Guljeot: Difference between revisions
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| name = ''Guljeot'' |
| name = ''Guljeot'' |
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| image = Guljeot (oyster jeotgal).jpg |
| image = Guljeot (oyster jeotgal).jpg |
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| caption = |
| caption = |
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| alternate_name = Salted oyster |
| alternate_name = Salted oyster |
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| country = [[Korea]] |
| country = [[Korea]] |
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| region = |
| region = |
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| national_cuisine = [[Korean cuisine]] |
| national_cuisine = [[Korean cuisine]] |
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| creator = |
| creator = |
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| year = |
| year = |
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| mintime = |
| mintime = |
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| maxtime = |
| maxtime = |
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| type = ''[[Jeotgal]]'' |
| type = ''[[Jeotgal]]'' |
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| course = |
| course = |
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| served = |
| served = |
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| main_ingredient = |
| main_ingredient = |
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| minor_ingredient = |
| minor_ingredient = |
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| variations = |
| variations = |
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| serving_size = 100g |
| serving_size = 100g |
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| calories = |
| calories = |
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| protein = |
| protein = |
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| fat = |
| fat = |
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| carbohydrate = |
| carbohydrate = |
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| glycemic_index = |
| glycemic_index = |
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| similar_dish = |
| similar_dish = |
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| other = |
| other = |
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}} |
}} |
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{{Infobox Korean name |
{{Infobox Korean name |
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| title = Korean name |
| title = Korean name |
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| hangul = {{lang|ko|굴젓}} |
| hangul = {{lang|ko|굴젓}} |
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| hanja = none |
| hanja = none |
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| rr = guljeot |
| rr = guljeot |
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| mr = kukjŏt |
| mr = kukjŏt |
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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, |
'''''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). |
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== Preparation == |
== Preparation == |
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{{Jeotgal}} |
{{Jeotgal}} |
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{{Use dmy dates|date=March 2018}} |
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[[Category:Jeotgal]] |
[[Category:Jeotgal]] |
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[[Category:Oyster dishes]] |
[[Category:Oyster dishes]] |
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{{Korea-cuisine-stub}} |
{{Korea-cuisine-stub}} |
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Revision as of 23:13, 5 March 2018
.jpg) | |
| Alternative names | Salted oyster |
|---|---|
| Type | Jeotgal |
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Korean name | |
| Hangul | 굴젓 |
|---|---|
| Revised Romanization | guljeot |
| McCune–Reischauer | kukjŏt |
| 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
Small, fresh oysters are shucked, washed gently in salt water, salted with coarse salt and let 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 let age for three to four days, and is served with a drizzle of sesame oil.[4]
Gallery
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Eori-guljeot
References
- ^ "guljeot" 굴젓. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 27 April 2017.
- ^ 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.
- ^ Chun, Hui-jung (2014). Yoon, Ho-mi (ed.). Korean Food Guide 800. Seoul: The Korea Foundation. p. 46 – via issuu.
- ^ a b c "guljeot" 굴젓. Doopedia (in Korean). Doosan Corporation. Retrieved 27 April 2017.
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