Jogi-jeot

Jogi-jeot (조기젓) or salted yellow croaker is a variety of jeotgal (salted seafood), made with yellow croakers. In Korean cuisine, jogi-jeot is widely used as banchan (side dish), as a condiment, or as an ingredient for kimchi.[1]

Jogi-jeot
Alternative namesSalted yellow croaker
TypeJeotgal
Place of originKorea
Main ingredientsYellow croaker
Korean name
Hangul
조기젓
Revised Romanizationjogi-jeot
McCune–Reischauerchogi-chŏt
IPA[tɕo.ɡi.dʑʌt̚]

History

Korean people have eaten yellow croakers for a very long time, as Shuowen Jiezi, an early 2nd-century Chinese dictionary, reports that yellow croakers were caught in Lelang, and that a Han commandery existed within the Korean peninsula.[2]

Preparation

Fresh yellow croakers, with lustrous scales and a chubby belly, caught in May to June. are preferred.[3] Croakers are washed and drained on sokuri (bamboo tray), then stuffed with coarse salt, and laid on a salt-lined onggi (earthenware jar).[3] One layer of fish is followed by one layer of salt, and so on. When the jar is around 70% filled, split and sterilized bamboo stalks are laid over the croakers, followed by boiled and cooled brine (mixture of 2/3 water and 1/3 salt).[3] In total, the salt used should weigh around 15‒20% of the fish.[4] The jeotgal is left to ferment at 15–20 °C (59–68 °F) for two to three months and up to a year.[4]

See also

References
  1. Cultural Properties Administration, MCPI (1984). Folkloric Studies Division, CHRI (ed.). Hanguk minsok jonghap josa bogoseo 한국민속종합조사보고서 [A General Survey Report of Korean Folklore] (PDF) (in Korean). Vol. 15. Seoul: Korea Herald. p. 192. ISBN 9788928503254. Archived from the original (PDF) on 4 April 2017. Retrieved 15 May 2008.
  2. Xǔ, Shèn (148). Shuōwén Jiězì 說文解字 (in Literary Chinese). Han China.
  3. "jogi-jeot" 조기젓. Doopedia (in Korean). Doosan Corporation. Retrieved 29 April 2017.
  4. "The Ingredients for Kimchi and Their Characteristics". Korea.net. Korean Overseas Information Service. Archived from the original on 28 March 2008. Retrieved 6 May 2008.
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