Jeotgal || Salted Seafood, 鱼虾酱, 魚蝦醬, 塩辛, 젓갈

Jeotgal is a category of fermented seafood that plays a significant role in Korean cuisine. It’s made by salting and fermenting various types of seafood, including shrimp, oysters, clams, fish, and roe.

Why is Jeotgal so popular?

Unique Flavor: The fermentation process gives jeotgal a complex, umami-rich flavor.
Preservation: Salting and fermenting helps preserve seafood for long periods.
Versatility: Jeotgal can be used as a condiment, a side dish, or an ingredient in various dishes.

Common Types of Jeotgal:

Ojingeo Jeotgal (Squid Jeotgal): Salty and slightly spicy, often used as a condiment or mixed with rice.
Nakji Jeotgal (Baby Octopus Jeotgal): Tender and flavorful, often used as a side dish or mixed with rice.
Saeujeot (Shrimp Jeotgal): Salty and savory, often used as a condiment or to flavor soups and stews.
Eojang (Fish Sauce): A liquid jeotgal made from fermented fish, often used as a seasoning in kimchi and other dishes.

How to Use Jeotgal:

As a Condiment: Jeotgal can be used as a condiment to add flavor to rice, noodles, and other dishes.
As a Flavoring Agent: Jeotgal can be used to flavor soups, stews, and stir-fries.
As a Side Dish: Some types of jeotgal, such as nakji jeotgal, can be enjoyed as a side dish.

This image is created using data from the Korea Tourism Organization's Photo Korea, which is open under the Public Domain License. You can download these images for free from phoko.visitkorea.or.kr. (본 이미지는 공공누리 제1유형으로 개방한 ‘한국관광공사 포토코리아'의 데이터를 이용하였으며, 해당 저작물은 ‘phoko.visitkorea.or.kr’에서 무료로 다운받으실 수 있습니다.)