Jeotgal
| Jeotgal | |
 | |
| Korean name | |
|---|---|
| Hangul | 젓갈 |
Jeotgal or jeot is a salted fermented food in Korean cuisine. It is made with various seafood, such as shrimp, oyster, shellfish and fish, fish roe and intestine.
Jeotgal is mainly used as a condiment in pickling kimchi and as a dipping sauce accompanied with jokbal or sundae. Sometimes jeotgal, commonly saewoo jeot is added into Korean style stews and soup such as guk, tang, jjigae to enhance flavors instead of salt or ganjang.
The types of jeotgal are varied depending on main ingredients, regions, and preferences of person and family. In the past times, due to transportation, the regions near seas naturally have more abundant types of jeot compared to the uncountry.
Types of Jeot
- Saewoo jeot - jeot made with small shrimp
- O jeot - saewoo jeot fermented for 5 months
- Yuk jeot - saewoo jeot fermented for 6 months.
- Hwangsaegi jeot - jeot made with fish
- Myeolchi jeot - jeot made with anchovy
- Jogae jeot - jeot made with shellfish
- Gul jeot - jeot made with oyster
- Toha jeot - jeot made with small river shrimp, which is rare and local specialty of Jeolla province.
- Eorigul jeot -
- Myeongran jeot - jeot made with roe of
- Changran jeot (jeot made with intestine of )
- Ojingeo jeot (jeot made with squid)
- Ggolddugi jeot (jeot made with smaill squid)
- Jogae jeot - jeot made with shellfish
External Links
- Information about Jeotgal
- Information about Jeotgal (in Korean)