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In Korea, a variety of seafood including the intestines and roe of fish, shrimp, croakers, and shellfish are salted and fermented for long storage. This unique food is used mainly for preparing gimchi, or as side dishes during meals.
 
Saeu-jeot (Salted Shrimp)
Shrimp are salted and fermented to make essential condiments of gimchi. With a clean and mild taste, salted shrimp is used to make baechu-gimchi, or cabbage gimchi, and kkakdugi, or radish gimchi. It is also a good accompaniment to pyeonyuk, or boiled, sliced pork.
 
Myeolchi-jeot (Salted Anchovies)
Myeolchi-jeot, or salted and fermented anchovies are the most widely used jeotgal (salted seafood) along with saeu-jeot, or salted shrimp. It is chiefly used to add a rich, pleasant flavor to gimchi.
 

Hwangseogeo-jeot (Salted and Fermented Hwangseogeo Fish)
Salted, fermented Hwangseogeo Fish is used to make gimchi in almost every province of the nation. The salted fish is chopped and the bones are boiled and strained, and then mixed with the gimchi seasonings.

Changnan-jeot (Salted Pollack Guts)
To make changnan-jeot, pollack guts are washed in brine, drained, salted, and fermented for at least one month. Before being served, changnan-jeot are cut into thin strips and mixed with radish and various seasonings.

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Myeongnan-jeot (Salted Pollack Roe)
Pollack roe is salted and mixed with red pepper powder, salt, and garlic. Less salty than other jeot, myeongnan-jeot is sprinkled with sesame oil and eaten as a palatable side dish at everyday meals or served with drinks. It is also used to cook jjigae, or stew. Because it contains protease and lipase and is rich in Vitamin B, it enhances liver function.

Ojingeo-jeot (Salted Squid)
The coastal areas of Gangwon-do and the northern areas of Gyeongsangbuk-do Provinces are known for ojingeo-jeot, or salted squid, which makes an appetizing dish when mixed with thin strips of radish and seasonings.
 
Eorigul-jeot (Salted Oysters)
Oysters, often called the 'milk of the sea', are high in nutritional value. Seosan, in Chungcheongnam-do Province is particularly well known for producing delicious oysters. To prepare eorigul-jeot, the oysters (those harvested during early autumn are best) are salted and seasoned with hot red pepper powder, thin strips of radish, chopped green onions, garlic and ginger. After being stored for about ten days, they are ready to be eaten. Another way to fully enjoy the delicious taste of oysters is to mix fresh oysters with various vegetables, including radishes and seasonings.
 
Gejang (Salted, Spiced Crab)
In this dish, shelled crabs are cut into pieces and marinated in soy sauce. Crabs contain abundant protein with essential amino acids, which are important nutrients to children. Since they are easy to digest, crabs also make good meals for old people as well as for those with weak digestive systems. According to Oriental medicine, crabs are effective in preventing arteriosclerosis, obesity, liver disease and hypertension.

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Korean Dishes >What is Korean Dish? >Jeotgal (Salted, Fermented Fish)