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== History ==
== History ==
''[[Sānguózhì]]'', a [[Jin dynasty (265–420)|Chinese]] historical text published in 289, mentions that "The ''[[Goguryeo]]'' people [referring to the Korean people] are skilled in making fermented foods such as wine, soybean paste and salted and fermented fish" in the section named ''[[Dongyi]]'' in the ''[[Book of Wei]]''.<ref name="Hui">{{Cite book|url=https://books.google.co.kr/books?id=dVpQVJ46C5gC&pg=PA190|title=Handbook of Vegetable Preservation and Processing|publisher=[[Marcel Dekker]]|year=2004|isbn=0824743016|editor-last=Hui|editor-first=Y. H.|location=New York|pages=190-191|editor-last2=Ghazala|editor-first2=Sue|editor-last3=Graham|editor-first3=Dee M.|editor-last4=Murrell|editor-first4=K. D.|editor-last5=Nip|editor-first5=Wai-Kit}}</ref><ref name="Chen">{{cite wikisource|title=三國志|first=Shòu|last=Chén|author-link=Chen Shou|plaintitle=[[:s:zh:三國志|Sānguózhì 三國志]]|wslanguage=zh|trans_title=Records of the Three Kingdoms|chapter=三國志/卷30|plainchapter=[[:s:zh:三國志/卷30|Wūwán Xiānbēi Dōngyí chuán 烏丸鮮卑東夷傳]]|location=Jin China|language=[[Literary Chinese]]}}</ref> The first Korean record of ''jeotgal'' appeared in ''[[Samguk Sagi]]'', mentioning that [[Sinmun of Silla|King Sinmun]] offered rice, wine, jerky, and ''jeotgal'' as wedding presents in 683.<ref name="Gim">{{cite wikisource|title=삼국사기|first=Gim|last=Busik|author-link=Gim Busik|year=1145|plaintitle=[[:s:ko:삼국사기|Samguk Sagi 삼국사기(三國史記)]]|wslanguage=ko|trans_title=History of the Three Kingdoms|location=Goryeo Korea|language=[[Literary Chinese]]}}</ref> In 1124, a [[Song dynasty|Song Chinese]] envoy wrote that ''jeotgal'' was enjoyed by high and low alike in [[Goryeo]].<ref name="Xu">{{cite wikisource|title=宣和奉使高麗圖經|first=Jīng|last=Xú|year=1124|plaintitle=[[:s:zh:宣和奉使高麗圖經|Xuānhé fèngshǐ gāolì tújīng 宣和奉使高麗圖經]]|wslanguage=zh|trans_title=Illustrated Account of Goryeo|location=Song China|language=[[Literary Chinese]]}}</ref> 24 types of ''jeotgal'' appear in ''[[Miam ilgi]]'', a 16th century diary written by a Joseon literatus,<ref name="Yu">{{Cite book|title=Miam ilgi|last=Yu|first=Huichun|year=1577|location=Joseon Korea|script-title=미암일기(眉巖日記)|trans-title=Diary of Miam}}</ref> and over 180 types of ''jeotgal'' can be found in the coeval books ''[[Gosa chwaryo]]'' and ''[[Swaemirok]]'',<ref name="Eo">{{Cite book|title=Gosa chwaryo|last=Eo|first=Sukgwon|year=1554|location=Joseon Korea|script-title=고사촬요(攷事撮要)|trans-title=Selected Essentials on Verified Facts}}</ref><ref name="O">{{Cite book|title=Swaemirok|last=O|first=Huimun|year=1601|location=Joseon Korea|script-title=쇄미록(瑣尾錄)|trans-title=Records of a Refugee}}</ref> and in 17‒18th century books ''[[Eumsik dimibang]]'', ''[[Sallim gyeongje]]'', and ''[[Jeungbo sallim gyeongje]]''.