Guljeot facts for kids
.jpg) |
|
| Alternative names | Salted oyster |
|---|---|
| Type | Jeotgal |
| Place of origin | Korea |
| Associated national cuisine | Korean cuisine |
| Korean name | |
|---|---|
| Hangul | 굴젓 |
| Hanja | n/a |
| Revised Romanization | guljeot |
| McCune–Reischauer | kukjŏt |
Guljeot (Hangul: 굴젓) or salted oyster is a jeotgal (salted seafood) made by salting and fermenting oyster. It is a popular banchan (side dish) served as an accompaniment to bap (cooked rice).
Preparation
Small, fresh oysters are shucked, washed gently in salt water, salted with coarse salt, and allowed to ferment for five days. It is then seasoned with minced garlic, finely chopped onion, gochutgaru (chili powder), and optionally julienned radish and/or pear. It is then aged for three to four days, and is served with a drizzle of sesame oil.
Gallery
-
Eori-guljeot
All content from Kiddle encyclopedia articles (including the article images and facts) can be freely used under Attribution-ShareAlike license, unless stated otherwise. Cite this article:
Guljeot Facts for Kids. Kiddle Encyclopedia.