Type Jeotgal Main ingredients yellow croaker | Place of origin Korea | |
Similar Saeu jeot, Sikhae, Jeotgal | ||
Jogi-jeot (조기젓) is a variety of jeotgal, a salted fermented dish made with croaker in Korean cuisine. Jeotgal is widely consumed in South Korea. The name consists of the two Korean words, jogi (조기 "croaker") and jeot. Jogijeot is widely used in Korean cuisine such as banchan marinated in various sauces, as a condiment, or used as an ingredient in kimchi.
According to the record in Shuowen Jiezi (說文解字), a dictionary from the Han Dynasty, croaker was harvested in Lelang (Hangul: 낙랑, Hanja: 樂浪), so it is suggested that Korean people have eaten the fish for a very long time.
Salt weighing 15 to 20% of the croakers is stuffed in and layered over the fish in a jangdok (장독, large glazed earthenware jar). The fermentation takes more than one year at 15-20 degrees Celsius.