Jeotgal (Korean: 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.

Oct 14, 2023 · Jeot, Korea’s salted, fermented seafood condiments, give an extra savory, umami boost to your cooking—and there are over 160 varieties, including salt-cured clams, squid, and fish innards.

Saeu-jeot[1] (Korean: 새우젓) is a variety of jeotgal, salted and fermented food made with small shrimp in Korean cuisine. It is the most consumed jeotgal along with myeolchi-jeot (멸치젓, salted anchovy jeot) in South Korea. The name consists of the …

Jeotgal (젓갈) is salted seafood that is an essential item in any Korean kitchen. Most of us are familiar with jeotgal as a staple seasoning in Korean kimchi, but its uses are far from limited to kimchi. Endearingly referred to as a “meal thief,” this addictive side dish will have you piling down your meal even when you thought you weren’t hungry.

Feb 11, 2022 · Saeujeot, Saeujot, or Saeu-jeot (새우젓), also known as Korean salted shrimp, is a traditional fermented food product made by preserving shrimp in salt. The shrimp used for making saeu-jeot are called jeot-saeu (젓새우) and they belong to the genus Acetes.

The most famous 젓갈 (jeotgal) is 새우젓 (sae woo jeot, fermented prawn). The smelliest one is 황석어 젓 (hwangseogeo jeot, fermented yellow corvine). The slimiest one is 오징어 젓 (oh jingeo jeot, fermented squid). The one that is used for western cuisine lately is 명란젓 (myeong ran jeot, fermented Pollock roe).

Nov 4, 2010 · It tastes salty, chewy, garlicky, gingery, and sweet with a deep, fermented, almost nutty flavor. Today I’m again introducing you to one of my favorite mitbanchan (preserved side dishes that can be refrigerated for a long time). It’s spicy …

Dec 12, 2023 · From salted shrimp to fermented fish, this article will take you on a culinary journey, introducing you to the various types of jeotgal and the unique flavors they offer. Get ready to tantalize your taste buds and discover the wonders of Korean preserved seafood! Saeujeot is a type of salted jeotgal made from anchovies.

May 16, 2024 · Fermented salted shrimp is a traditional condiment used to make some of South Korea’s most famous dishes, such as kimchi. In the Korean language, the word for these shrimp is ‘saeujeot’ or ‘saeu-jeot’ (새우젓).

Seafood preserved and fermented in salt, called jeotgal (젓갈) or jeot (젓), are used as side dishes or seasonings in Korean cuisine.