Jeotgal

Jeotgal (also known as jeot) is a traditional Korean fermented seafood dish. It is made by fermenting various types of seafood such as shrimp, oysters, clams, fish, and roe. The fermentation process, which can take several months, results in a salty, flavorful condiment that is used in a variety of Korean dishes.

History

The history of jeotgal dates back to the Three Kingdoms period (57 BC – 668 AD). It was a way of preserving seafood during times when fresh seafood was not readily available. The fermentation process not only preserved the seafood but also enhanced its flavor, making jeotgal a popular ingredient in Korean cuisine.

Preparation

The preparation of jeotgal involves several steps. First, the seafood is cleaned and salted. The salted seafood is then placed in a jar and left to ferment for several months. During the fermentation process, the seafood develops a strong, salty flavor. The final product is a pungent, flavorful condiment that is used in a variety of Korean dishes.

Uses

Jeotgal is used in a variety of Korean dishes. It is often used as a condiment, added to dishes to enhance their flavor. It is also used as a main ingredient in some dishes, such as kimchi, where it is used to add depth of flavor and a salty kick.

Varieties

There are many varieties of jeotgal, each made with a different type of seafood. Some of the most popular varieties include:

• Saeujeot: Made with fermented shrimp.
• Myeolchijeot: Made with fermented anchovies.
• Ganjang-gejang: Made with fermented raw crabs in soy sauce.
• Gejang: Made with fermented raw crabs in a spicy chili pepper sauce.

See also

• Korean cuisine
• Fermentation in food production
• Kimchi
• List of fermented foods

External links

• Korean Food Guide

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