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Jeotgal

Jeotgal
Changnan-jeot.jpg
Aekjeot.jpg
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
 
Korean name
Hangul / 젓갈
Hanja n/a
Revised Romanization jeot / jeotgal
McCune–Reischauer chŏt / chŏtkal
IPA [tɕʌt̚] / [tɕʌt̚.k͈al]
Liquid jeotgal
Hangul 액젓
Hanja 液-
Revised Romanization aekjeot
McCune–Reischauer aekchŏt
IPA [ɛk̚.tɕʌt̚]

Jeotgal (젓갈) or jeot (), 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)


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