Galchijeot || Salted Cutlassfish, 带鱼酱, 帶魚醬, 太刀魚の塩辛, 갈치젓 Leave a comment

Galchijeot is a type of Korean fermented seafood, specifically made from salted and fermented cutlassfish. It’s a popular ingredient in Korean cuisine, particularly for making kimchi and other dishes.

How to Make Galchijeot:

1. Prepare the Cutlassfish:
   • Clean and gut the cutlassfish, removing the head, tail, and internal organs.
   • Wash the fish thoroughly.
2. Salting:
   • Salt the cutlassfish generously, ensuring that all parts are well-coated.
   • The amount of salt and the salting time can vary depending on the desired level of fermentation and the specific recipe.
3. Fermentation:
   • Place the salted cutlassfish in a clean container and cover it tightly.
   • Store the container in a cool, dark place, such as a refrigerator or a cellar.
   • The fermentation process can take several weeks or even months, depending on the desired level of fermentation and the temperature.

Using Galchijeot:

Galchijeot is a versatile ingredient that can be used in various ways:

• Kimchi: It’s a common ingredient in kimchi, adding a unique flavor and umami.
• Dipping Sauce: It can be used as a dipping sauce for various dishes, such as grilled meat or vegetables.
• Cooking Ingredient: It can be added to soups, stews, and other dishes to enhance the flavor.

Important Note:

• Strong Flavor: Galchijeot has a strong, pungent flavor that may not be appealing to everyone.
• Proper Storage: It’s important to store Galchijeot in a clean, airtight container to prevent spoilage.
• Food Safety: Always practice good hygiene when handling and consuming fermented foods.