Jeotgal

Jeotgal (젓갈) or jeot (젓), translated as salted seafood, is a category of salted preserved dishes made with seafood such as shrimps, oysters, clams, fish, and roe.[1][2][3] Depending on the ingredients, jeotgal can range from flabby, solid pieces to clear, broth-like liquid.

Jeotgal
Upper: changnan-jeot (salted pollock tripe)
Lower: pouring aekjeot (liquid jeot) on scallions
Alternative namesJeot, salted seafood
CourseBanchan
Place of originKorea
Associated cuisineKorean cuisine
Main ingredientsSeafood, salt
Similar dishesShiokara
Korean name
Hangul
젓 / 젓갈
Revised Romanizationjeot / jeotgal
McCune–Reischauerchŏt / chŏtkal
IPA[tɕʌt̚] / [tɕʌt̚.k͈al]
Liquid jeotgal
Hangul
액젓
Hanja
液-
Revised Romanizationaekjeot
McCune–Reischaueraekchŏt
IPA[ɛk̚.tɕʌt̚]
This article is part of a series on
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한국 요리
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Pickled dishes

Soups & stews

Banchan
Desserts
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Utensils
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Solid jeotgal are usually eaten as banchan (side dishes). 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).[4] As a condiment, jeotgal with smaller bits of solid ingredients such as saeu-jeot (shrimp jeotgal) is commonly served as a dipping sauce with pork dishes (bossam, jokbal, samgyeopsal), sundae (Korean sausage), hoe (raw fish), and a number of soups and stews.

History

Fermented foods were widely available in Three Kingdoms of Korea, as Sānguózhì, a Jin Chinese historical text published in 289, mentions that the Goguryeo Koreans are skilled in making fermented foods such as wine, soybean paste and salted and fermented fish in the section titled Dongyi in the Book of Wei.[5][6] The first Korean record of jeotgal appeared in Samguk Sagi, with a reference that King Sinmun offered rice, wine, jerky, and jeotgal as wedding presents in 683.[7] In 1124, a Song Chinese envoy wrote that jeotgal was enjoyed by high and low alike in Goryeo.[8] Twenty-four types of jeotgal appear in Miam ilgi (眉巖日記), a 16th-century diary written by a 16th century Joseon literatus Yu Hui-chun,[9] and over 180 types of jeotgal can be found in the coeval books Gosa chwaryo (고사촬요; 攷事撮要) and Swaemirok (쇄미록; 瑣尾錄),[10][11] and in 17‒18th century books Eumsik dimibang, Sallim gyeongje, and Jeungbo sallim gyeongje.[12][13][14]

Types

The types of jeotgal vary depending on main ingredients, regions, and family and personal preferences. In past times, due to the limited availability of transportation, regions near seas had more types of jeot compared to the inland areas.

Fish (fish innards and roe)
  • Baendaengi-jeot (밴댕이젓) – salted sardinella
  • Baengeo-jeot (뱅어젓) – salted baby Chirolophis Japonicus(East asian prickleback)
  • Biut-jeot (비웃젓) – salted herring
  • Bolak-jeot (볼락젓) – salted rockfish
  • Byeongeo-jeot (병어젓) – salted silver pomfret
  • Changnan-jeot (창난젓) – salted pollock innards
  • Cheongeo-al-jeot (청어알젓) – salted herring roe
  • Daegu-al-jeot (대구알젓) – salted cod roe
  • Daegu-iri-jeot (대구이리젓) – salted cod milt
  • Daechang-jeot (대창젓) – salted cod innards
  • Domi-jeot (도미젓) – salted sea bream
  • Dorumuk-jeot (도루묵젓) – salted sandfish
  • Euneo-al-jeot (은어알젓) – salted sweetfish roe
  • Gajami-jeot (가자미젓) – salted righteye flounder
  • Galchi-jeot (갈치젓) – salted hairtail
  • Galchi-sok-jeot (갈치속젓) – salted hairtail innards
  • Gangdari-jeot (강달이젓) – salted Collichthys niveatus(bighead croakerspecies under the family Sciaenidae)
  • Godeungeo-naejang-jeot (고등어내장젓젓) – salted chub mackerel innards
  • Goji-jeot (고지젓) – salted pollock milt
  • Gwangnan-jeot (광란젓) – salted olive flounder roe
  • Ingeo-jeot (잉어젓) – salted carp
  • Jangjae -jeot (장재젓) – salted cod gill
  • Jari-jeot (자리젓) – salted pearl-spot chromis
  • Jeoneo-bam-jeot (전어밤젓) – salted gizzard shad tripe
  • Jeoneo-jeot (전어젓) – salted gizzard shad
  • Jeongeori-jeot (정어리젓) – salted sardine
  • Jogi-agami-jeot (조기아가미젓) – salted yellow croaker gill
  • Jogi-al-jeot (조기알젓) – salted yellow croaker roe
  • Jogi-jeot (조기젓) – salted yellow croaker
  • Junchi-jeot (준치젓) – salted ilisha
  • kkongchi-jeot (꽁치젓) – salted saury
  • Maegari-jeot (매가리젓) – salted jack mackerel
  • Myeolchi-jeot (멸치젓) – salted anchovy
  • Myeongnan-jeot (명란젓) – salted pollock roe
  • Myeongtae-agami-jeot (명태아가미젓젓) – salted pollock gill
  • Nansa-jeot (난사젓) – salted baby sandlance
  • Neungseongeo-jeot (능성어젓) – salted grouper
  • Obunjagi-jeot (오분자기젓) – salted baby abalone
  • Sokjeot (속젓) – salted yellow croaker innards
  • Sungeo-al-jeot (숭어알젓) – salted mullet roe
  • Taean-jeot (태안젓) – salted pollock eye
  • Ttora-jeot (또라젓) – salted mullet innards
  • Ungeo-jeot (웅어젓) – salted grenadier anchovy
  • Yeoneo-al-jeot (연어알젓) – salted salmon roe
  • Yeopsak-jeot (엽삭젓) – salted gizzard shad tripe

