Jogijeot
| Jogijeot | |
| Hangul | 조기젓 |
|---|---|
| Hanja | none |
| Revised Romanization | jogi jeot |
| McCune–Reischauer | chŏlki chŏt |
Jogijeot 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.[1]
According to the record in Shuowen Jiezi (說文解字), the Chinese document, 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. [2]
See also
References
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External links
- (Korean) General information about jogijeot at the Doosan Encyclopedia
- (Korean) 조기젓 at EncyKorea
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