Eoriguljeot (Salted and Spiced Oysters)

Oysters and salted for three days and then seasoned with red pepper powder, sugar, garlic, and ginger. They are stored in a jar in a cool place until required.

Myeongnanjeot (Salted Pollack Roe)

The pollack roe is salted overnight and then placed in a jar, layered alternately with a mixture of red pepper powder, salt, garlic, and green ginger. The jar is sealed tightly and left for three weeks. The roe is sprinkled with sesame oil and sesame seed before serving.

Jangnanjeot (Salted Pollack Guts)

Pollack entrails are cleaned and pressed in a cloth under a heavy weight overnight before being salted for another twenty hours. The salted guts mixed with garlic, ginger, and red pepper powder are put in a jar and allowed to stand for about two weeks. The dish is finished by the addition of salted raddish and more garlic and red pepper powder. It needs to stand for three or four days before serving.

Kajami Sikae (Salted Sole)

Salted sole is mixed with garlic, red pepper powder and cooked boiled millet before storing. It is finished with the addition of salted radish strips, more garlic, ginger, and red pepper powder. The mixture is sealed in a jar until required.

Gejeot (Salted Crab)

Shelled crabs are salted and cut into pieces. The seasoning used is soy sauce, garlic, sesame seeds, ginger, sugar, sesame oil, and red pepper threads, along with MSG. It must be added at least two hours before serving. The crab meat can be returned to its shell for serving. These crabs must be eaten within a couple of days.

Jogaejeot (Fermented Clams)

To prepare fermented clams, the clams are mixed with salt and kept until the liquid turns milky, which shows that fermentation has taken place. They then can be used as required.

Gejang (Seasoned Crabs)

This powerful crab dish made of pieces of seasoned blue crabs can be eaten raw or cooked in soy and water. It is seasoned with a fiery mixture of sesame, soy, garlic, red pepper powder, and sugar.

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