Shellfish and other marine animals

See also
Wikimedia Commons has media related to Jeotgal.
  • Sikhae – salted fermented fish
  • Shiokara – Japanese snack made of salty seafood

References
  1. "Jeotgal". Korea Tourism Organisation. Archived from the original on 2004-04-23. Archived 2004-04-23 at the Wayback Machine
  2. "jeotgal" 젓갈 [salted seafood]. Korean–English Learners' Dictionary. National Institute of Korean Language. Retrieved 29 March 2017.
  3. "jeot" 젓 [salted seafood]. Korean–English Learners' Dictionary. National Institute of Korean Language. Retrieved 29 March 2017.
  4. "aekjeot" 액젓. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 30 March 2017. Retrieved 29 March 2017.
  5. Hui, Y. H.; Ghazala, Sue; Graham, Dee M.; Murrell, K. D.; Nip, Wai-Kit, eds. (2004). Handbook of Vegetable Preservation and Processing. New York: Marcel Dekker. pp. 190–191. ISBN 0824743016.
  6. Chén, Shòu. "Wūwán Xiānbēi Dōngyí chuán 烏丸鮮卑東夷傳" 三國志/卷30. [[s:zh:|]] 三國志 [Records of the Three Kingdoms] (in Chinese). Jin China – via Wikisource.
  7. Busik, Kim (1145). [[s:ko:|]] 삼국사기(三國史記) [History of the Three Kingdoms] (in Korean). Goryeo Korea – via Wikisource.
  8. Xú, Jīng (1124). [[s:zh:|]] 宣和奉使高麗圖經 [Illustrated Account of Goryeo] (in Chinese). Song China – via Wikisource.
  9. Yu, Huichun (1577). Miam ilgi 미암일기(미암일기; 眉巖日記) [Diary of Miam]. Joseon Korea.
  10. Eo, Sukgwon (1554). Gosa chwaryo 고사촬요(攷事撮要) [Selected Essentials on Verified Facts]. Joseon Korea.
  11. O, Huimun (1601). Swaemirok 쇄미록(瑣尾錄) [Records of a Refugee]. Joseon Korea.
  12. Jang, Gyehyang (1670). Eumsik dimibang 음식디미방 [Guidebook of Homemade Food and Drinks]. (in Middle Korean). Andong, Joseon Korea.
  13. Hong, Manseon. Sallim gyeongje 산림경제(山林經濟) [Farm Management] (in Literary Chinese). Joseon Korea. Archived from the original on 2017-03-28. Retrieved 2020-02-02 – via DB of Korean classics by ITKC. Archived 2017-03-28 at the Wayback Machine
  14. Yu, Jungrim; Hong, Manseon (1766). Jeungbo sallim gyeongje 증보산림경제(增補山林經濟) [Revised and Augmented Farm Management]. Joseon Korea.
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