Jeotgal: Difference between revisions

From Wikipedia, the free encyclopedia
Browse history interactively
← Previous edit
Content deleted Content added
VisualWikitext
Dallae (talk | contribs)
245 edits
Fixed linkd #article-section-source-editor
Tags: Mobile edit Mobile app edit iOS app edit
 
(45 intermediate revisions by 26 users not shown)
Line 1: Line 1:
{{short description|Korean salted seafood category}}
{{Copy edit|date=April 2017}}
{{Infobox food
{{Infobox food
| name = ''Jeotgal''
| name = ''Jeotgal''
Line 11: Line 11:
| border = 0
| border = 0
}}
}}
| caption = Upper: ''[[changnan-jeot]]'' (salted [[Alaska pollock as food|pollock]] [[tripe]])<br />Lower: pouring ''aekjeot'' (liquid ''jeot'') to [[Allium × wakegi|scallion]]s
| caption = Upper: ''changnan-jeot'' (salted [[Alaska pollock as food|pollock]] [[tripe]])<br />Lower: pouring ''aekjeot'' (liquid ''jeot'') on [[Allium × proliferum|scallion]]s
| alternate_name = ''Jeot'', salted seafood
| alternate_name = ''Jeot'', salted seafood
| country = [[Korea]]
| country = [[Korea]]
Line 37: Line 37:
{{Infobox Korean name
{{Infobox Korean name
| title = Korean name
| title = Korean name
| hangul = {{lang|ko|젓}} / {{lang|ko|젓갈}}
| hangul = 젓 / 젓갈
| hanja = none
| hanja = (none)
| rr = jeot / jeotgal
| rr = jeot / jeotgal
| mr = chŏt / chŏtkal
| mr = chŏt / chŏtkal
| koreanipa = {{IPA-ko|tɕʌt̚|}} / {{IPA-ko|tɕʌt̚.k͈al|}}
| koreanipa = {{IPA-ko|tɕʌt̚|}} / {{IPA-ko|tɕʌt̚.k͈al|}}
| othername1 = Liquid ''jeotgal''
| othername1 = Liquid ''jeotgal''
| hangul1 = {{lang|ko|액젓}}
| hangul1 = 액젓
| hanja1 = {{lang|ko-Hant|液-}}
| hanja1 = 液젓
| rr1 = aekjeot
| rr1 = aekjeot
| mr1 = aekchŏt
| mr1 = aekchŏt
Line 50: Line 50:
}}
}}
{{Korean cuisine}}
{{Korean cuisine}}
'''''Jeotgal''''' ({{Korean|hangul=젓갈|labels=no}}) or '''''jeot''''' ({{Korean|hangul=젓|labels=no}}), translated as '''salted seafood''', is a category of salted [[Fermentation in food processing|fermented]] dishes made with seafood such as [[shrimp]]s, [[oyster]]s, [[clam]]s, [[fish]], and [[roe]]s.<ref name="visitseoul">{{cite web|archiveurl=https://web.archive.org/web/20040423060957/http://www.visitseoul.net/english_new/eat/cen_jeotggal.htm|title=Jeotgal|publisher=Korea Tourism Organisation|url=http://www.visitseoul.net/english_new/eat/cen_jeotggal.htm|archivedate=2004-04-23}}</ref><ref name="BKD_jeotgal">{{Cite web|url=https://krdict.korean.go.kr/eng/dicSearch/SearchView?nation=eng&ParaWordNo=77503|title=jeotgal|website=[[Korean–English Learners' Dictionary]]|publisher=[[National Institute of Korean Language]]|script-title=ko:젓갈|trans-title=salted seafood|access-date=29 March 2017}}</ref><ref name="BKD_jeot">{{Cite web|url=https://krdict.korean.go.kr/eng/dicSearch/SearchView?nation=eng&ParaWordNo=77499|title=jeot|website=[[Korean–English Learners' Dictionary]]|publisher=[[National Institute of Korean Language]]|script-title=ko:젓|trans-title=salted seafood|access-date=29 March 2017}}</ref> Depending on the ingredients, ''jeotgal'' can range from flabby, solid pieces to clear, broth-like liquid. Solid ''jeotgal'' are usually eaten as ''[[banchan]]'' (side dish). Liquid ''jeotgal'', called '''''aekjeot''''' ({{Korean|hangul=액젓|labels=no}}) or '''fish sauce''', is popularly used in [[kimchi]] seasoning, as well as in various soups and stews (''[[guk]]'', ''[[jijimi]]'', ''[[jjigae]]'').<ref name="SKLD_aekjeot">{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=515634|title=aekjeot|website=[[Standard Korean Language Dictionary]]|publisher=[[National Institute of Korean Language]]|language=ko|script-title=ko:액젓|access-date=29 March 2017}}</ref> As a [[condiment]], jeotgal with smaller bits of solid ingredients such as ''[[saeu-jeot]]'' (shrimp ''jeotgal'') are commonly served as a dipping sauce with pork dishes (''[[bossam]]'', ''[[jokbal]]'', ''[[samgyeopsal]]''), ''[[Sundae (Korean food)|sundae]]'' (Korean sausage), ''[[Hoe (food)|hoe]]'' (raw fish), and several soups and stews.
'''''Jeotgal''''' ({{Korean|hangul=젓갈}}) or '''''jeot''''' ({{Korean|hangul=젓|labels=no}}), translated as '''salted seafood''', is a category of salted [[Food preservation|preserved]] dishes made with seafood such as [[Shrimp and prawn as food|shrimps]], [[oyster]]s, [[clam]]s, [[Fish as food|fish]], and [[roe]].<ref name="visitseoul">{{cite web|archiveurl=https://web.archive.org/web/20040423060957/http://www.visitseoul.net/english_new/eat/cen_jeotggal.htm|title=Jeotgal|publisher=[[Korea Tourism Organization]]|url=http://www.visitseoul.net/english_new/eat/cen_jeotggal.htm|archivedate=2004-04-23}} {{Webarchive|url=https://web.archive.org/web/20040423060957/http://www.visitseoul.net/english_new/eat/cen_jeotggal.htm |date=2004-04-23 }}</ref><ref name="BKD_jeotgal">{{Cite web|url=https://krdict.korean.go.kr/eng/dicSearch/SearchView?nation=eng&ParaWordNo=77503|title=jeotgal|website=[[Korean–English Learners' Dictionary]]|publisher=[[National Institute of Korean Language]]|script-title=ko:젓갈|trans-title=salted seafood|access-date=29 March 2017}}</ref><ref name="BKD_jeot">{{Cite web|url=https://krdict.korean.go.kr/eng/dicSearch/SearchView?nation=eng&ParaWordNo=77499|title=jeot|website=[[Korean–English Learners' Dictionary]]|publisher=[[National Institute of Korean Language]]|script-title=ko:젓|trans-title=salted seafood|access-date=29 March 2017}}</ref> Depending on the ingredients, ''jeotgal'' can range from flabby, solid pieces to clear, broth-like liquid.


