Hangul 젓갈 or 젓 Revised Romanization Jeotgal or Jeot | Hanja n/a McCune–Reischauer Chŏtkal or Chŏt | |
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Similar Saeu jeot, Kimchi, Pollock roe | ||
Korean food hanchi jeotgal 318
Jeotgal or jeot ([tɕʌtkal]) is a salted fermented food in Korean cuisine. It is made with various seafood, such as shrimp, oysters, shellfish, fish, fish eggs, and fish intestines.
Contents
Jeotgal is mainly used as a condiment in pickling kimchi and as a dipping sauce for pig's feet (jokbal) and blood/noodle sausage (sundae). Sometimes, jeotgal, commonly saeujeot, is added to Korean-style stews (jjigae) and soups (guk and tang), for flavor instead of using salt or soy sauce (ganjang).
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.
History
The Erya (爾雅), a Chinese dictionary written in the third-fifth centuries BC, contains a record about ji (鮨), the origin of jeotgal. Ji indicates jeotgal, food made with fish and is the oldest document mentioning this food in the historical records.
Types
