Jeot

Jeotgal

Upper: changnan-jeot (salted pollock tripe) Lower: pouring aekjeot (liquid jeot) to scallions
Alternative names	Jeot, salted seafood
Course	Banchan
Place of origin	Korea
Main ingredients	Seafood, salt

Jeotgal (젓갈) or jeot (젓), translated as salted seafood, is a category of salted fermented dishes made with seafood such as shrimps, oysters, clams, fish, and roes. Depending on the ingredients, jeotcal can range from flabby, solid pieces to clear, broth-like liquid. Solid jeotgal are usually eaten as banchan (side dish). 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). 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 sausage), hoe (raw fish), and several soups and stews.

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.

The Erya (爾雅), a Chinese dictionary written in the third-fifth centuries BC, contains a record about ji (), the origin of jeotgal. Ji indicates jeotgal, food made with fish and is the oldest document mentioning this food in the historical records.

changnan-jeot (salted pollock intestines)

ganjang-gejang(marinated crab)