Solid ''jeotgal'' are usually eaten as ''[[banchan]]'' (side dishes). Liquid ''jeotgal'', called '''''aekjeot''''' ({{Korean|hangul=액젓|labels=no}}) or '''fish sauce''', is popularly used in [[kimchi]] seasoning, as well as in various soups and stews (''[[guk]]'', ''[[jijimi]]'', ''[[jjigae]]'').<ref name="SKLD_aekjeot">{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=515634|title=aekjeot|website=[[Standard Korean Language Dictionary]]|publisher=[[National Institute of Korean Language]]|language=ko|script-title=ko:액젓|access-date=29 March 2017|archive-date=30 March 2017|archive-url=https://web.archive.org/web/20170330010521/http://stdweb2.korean.go.kr/search/View.jsp?idx=515634|url-status=dead}}</ref> As a [[condiment]], jeotgal with smaller bits of solid ingredients such as ''[[saeu-jeot]]'' (shrimp ''jeotgal'') is commonly served as a dipping sauce with pork dishes (''[[bossam]]'', ''[[jokbal]]'', ''[[samgyeopsal]]''), ''[[Sundae (Korean food)|sundae]]'' (Korean sausage), ''[[Hoe (food)|hoe]]'' (raw fish), and a number of soups and stews.
== History ==
⚫
[[Neolithic]] [[shell middens]] show that the people in [[Korean Peninsula]] ate various marine animals. Fermented foods were widely available in [[Three Kingdoms of Korea]], as ''[[Sānguózhì]]'', a [[Jin dynasty (265–420)|Chinese]] historical text published in 289, mentioned that "The ''[[Goguryeo]]'' people [referring to the Korean people] are skilled in making fermented foods such as wine, soybean paste and salted and fermented fish" in the section named ''[[Dongyi]]'' in the ''[[Book of Wei]]''.<ref name="Hui">{{Cite book|url=https://books.google.co.kr/books?id=dVpQVJ46C5gC&pg=PA190|title=Handbook of Vegetable Preservation and Processing|publisher=[[Marcel Dekker]]|year=2004|isbn=0824743016|editor-last=Hui|editor-first=Y. H.|location=New York|pages=190-191|editor-last2=Ghazala|editor-first2=Sue|editor-last3=Graham|editor-first3=Dee M.|editor-last4=Murrell|editor-first4=K. D.|editor-last5=Nip|editor-first5=Wai-Kit}}</ref><ref name="Chen">{{cite wikisource|title=三國志|first=Shòu|last=Chén|author-link=Chen Shou|plaintitle=[[:s:zh:三國志|Sānguózhì 三國志]]|wslanguage=zh|trans_title=Records of the Three Kingdoms|chapter=三國志/卷30|plainchapter=[[:s:zh:三國志/卷30|Wūwán Xiānbēi Dōngyí chuán 烏丸鮮卑東夷傳]]|location=Jin China|language=[[Literary Chinese]]}}</ref> The first Korean record of ''jeotgal'' appeared in ''[[Samguk Sagi]]'', mentioning that [[Sinmun of Silla|King Sinmun]] offered rice, wine, jerky, and ''jeotgal'' as wedding presents in 683.<ref name="Gim">{{cite wikisource|title=삼국사기|first=Gim|last=Busik|author-link=Gim Busik|year=1145|plaintitle=[[:s:ko:삼국사기|Samguk Sagi 삼국사기(三國史記)]]|wslanguage=ko|trans_title=History of the Three Kingdoms|location=Goryeo Korea|language=[[Literary Chinese]]}}</ref> In 1124, a [[Song dynasty|Song Chinese]] envoy wote that ''jeotgal'' was enjoyed by high and low alike in [[Goryeo]].<ref name="Xu">{{cite wikisource|title=宣和奉使高麗圖經|first=Jīng|last=Xú|year=1124|plaintitle=[[:s:zh:宣和奉使高麗圖經|Xuānhé fèngshǐ gāolì tújīng 宣和奉使高麗圖經]]|wslanguage=zh|trans_title=Illustrated Account of Goryeo|location=Song China|language=[[Literary Chinese]]}}</ref> 24 types of ''jeotgal'' appear in ''[[Miam ilgi]]'', a 16th century diary written by a Joseon literatus,<ref name="Yu">{{Cite book|title=Miam ilgi|last=Yu|first=Huichun|year=1577|location=Joseon Korea|script-title=미암일기(眉巖日記)|trans-title=Diary of Miam}}</ref> and over 180 types of ''jeotgal'' can be found in the coeval books ''[[Gosa chwaryo]]'' and ''[[Swaemirok]]'',<ref name="Eo">{{Cite book|title=Gosa chwaryo|last=Eo|first=Sukgwon|year=1554|location=Joseon Korea|script-title=고사촬요(攷事撮要)|trans-title=Selected Essentials on Verified Facts}}</ref><ref name="O">{{Cite book|title=Swaemirok|last=O|first=Huimun|year=1601|location=Joseon Korea|script-title=쇄미록(瑣尾錄)|trans-title=Records of a Refugee}}</ref> and in 17‒18th century books ''[[Eumsik dimibang]]'', ''[[Sallim gyeongje]]'', and ''[[Jeungbo sallim gyeongje]]''.<ref name="Jang">{{Cite book|url=http://www.davincimap.co.kr/davBase/Source/davSource.jsp?Job=Body&SourID=SOUR002198&Page=2|title=Eumsik dimibang|last=Jang|first=Gyehyang|year=1670|location=Andong, Joseon Korea|language=[[Middle Korean]]|script-title=ko:음식디미방|trans-title=Guidebook of Homemade Food and Drinks|author-link=Jang Gye-hyang}}</ref><ref name="Hong">{{Cite book|url=http://db.itkc.or.kr/index.jsp?bizName=KO&url=/itkcdb/text/bookListIframe.jsp?bizName=KO&seojiId=kc_ko_g003&gunchaId=&NodeId=&setid=389232|title=Sallim gyeongje|last=Hong|first=Manseon|location=Joseon Korea|language=[[Literary Chinese]]|script-title=산림경제(山林經濟)|trans-title=Farm Management|via=[[DB of Korean classics]] by [[Institute for the Translation of Korean Classics|ITKC]]}}</ref><ref name="Yu2">{{Cite book|title=Jeungbo sallim gyeongje|last=Yu|first=Jungrim|last2=Hong|first2=Manseon|year=1766|location=Joseon Korea|script-title=증보산림경제(增補山林經濟)|trans-title=Revised and Augmented Farm Management}}</ref>


