Boca Raton, Florida: CRC Press. p. 222. ISBN 978-1-4665-6529-6.
  3. ^ Chun, Hui-jung (2014). Yoon, Ho-mi (ed.). Korean Food Guide 800. Seoul: The Korea Foundation. p. 46 – via issuu.
  4. ^ a b c "guljeot" 굴젓. Doopedia (in Korean). Doosan Corporation. Retrieved 27 April 2017.


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