Jeotgal facts for kids

Quick facts for kids
Jeotgal

Upper: changnan-jeot (salted pollock tripe) Lower: pouring aekjeot (liquid jeot) on scallions
Alternative names	Jeot, salted seafood
Course	Banchan
Place of origin	Korea
Associated national cuisine	Korean cuisine
Main ingredients	Seafood, salt
Similar dishes	Shiokara

Jeotgal (Hangul: 젓갈) or jeot (Hangul: 젓) is a special kind of salted seafood from Korea. It's made by preserving seafood like shrimps, oysters, clams, fish, and roe (fish eggs) with salt.

Depending on what's used, jeotgal can be solid pieces or a clear, liquid sauce. The solid types are often eaten as banchan (side dishes) with meals.

The liquid type, called aekjeot (Hangul: 액젓) or fish sauce, is very popular. It's used to flavor kimchi, and also added to many Korean soups and stews. Jeotgal with small pieces, like saeu-jeot (shrimp jeotgal), is often a dipping sauce. People use it with pork dishes like bossam and samgyeopsal, or with sundae (Korean sausage) and hoe (raw fish).

History of Jeotgal

People in Korea have been making fermented foods for a very long time. An old Chinese book from the year 289 mentions that Koreans were good at making fermented foods. This included wine, soybean paste, and salted fish.

The first Korean record of jeotgal appeared in a book called Samguk Sagi. In 683, King Sinmun gave jeotgal as a wedding gift. This shows how important it was!

In 1124, a Chinese visitor wrote that everyone in Goryeo (an old Korean kingdom) enjoyed jeotgal. From the 16th to 18th centuries, many different types of jeotgal were recorded. Some books listed over 180 kinds!

Types of Jeotgal

There are many different kinds of jeotgal. The type depends on the main ingredients, where it's made, and even family recipes. In the past, people living near the sea had more types of jeotgal because they had easier access to fresh seafood.

Fish, Fish Innards, and Roe Jeotgal

Shellfish and Other Marine Animals Jeotgal

Gallery

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  changnan-jeot (salted pollock innards)

• 

  ganjang-gejang (marinated crab)

• 

  guljeot (salted oyster)

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  myeongnan-jeot (salted pollock roe)

• 

  ojingeo-jeot (salted squid)

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  saeu-jeot (salted shrimp)

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  myeolchi-jeot (salted anchovy)

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  jogi-jeot (salted yellow croaker)

See also

In Spanish: Jeotgal para niños