== Types ==
==History==
⚫
Fermented foods were widely available in [[Three Kingdoms of Korea]], as ''[[Sānguózhì]]'', a [[Jin dynasty (265–420)|Jin Chinese]] historical text published in 289, mentions that the [[Goguryeo|Goguryeo Koreans]] are skilled in making fermented foods such as wine, soybean paste and salted and fermented fish in the section titled ''[[Dongyi]]'' in the ''[[Book of Wei]]''.<ref name="Hui">{{Cite book|url=https://books.google.com/books?id=dVpQVJ46C5gC&pg=PA190|title=Handbook of Vegetable Preservation and Processing|publisher=[[Marcel Dekker]]|year=2004|isbn=0824743016|editor-last=Hui|editor-first=Y. H.|location=New York|pages=190–191|editor-last2=Ghazala|editor-first2=Sue|editor-last3=Graham|editor-first3=Dee M.|editor-last4=Murrell|editor-first4=K. D.|editor-last5=Nip|editor-first5=Wai-Kit}}</ref><ref name="Chen">{{cite wikisource |script-title=zh:三國志 |first=Shòu |last=Chén |author-link=Chen Shou |wslanguage=zh |trans-title=Records of the Three Kingdoms |script-chapter=zh:三國志/卷30 |plainchapter=[[:s:zh:三國志/卷30|Wūwán Xiānbēi Dōngyí chuán 烏丸鮮卑東夷傳]] |location=Jin China}}</ref> The first Korean record of ''jeotgal'' appeared in ''[[Samguk Sagi]]'', with a reference that [[Sinmun of Silla|King Sinmun]] offered rice, wine, jerky, and ''jeotgal'' as wedding presents in 683.<ref name="Kim">{{cite wikisource |script-title=ko:삼국사기(三國史記) |first=Kim |last=Busik |author-link=Kim Bu-sik |year=1145 |wslanguage=ko |trans-title=History of the Three Kingdoms |location=Goryeo Korea}}</ref> In 1124, a [[Song dynasty|Song Chinese]] envoy wrote that ''jeotgal'' was enjoyed by high and low alike in [[Goryeo]].<ref name="Xu">{{cite wikisource |script-title=zh:宣和奉使高麗圖經 |first=Jīng |last=Xú |year=1124 |wslanguage=zh |trans-title=Illustrated Account of Goryeo |location=Song China}}</ref> Twenty-four types of ''jeotgal'' appear in ''Miam ilgi'' ({{lang|ko|眉巖日記}}), a 16th-century diary written by a 16th century Joseon literatus [[:ko:유희춘|Yu Hui-chun]],<ref name="Yu">{{Cite book|title=Miam ilgi|last=Yu|first=Huichun|year=1577|location=Joseon Korea|script-title=ko:미암일기(미암일기; 眉巖日記)|trans-title=Diary of Miam}}</ref> and over 180 types of ''jeotgal'' can be found in the coeval books ''[[Gosa chwaryo]]'' (고사촬요; {{lang|ko|攷事撮要}}) and ''[[Swaemirok]]'' (쇄미록; {{lang|ko|瑣尾錄}}),<ref name="Eo">{{Cite book|title=Gosa chwaryo|last=Eo|first=Sukgwon|year=1554|location=Joseon Korea|script-title=ko:고사촬요(攷事撮要)|trans-title=Selected Essentials on Verified Facts}}</ref><ref name="O">{{Cite book|title=Swaemirok|last=O|first=Huimun|year=1601|location=Joseon Korea|script-title=ko:쇄미록(瑣尾錄)|trans-title=Records of a Refugee}}</ref> and in 17‒18th century books ''[[Eumsik dimibang]]'', ''[[Sallim gyeongje]]'', and ''[[Jeungbo sallim gyeongje]]''.<ref name="Jang">{{Cite book|url=http://www.davincimap.co.kr/davBase/Source/davSource.jsp?Job=Body&SourID=SOUR002198&Page=2|title=Eumsik dimibang|last=Jang|first=Gyehyang|year=1670|location=Andong, Joseon Korea|version=(in [[Middle Korean]])|script-title=ko:음식디미방|trans-title=Guidebook of Homemade Food and Drinks|author-link=Jang Gye-hyang}}</ref><ref name="Hong">{{Cite book|url=http://db.itkc.or.kr/index.jsp?bizName=KO&url=/itkcdb/text/bookListIframe.jsp?bizName=KO&seojiId=kc_ko_g003&gunchaId=&NodeId=&setid=389232|title=Sallim gyeongje|last=Hong|first=Manseon|location=Joseon Korea|language=Literary Chinese|script-title=ko:산림경제(山林經濟)|trans-title=Farm Management|via=[[DB of Korean classics]] by [[Institute for the Translation of Korean Classics|ITKC]]|access-date=2020-02-02|archive-url=https://web.archive.org/web/20170328021323/http://db.itkc.or.kr/index.jsp?bizName=KO&url=%2Fitkcdb%2Ftext%2FbookListIframe.jsp%3FbizName%3DKO&seojiId=kc_ko_g003&gunchaId=&NodeId=&setid=389232|archive-date=2017-03-28|url-status=dead}} {{Webarchive|url=https://web.archive.org/web/20170328021323/http://db.itkc.or.kr/index.jsp?bizName=KO&url=%2Fitkcdb%2Ftext%2FbookListIframe.jsp%3FbizName%3DKO&seojiId=kc_ko_g003&gunchaId=&NodeId=&setid=389232 |date=2017-03-28 }}</ref><ref name="Yu2">{{Cite book|title=Jeungbo sallim gyeongje|last1=Yu|first1=Jungrim|last2=Hong|first2=Manseon|year=1766|location=Joseon Korea|script-title=ko:증보산림경제(增補山林經濟)|trans-title=Revised and Augmented Farm Management}}</ref>
⚫
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.


==Types==
⚫
=== Fish (fish innards and roe) ===
⚫
The types of ''jeotgal'' 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 of ''jeot'' compared to the inland areas.

⚫
===Fish (fish innards and roe)===
{{columns-list|colwidth=30em|
{{columns-list|colwidth=30em|
* ''Baendaengi-jeot'' ({{lang|ko|밴댕이젓}}) – salted [[Sardinella zunasi|sardinella]]
* ''Baendaengi-jeot'' ({{Korean|labels=no|밴댕이젓}}) – salted [[Sardinella zunasi|sardinella]]
* ''Baengeo-jeot'' ({{lang|ko|뱅어젓}}) – salted baby [[Chirolophis japonicus|prickleback]]
* ''Baengeo-jeot'' ({{Korean|labels=no|뱅어젓}}) – salted baby [[Chirolophis]] Japonicus(East asian prickleback)
* ''Biut-jeot'' ({{lang|ko|비웃젓}}) – salted [[Pacific herring|herring]]
* ''Biut-jeot'' ({{Korean|labels=no|비웃젓}}) – salted [[Pacific herring|herring]]
* ''Bolak-jeot'' ({{lang|ko|볼락젓}}) – salted [[Sebastes inermis|rockfish]]
* ''Bolak-jeot'' ({{Korean|labels=no|볼락젓}}) – salted [[Sebastes inermis|rockfish]]
* ''Byeongeo-jeot'' ({{lang|ko|병어젓}}) – salted [[Pampus argenteus|silver pomfret]]
* ''Byeongeo-jeot'' ({{Korean|labels=no|병어젓}}) – salted [[Pampus argenteus|silver pomfret]]
* ''Changnan-jeot'' ({{lang|ko|창난젓}}) – salted [[Alaska pollock as food|pollock]] innards
* ''Changnan-jeot'' ({{Korean|labels=no|창난젓}}) – salted [[Alaska pollock as food|pollock]] innards
* ''Cheongeo-al-jeot'' ({{lang|ko|청어알젓}}) – salted [[Pacific herring|herring]] [[roe]]
* ''Cheongeo-al-jeot'' ({{Korean|labels=no|청어알젓}}) – salted [[Pacific herring|herring]] [[roe]]
* ''Daegu-al-jeot'' ({{lang|ko|대구알젓}}) – salted [[Pacific cod|cod]] roe
* ''Daegu-al-jeot'' ({{Korean|labels=no|대구알젓}}) – salted [[Pacific cod|cod]] roe
* ''Daegu-iri-jeot'' ({{lang|ko|대구이리젓}}) – salted [[Pacific cod|cod]] [[milt]]
* ''Daegu-iri-jeot'' ({{Korean|labels=no|대구이리젓}}) – salted [[Pacific cod|cod]] [[milt]]
* ''Daechang-jeot'' ({{lang|ko|대창젓}}) – salted [[Pacific cod|cod]] innards
* ''Daechang-jeot'' ({{Korean|labels=no|대창젓}}) – salted [[Pacific cod|cod]] innards
* ''Domi-jeot'' ({{lang|ko|도미젓}}) – salted [[Pagrus major|sea bream]]
* ''Domi-jeot'' ({{Korean|labels=no|도미젓}}) – salted [[Pagrus major|sea bream]]
* ''Dorumuk-jeot'' ({{lang|ko|도루묵젓}}) – salted [[Arctoscopus japonicus|sandfish]]
* ''Dorumuk-jeot'' ({{Korean|labels=no|도루묵젓}}) – salted [[Arctoscopus japonicus|sandfish]]
* ''Euneo-al-jeot'' ({{lang|ko|은어알젓}}) – salted [[Plecoglossus altivelis|sweetfish]] roe
* ''Euneo-al-jeot'' ({{Korean|labels=no|은어알젓}}) – salted [[Plecoglossus altivelis|sweetfish]] roe
* ''Gajami-jeot'' ({{lang|ko|가자미젓}}) – salted [[Pleuronectidae|righteye flounder]]
* ''Gajami-jeot'' ({{Korean|labels=no|가자미젓}}) – salted [[Pleuronectidae|righteye flounder]]
* ''Galchi-jeot'' ({{lang|ko|갈치젓}}) – salted [[Trichiurus lepturus|hairtail]]
* ''Galchi-jeot'' ({{Korean|labels=no|갈치젓}}) – salted [[Trichiurus lepturus|hairtail]]
* ''Galchi-sok-jeot'' ({{lang|ko|갈치속젓}}) – salted [[Trichiurus lepturus|hairtail]] innards
* ''Galchi-sok-jeot'' ({{Korean|labels=no|갈치속젓}}) – salted [[Trichiurus lepturus|hairtail]] innards
* ''Gangdari-jeot'' ({{lang|ko|강달이젓}}) – salted [[Collichthys niveatus|bighead croaker]]
* ''Gangdari-jeot'' ({{Korean|labels=no|강달이젓}}) – salted Collichthys niveatus(bighead croakerspecies under the family [[Sciaenidae]])
* ''Godeungeo-naejang-jeot'' ({{lang|ko|고등어내장젓젓}}) – salted [[Scomber japonicus|chub mackerel]] innards
* ''Godeungeo-naejang-jeot'' ({{Korean|labels=no|고등어내장젓젓}}) – salted [[Scomber japonicus|chub mackerel]] innards
* ''Goji-jeot'' ({{lang|ko|고지젓}}) – salted [[Alaska pollock as food|pollock]] milt
* ''Goji-jeot'' ({{Korean|labels=no|고지젓}}) – salted [[Alaska pollock as food|pollock]] milt
* ''Gwangnan-jeot'' ({{lang|ko|광란젓}}) – salted [[Paralichthys olivaceus|olive flounder]] roe
* ''Gwangnan-jeot'' ({{Korean|labels=no|광란젓}}) – salted [[Paralichthys olivaceus|olive flounder]] roe
* ''Ingeo-jeot'' ({{lang|ko|잉어젓}}) – salted [[Cyprinus carpio|carp]]
* ''Ingeo-jeot'' ({{Korean|labels=no|잉어젓}}) – salted [[Cyprinus carpio|carp]]
* ''Jangjae -jeot'' ({{lang|ko|장재젓}}) – salted [[Pacific cod|cod]] [[gill]]
* ''Jangjae -jeot'' ({{Korean|labels=no|장재젓}}) – salted [[Pacific cod|cod]] [[gill]]
* ''Jari-jeot'' ({{lang|ko|자리젓}}) – salted [[Chromis notata|pearl-spot chromis]]
* ''Jari-jeot'' ({{Korean|labels=no|자리젓}}) – salted [[Chromis notata|pearl-spot chromis]]
* ''Jeoneo-bam-jeot'' ({{lang|ko|전어밤젓}}) – salted [[Konosirus punctatus|gizzard shad]] tripe
* ''Jeoneo-bam-jeot'' ({{Korean|labels=no|전어밤젓}}) – salted [[Konosirus punctatus|gizzard shad]] tripe
* ''Jeoneo-jeot'' ({{lang|ko|전어젓}}) – salted [[Konosirus punctatus|gizzard shad]]
* ''Jeoneo-jeot'' ({{Korean|labels=no|전어젓}}) – salted [[Konosirus punctatus|gizzard shad]]
* ''Jeongeori-jeot'' ({{lang|ko|정어리젓}}) – salted [[Sardinops sagax|sardine]]
* ''Jeongeori-jeot'' ({{Korean|labels=no|정어리젓}}) – salted [[Sardinops sagax|sardine]]
* ''Jogi-agami-jeot'' ({{lang|ko|조기아가미젓}}) – salted [[Larimichthys polyactis|yellow croaker]] gill
* ''Jogi-agami-jeot'' ({{Korean|labels=no|조기아가미젓}}) – salted [[Larimichthys polyactis|yellow croaker]] gill
* ''Jogi-al-jeot'' ({{lang|ko|조기알젓}}) – salted [[Larimichthys polyactis|yellow croaker]] roe
* ''Jogi-al-jeot'' ({{Korean|labels=no|조기알젓}}) – salted [[Larimichthys polyactis|yellow croaker]] roe
* ''[[Jogi-jeot]]'' ({{lang|ko|조기젓}}) – salted [[Larimichthys polyactis|yellow croaker]]
* ''[[Jogi-jeot]]'' ({{Korean|labels=no|조기젓}}) – salted [[Larimichthys polyactis|yellow croaker]]
* ''Junchi-jeot'' ({{lang|ko|준치젓}}) – salted [[Ilisha elongata|ilisha]]
* ''Junchi-jeot'' ({{Korean|labels=no|준치젓}}) – salted [[Ilisha elongata|ilisha]]
* ''kkongchi-jeot'' ({{lang|ko|꽁치젓}}) – salted [[Cololabis saira|saury]]
* ''kkongchi-jeot'' ({{Korean|labels=no|꽁치젓}}) – salted [[Cololabis saira|saury]]
* ''Maegari-jeot'' ({{lang|ko|매가리젓}}) – salted [[Trachurus japonicus|jack mackerel]]
* ''Maegari-jeot'' ({{Korean|labels=no|매가리젓}}) – salted [[Trachurus japonicus|jack mackerel]]
* ''[[Myeolchi-jeot]]'' ({{lang|ko|멸치젓}}) – salted [[Engraulis japonicus|anchovy]]
* ''[[Myeolchi-jeot]]'' ({{Korean|labels=no|멸치젓}}) – salted [[Engraulis japonicus|anchovy]]
* ''[[Myeongnan-jeot]]'' ({{lang|ko|명란젓}}) – salted [[Alaska pollock as food|pollock]] roe
* ''[[Myeongnan-jeot]]'' ({{Korean|labels=no|명란젓}}) – salted [[Alaska pollock as food|pollock]] roe
* ''Myeongtae-agami-jeot'' ({{lang|ko|명태아가미젓젓}}) – salted [[Alaska pollock as food|pollock]] gill
* ''Myeongtae-agami-jeot'' ({{Korean|labels=no|명태아가미젓젓}}) – salted [[Alaska pollock as food|pollock]] gill
* ''Nansa-jeot'' ({{lang|ko|난사젓}}) – salted baby [[Hypoptychus dybowskii|sandlance]]
* ''Nansa-jeot'' ({{Korean|labels=no|난사젓}}) – salted baby [[Hypoptychus dybowskii|sandlance]]
* ''Neungseongeo-jeot'' ({{lang|ko|능성어젓}}) – salted [[Hyporthodus septemfasciatus|grouper]]
* ''Neungseongeo-jeot'' ({{Korean|labels=no|능성어젓}}) – salted [[Hyporthodus septemfasciatus|grouper]]
* ''Obunjagi-jeot'' ({{lang|ko|오분자기젓}}) – salted baby [[abalone]]
* ''Obunjagi-jeot'' ({{Korean|labels=no|오분자기젓}}) – salted baby [[abalone]]
* ''Sokjeot'' ({{lang|ko|속젓}}) – salted [[Larimichthys polyactis|yellow croaker]] innards
* ''Sokjeot'' ({{Korean|labels=no|속젓}}) – salted [[Larimichthys polyactis|yellow croaker]] innards
* ''Sungeo-al-jeot'' ({{lang|ko|숭어알젓}}) – salted [[Mugil cephalus|mullet]] roe
* ''Sungeo-al-jeot'' ({{Korean|labels=no|숭어알젓}}) – salted [[Mugil cephalus|mullet]] roe
* ''Taean-jeot'' ({{lang|ko|태안젓}}) – salted [[Alaska pollock as food|pollock]] eye
* ''Taean-jeot'' ({{Korean|labels=no|태안젓}}) – salted [[Alaska pollock as food|pollock]] eye
* ''Ttora-jeot'' ({{lang|ko|또라젓}}) – salted [[Mugil cephalus|mullet]] innards
* ''Ttora-jeot'' ({{Korean|labels=no|또라젓}}) – salted [[Mugil cephalus|mullet]] innards
* ''Ungeo-jeot'' ({{lang|ko|웅어젓}}) – salted [[Coilia nasus|grenadier anchovy]]
* ''Ungeo-jeot'' ({{Korean|labels=no|웅어젓}}) – salted [[Coilia nasus|grenadier anchovy]]
* ''Yeoneo-al-jeot'' ({{lang|ko|연어알젓}}) – salted [[Oncorhynchus keta|salmon]] roe
* ''Yeoneo-al-jeot'' ({{Korean|labels=no|연어알젓}}) – salted [[Oncorhynchus keta|salmon]] roe
* ''Yeopsak-jeot'' ({{lang|ko|엽삭젓}}) – salted [[Konosirus punctatus|gizzard shad]] tripe
* ''Yeopsak-jeot'' ({{Korean|labels=no|엽삭젓}}) – salted [[Konosirus punctatus|gizzard shad]] tripe
}}
}}


=== Shellfish and other marine animals ===
===Shellfish and other marine animals===
{{columns-list|colwidth=30em|
{{columns-list|colwidth=30em|
* ''Bajirak-jeot'' ({{lang|ko|바지락젓}}) – salted [[Venerupis philippinarum|Manila clam]]
* ''[[Bajirak]]-jeot'' ({{Korean|labels=no|바지락젓}}) – salted [[Venerupis philippinarum|Manila clam]]
* ''Bangge-jeot'' ({{lang|ko|방게젓}}) – salted [[Helice tridens|thoracotrematan crab]]
* ''Bangge-jeot'' ({{Korean|labels=no|방게젓}}) – salted [[Helice tridens|thoracotrematan crab]]
* ''Daeha-jeot'' ({{lang|ko|대하젓}}) – salted [[Penaeus chinensis|fleshy prawn]]
* ''Daeha-jeot'' ({{Korean|labels=no|대하젓}}) – salted [[Penaeus chinensis|fleshy prawn]]
* ''Daehap-jeot'' ({{lang|ko|대합젓}}) – salted [[Meretrix lusoria|oriental clam]]
* ''Daehap-jeot'' ({{Korean|labels=no|대합젓}}) – salted [[Meretrix lusoria|oriental clam]]
* ''Dongjuk-jeot'' ({{lang|ko|동죽젓}}) – salted [[Astarte borealis|astarte]]
* ''Dongjuk-jeot'' ({{Korean|labels=no|동죽젓}}) – salted [[Astarte borealis|astarte]]
* ''Gaetgajae-jeot'' ({{lang|ko|갯가재젓}}) – salted [[Oratosquilla oratoria|mantis shrimp]]
* ''Gaetgajae-jeot'' ({{Korean|labels=no|갯가재젓}}) – salted [[Oratosquilla oratoria|mantis shrimp]]
* ''Ge-al-jeot'' ({{lang|ko|게알젓}}) – salted [[crab]] roe
* ''Ge-al-jeot'' ({{Korean|labels=no|게알젓}}) – salted [[crab]] roe
* ''[[Gejang]]'' ({{lang|ko|게장}}) – salted [[crab]]
* ''[[Gejang]]'' ({{Korean|labels=no|게장}}) – salted [[Crab meat|crab]]
* ''Geut-jeot'' ({{lang|ko|게웃젓}}) – salted [[abalone]] innards
* ''Geut-jeot'' ({{Korean|labels=no|게웃젓}}) – salted [[abalone]] innards
* ''Gonjaengi-jeot'' ({{lang|ko|곤쟁이젓}}) – salted [[Mysida|mysid shrimp]]
* ''Gonjaengi-jeot'' ({{Korean|labels=no|곤쟁이젓}}) – salted [[Mysida|mysid shrimp]]
* ''[[Guljeot]]'' ({{lang|ko|굴젓}}) – salted [[oyster]]
* ''[[Guljeot]]'' ({{Korean|labels=no|굴젓}}) – salted [[oyster]]
* ''Haesam-chang-jeot'' ({{lang|ko|해삼창젓}}) – salted [[sea cucumber as food|sea cucumber]] innards
* ''Haesam-chang-jeot'' ({{Korean|labels=no|해삼창젓}}) – salted [[sea cucumber as food|sea cucumber]] innards
* ''Haesam-jeot'' ({{lang|ko|해삼젓}}) – salted [[sea cucumber as food|sea cucumber]]
* ''Haesam-jeot'' ({{Korean|labels=no|해삼젓}}) – salted [[sea cucumber as food|sea cucumber]]
* ''[[Hanchi-jeot]]'' ({{lang|ko|한치젓}}) – salted [[Uroteuthis chinensis|mitre squid]]
* ''[[Hanchi-jeot]]'' ({{Korean|labels=no|한치젓}}) – salted [[Uroteuthis chinensis|mitre squid]]
* ''Haran-jeot'' ({{lang|ko|하란젓}}) – salted [[shrimp]] roe
* ''Haran-jeot'' ({{Korean|labels=no|하란젓}}) – salted [[Shrimp and prawn as food|shrimp]] roe
* ''Honghap-jeot'' ({{lang|ko|홍합젓}}) – salted [[Mytilus coruscus|mussel]]
* ''Honghap-jeot'' ({{Korean|labels=no|홍합젓}}) – salted [[Mytilus coruscus|mussel]]
* ''Jeonbok-jeot'' ({{lang|ko|전복젓}}) – salted [[abalone]]
* ''Jeonbok-jeot'' ({{Korean|labels=no|전복젓}}) – salted [[abalone]]
* ''Jogae-jeot'' ({{lang|ko|조개젓}}) – salted [[clam]]
* ''Jogae-jeot'' ({{Korean|labels=no|조개젓}}) – salted [[clam]]
* ''Kkolttugi-jeot'' ({{lang|ko|꼴뚜기젓}}) – salted baby [[squid as food|squid]]
* ''Kkolttugi-jeot'' ({{Korean|labels=no|꼴뚜기젓}}) – salted baby [[squid as food|squid]]
* ''Kkotge-jeot'' ({{lang|ko|꽃게젓}}) – salted [[Portunus trituberculatus|blue crab]]
* ''Kkotge-jeot'' ({{Korean|labels=no|꽃게젓}}) – salted [[Portunus trituberculatus|blue crab]]
* ''Matjeot'' ({{lang|ko|맛젓}}) – salted [[Solen corneus|razor clam]]
* ''Matjeot'' ({{Korean|labels=no|맛젓}}) – salted [[Solen corneus|razor clam]]
* ''Meongge-jeot'' ({{lang|ko|멍게젓}}) – salted [[sea pineapple]]
* ''Meongge-jeot'' ({{Korean|labels=no|멍게젓}}) – salted [[sea pineapple]]
* ''Mosijogae-jeot'' ({{lang|ko|모시조개젓}}) – salted [[Cyclina sinensis|venus clam]]
* ''Mosijogae-jeot'' ({{Korean|labels=no|모시조개젓}}) – salted [[Cyclina sinensis|venus clam]]
* ''Nakji-jeot'' ({{lang|ko|낙지젓}}) – salted [[Octopus minor|octopus]]
* ''Nakji-jeot'' ({{Korean|labels=no|낙지젓}}) – salted [[Octopus minor|octopus]]
* ''[[Ojingeo-jeot]]'' ({{lang|ko|오징어젓}}) – salted [[squid as food|squid]]
* ''[[Ojingeo-jeot]]'' ({{Korean|labels=no|오징어젓}}) – salted [[squid as food|squid]]
* ''Pijogae-jeot'' ({{lang|ko|피조개젓}}) – salted [[Anadara broughtonii|blood clam]]
* ''Pijogae-jeot'' ({{Korean|labels=no|피조개젓}}) – salted [[Anadara broughtonii|blood clam]]
* ''Saengi-jeot'' ({{lang|ko|생이젓}}) – salted [[Paratya compressa|freshwater shrimp]]
* ''Saengi-jeot'' ({{Korean|labels=no|생이젓}}) – salted [[Paratya compressa|freshwater shrimp]]
* ''[[Saeu-jeot]]'' ({{lang|ko|새우젓}}) – salted [[shrimp]]
* ''[[Saeu-jeot]]'' ({{Korean|labels=no|새우젓}}) – salted [[Shrimp and prawn as food|shrimp]]
* ''Seha-jeot'' ({{lang|ko|세하젓}}) – salted [[Pasiphaea japonica|glass shrimp]]
* ''Seha-jeot'' ({{Korean|labels=no|세하젓}}) – salted [[Pasiphaea japonica|glass shrimp]]
* ''Seongge-al-jeot'' ({{lang|ko|성게알젓}}) – salted [[sea urchin]] roe
* ''Seongge-al-jeot'' ({{Korean|labels=no|성게알젓}}) – salted [[sea urchin]] roe
* ''Seongge-jeot'' ({{lang|ko|성게젓}}) – salted [[sea urchin]]
* ''Seongge-jeot'' ({{Korean|labels=no|성게젓}}) – salted [[sea urchin]]
* ''Sora-jeot'' ({{lang|ko|소라젓}}) – salted [[Turbo cornutus|horned turban]]
* ''Sora-jeot'' ({{Korean|labels=no|소라젓}}) – salted [[Turbo sazae|horned turban]]
* ''Tohwa-jeot'' ({{lang|ko|토화젓}}) – salted [[Crassostrea rivularis|estuarine oyster]]
* ''Tohwa-jeot'' ({{Korean|labels=no|토화젓}}) – salted [[Crassostrea rivularis|estuarine oyster]]
}}
}}


== Gallery ==
==Gallery==
<gallery>
<gallery>
Channanjeot (pollock intestines).jpg|''changnan-jeot'' (salted pollock innards)
Changnan-jeot (salted pollock innards).jpg|''changnan-jeot'' (salted pollock innards)
Ganjanggejang (marinated crab).jpg|''[[ganjang-gejang]]'' (marinated crab)
Ganjanggejang (marinated crab).jpg|''[[ganjang-gejang]]'' (marinated crab)
Guljeot (oyster jeotgal).jpg|''[[guljeot]]'' (salted oyster)
Guljeot (oyster jeotgal).jpg|''[[guljeot]]'' (salted oyster)
Line 156: Line 158:
</gallery>
</gallery>


== See also ==
==See also==
{{Commons}}
{{Commons}}
* ''[[Sikhae]]''
* {{annotated link|Sikhae|''Sikhae''}}
* ''[[Shiokara]]''
* {{annotated link|Shiokara|''Shiokara''}}


== References ==
==References==
{{Reflist|30em}}
{{Reflist|30em}}


{{Jeotgal}}
{{Jeotgal}}
{{Fish sauce}}
{{portal bar|Food}}
{{portal bar|Food}}


Latest revision as of 01:26, 16 March 2024

Jeotgal
Upper: changnan-jeot (salted pollock tripe)
Lower: pouring aekjeot (liquid jeot) on scallions
Alternative namesJeot, salted seafood
CourseBanchan
Place of originKorea
Associated cuisineKorean cuisine
Main ingredientsSeafood, salt
Similar dishesShiokara
Korean name
Hangul
젓 / 젓갈
Hanja
(none)
Revised Romanizationjeot / jeotgal
McCune–Reischauerchŏt / chŏtkal
IPA[tɕʌt̚] / [tɕʌt̚.k͈al]
Liquid jeotgal
Hangul
액젓
Hanja
液젓
Revised Romanizationaekjeot
McCune–Reischaueraekchŏt
IPA[ɛk̚.tɕʌt̚]
This article is part of a series on
Korean cuisine
한국 요리
조선 료리
Staples
Ancillaries
Pickled dishes

Soups & stews

Banchan

Desserts
Hangwa

Tteok

Drinks
List of Korean drinks
Condiments
Utensils
Other

Jeotgal (Korean: 젓갈) or jeot (젓), translated as salted seafood, is a category of salted preserved dishes made with seafood such as shrimps, oysters, clams, fish, and roe.[1][2][3] Depending on the ingredients, jeotgal can range from flabby, solid pieces to clear, broth-like liquid.

Solid jeotgal are usually eaten as banchan (side dishes). Liquid jeotgal, called aekjeot (액젓) or fish sauce, is popularly used in kimchi seasoning, as well as in various soups and stews (guk, jijimi, jjigae).[4] As a condiment, jeotgal with smaller bits of solid ingredients such as saeu-jeot (shrimp jeotgal) 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.

History[edit]

Fermented foods were widely available in Three Kingdoms of Korea, as Sānguózhì, a Jin Chinese historical text published in 289, mentions that the Goguryeo Koreans are skilled in making fermented foods such as wine, soybean paste and salted and fermented fish in the section titled Dongyi in the Book of Wei.[5][6] The first Korean record of jeotgal appeared in Samguk Sagi, with a reference that King Sinmun offered rice, wine, jerky, and jeotgal as wedding presents in 683.[7] In 1124, a Song Chinese envoy wrote that jeotgal was enjoyed by high and low alike in Goryeo.[8] Twenty-four types of jeotgal appear in Miam ilgi (眉巖日記), a 16th-century diary written by a 16th century Joseon literatus Yu Hui-chun,[9] and over 180 types of jeotgal can be found in the coeval books Gosa chwaryo (고사촬요; 攷事撮要) and Swaemirok (쇄미록; 瑣尾錄),[10][11] and in 17‒18th century books Eumsik dimibang, Sallim gyeongje, and Jeungbo sallim gyeongje.[12][13][14]

Types[edit]

The types of jeotgal 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 of jeot compared to the inland areas.

Fish (fish innards and roe)[edit]

  • Baendaengi-jeot (밴댕이젓) – salted sardinella
  • Baengeo-jeot (뱅어젓) – salted baby Chirolophis Japonicus(East asian prickleback)
  • Biut-jeot (비웃젓) – salted herring
  • Bolak-jeot (볼락젓) – salted rockfish
  • Byeongeo-jeot (병어젓) – salted silver pomfret
  • Changnan-jeot (창난젓) – salted pollock innards
  • Cheongeo-al-jeot (청어알젓) – salted herring roe
  • Daegu-al-jeot (대구알젓) – salted cod roe
  • Daegu-iri-jeot (대구이리젓) – salted cod milt
  • Daechang-jeot (대창젓) – salted cod innards
  • Domi-jeot (도미젓) – salted sea bream
  • Dorumuk-jeot (도루묵젓) – salted sandfish
  • Euneo-al-jeot (은어알젓) – salted sweetfish roe
  • Gajami-jeot (가자미젓) – salted righteye flounder
  • Galchi-jeot (갈치젓) – salted hairtail
  • Galchi-sok-jeot (갈치속젓) – salted hairtail innards
  • Gangdari-jeot (강달이젓) – salted Collichthys niveatus(bighead croakerspecies under the family Sciaenidae)
  • Godeungeo-naejang-jeot (고등어내장젓젓) – salted chub mackerel innards
  • Goji-jeot (고지젓) – salted pollock milt
  • Gwangnan-jeot (광란젓) – salted olive flounder roe
  • Ingeo-jeot (잉어젓) – salted carp
  • Jangjae -jeot (장재젓) – salted cod gill
  • Jari-jeot (자리젓) – salted pearl-spot chromis
  • Jeoneo-bam-jeot (전어밤젓) – salted gizzard shad tripe
  • Jeoneo-jeot (전어젓) – salted gizzard shad
  • Jeongeori-jeot (정어리젓) – salted sardine
  • Jogi-agami-jeot (조기아가미젓) – salted yellow croaker gill
  • Jogi-al-jeot (조기알젓) – salted yellow croaker roe
  • Jogi-jeot (조기젓) – salted yellow croaker
  • Junchi-jeot (준치젓) – salted ilisha
  • kkongchi-jeot (꽁치젓) – salted saury
  • Maegari-jeot (매가리젓) – salted jack mackerel
  • Myeolchi-jeot (멸치젓) – salted anchovy
  • Myeongnan-jeot (명란젓) – salted pollock roe
  • Myeongtae-agami-jeot (명태아가미젓젓) – salted pollock gill
  • Nansa-jeot (난사젓) – salted baby sandlance
  • Neungseongeo-jeot (능성어젓) – salted grouper
  • Obunjagi-jeot (오분자기젓) – salted baby abalone
  • Sokjeot (속젓) – salted yellow croaker innards
  • Sungeo-al-jeot (숭어알젓) – salted mullet roe
  • Taean-jeot (태안젓) – salted pollock eye
  • Ttora-jeot (또라젓) – salted mullet innards
  • Ungeo-jeot (웅어젓) – salted grenadier anchovy
  • Yeoneo-al-jeot (연어알젓) – salted salmon roe
  • Yeopsak-jeot (엽삭젓) – salted gizzard shad tripe

Shellfish and other marine animals[edit]

Gallery[edit]

See also[edit]

Wikimedia Commons has media related to Jeotgal.
  • Sikhae – Salted fermented fish in Korean cuisine
  • Shiokara – Japanese snack made of salty seafood

References[edit]

  1. ^ "Jeotgal". Korea Tourism Organization. Archived from the original on 2004-04-23. Archived 2004-04-23 at the Wayback Machine
  2. ^ "jeotgal" 젓갈 [salted seafood]. Korean–English Learners' Dictionary. National Institute of Korean Language. Retrieved 29 March 2017.
  3. ^ "jeot" 젓 [salted seafood]. Korean–English Learners' Dictionary. National Institute of Korean Language. Retrieved 29 March 2017.
  4. ^ "aekjeot" 액젓. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 30 March 2017. Retrieved 29 March 2017.
  5. ^ Hui, Y. H.; Ghazala, Sue; Graham, Dee M.; Murrell, K. D.; Nip, Wai-Kit, eds. (2004). Handbook of Vegetable Preservation and Processing. New York: Marcel Dekker. pp. 190–191. ISBN 0824743016.
  6. ^ Chén, Shòu. "Wūwán Xiānbēi Dōngyí chuán 烏丸鮮卑東夷傳" 三國志/卷30. [[s:zh:|]] 三國志 [Records of the Three Kingdoms] (in Chinese). Jin China – via Wikisource.
  7. ^ Busik, Kim (1145). [[s:ko:|]] 삼국사기(三國史記) [History of the Three Kingdoms] (in Korean). Goryeo Korea – via Wikisource.
  8. ^ Xú, Jīng (1124). [[s:zh:|]] 宣和奉使高麗圖經 [Illustrated Account of Goryeo] (in Chinese). Song China – via Wikisource.
  9. ^ Yu, Huichun (1577). Miam ilgi 미암일기(미암일기; 眉巖日記) [Diary of Miam]. Joseon Korea.
  10. ^ Eo, Sukgwon (1554). Gosa chwaryo 고사촬요(攷事撮要) [Selected Essentials on Verified Facts]. Joseon Korea.
  11. ^ O, Huimun (1601). Swaemirok 쇄미록(瑣尾錄) [Records of a Refugee]. Joseon Korea.
  12. ^ Jang, Gyehyang (1670). Eumsik dimibang 음식디미방 [Guidebook of Homemade Food and Drinks]. (in Middle Korean). Andong, Joseon Korea.
  13. ^ Hong, Manseon. Sallim gyeongje 산림경제(山林經濟) [Farm Management] (in Literary Chinese). Joseon Korea. Archived from the original on 2017-03-28. Retrieved 2020-02-02 – via DB of Korean classics by ITKC. Archived 2017-03-28 at the Wayback Machine
  14. ^ Yu, Jungrim; Hong, Manseon (1766). Jeungbo sallim gyeongje 증보산림경제(增補山林經濟) [Revised and Augmented Farm Management]. Joseon Korea.
Retrieved from "https://en.wikipedia.org/w/index.php?title=Jeotgal&oldid=1213940858"