<ref name="Jang">{{Cite book|url=http://www.davincimap.co.kr/davBase/Source/davSource.jsp?Job=Body&SourID=SOUR002198&Page=2|title=Eumsik dimibang|last=Jang|first=Gyehyang|year=1670|location=Andong, Joseon Korea|language=[[Middle Korean]]|script-title=ko:음식디미방|trans-title=Guidebook of Homemade Food and Drinks|author-link=Jang Gye-hyang}}</ref><ref name="Hong">{{Cite book|url=http://db.itkc.or.kr/index.jsp?bizName=KO&url=/itkcdb/text/bookListIframe.jsp?bizName=KO&seojiId=kc_ko_g003&gunchaId=&NodeId=&setid=389232|title=Sallim gyeongje|last=Hong|first=Manseon|location=Joseon Korea|language=[[Literary Chinese]]|script-title=산림경제(山林經濟)|trans-title=Farm Management|via=[[DB of Korean classics]] by [[Institute for the Translation of Korean Classics|ITKC]]}}</ref><ref name="Yu2">{{Cite book|title=Jeungbo sallim gyeongje|last=Yu|first=Jungrim|last2=Hong|first2=Manseon|year=1766|location=Joseon Korea|script-title=증보산림경제(增補山林經濟)|trans-title=Revised and Augmented Farm Management}}</ref>
''[[Sānguózhì]]'', a [[Jin dynasty (265–420)|Chinese]] historical text published in 289, mentions that the ''[[Goguryeo]]'' people [referring to the Korean people] are skilled in making fermented foods such as wine, soybean paste and salted and fermented fish" in the section named ''[[Dongyi]]'' in the ''[[Book of Wei]]''.<ref name="Hui">{{Cite book|url=https://books.google.co.kr/books?id=dVpQVJ46C5gC&pg=PA190|title=Handbook of Vegetable Preservation and Processing|publisher=[[Marcel Dekker]]|year=2004|isbn=0824743016|editor-last=Hui|editor-first=Y. H.|location=New York|pages=190-191|editor-last2=Ghazala|editor-first2=Sue|editor-last3=Graham|editor-first3=Dee M.|editor-last4=Murrell|editor-first4=K. D.|editor-last5=Nip|editor-first5=Wai-Kit}}</ref><ref name="Chen">{{cite wikisource|title=三國志|first=Shòu|last=Chén|author-link=Chen Shou|plaintitle=[[:s:zh:三國志|Sānguózhì 三國志]]|wslanguage=zh|trans_title=Records of the Three Kingdoms|chapter=三國志/卷30|plainchapter=[[:s:zh:三國志/卷30|Wūwán Xiānbēi Dōngyí chuán 烏丸鮮卑東夷傳]]|location=Jin China|language=[[Literary Chinese]]}}</ref> The first Korean record of ''jeotgal'' appeared in ''[[Samguk Sagi]]'', mentioning that [[Sinmun of Silla|King Sinmun]] offered rice, wine, jerky, and ''jeotgal'' as wedding presents in 683.<ref name="Gim">{{cite wikisource|title=삼국사기|first=Gim|last=Busik|author-link=Gim Busik|year=1145|plaintitle=[[:s:ko:삼국사기|Samguk Sagi 삼국사기(三國史記)]]|wslanguage=ko|trans_title=History of the Three Kingdoms|location=Goryeo Korea|language=[[Literary Chinese]]}}</ref> In 1124, a [[Song dynasty|Song Chinese]] envoy wrote that ''jeotgal'' was enjoyed by high and low alike in [[Goryeo]].<ref name="Xu">{{cite wikisource|title=宣和奉使高麗圖經|first=Jīng|last=Xú|year=1124|plaintitle=[[:s:zh:宣和奉使高麗圖經|Xuānhé fèngshǐ gāolì tújīng 宣和奉使高麗圖經]]|wslanguage=zh|trans_title=Illustrated Account of Goryeo|location=Song China|language=[[Literary Chinese]]}}</ref> 24 types of ''jeotgal'' appear in ''[[Miam ilgi]]'', a 16th century diary written by a Joseon literatus,<ref name="Yu">{{Cite book|title=Miam ilgi|last=Yu|first=Huichun|year=1577|location=Joseon Korea|script-title=미암일기(眉巖日記)|trans-title=Diary of Miam}}</ref> and over 180 types of ''jeotgal'' can be found in the coeval books ''[[Gosa chwaryo]]'' and ''[[Swaemirok]]'',<ref name="Eo">{{Cite book|title=Gosa chwaryo|last=Eo|first=Sukgwon|year=1554|location=Joseon Korea|script-title=고사촬요(攷事撮要)|trans-title=Selected Essentials on Verified Facts}}</ref><ref name="O">{{Cite book|title=Swaemirok|last=O|first=Huimun|year=1601|location=Joseon Korea|script-title=쇄미록(瑣尾錄)|trans-title=Records of a Refugee}}</ref> and in 17‒18th century books ''[[Eumsik dimibang]]'', ''[[Sallim gyeongje]]'', and ''[[Jeungbo sallim gyeongje]]''.<ref name="Jang">{{Cite book|url=http://www.davincimap.co.kr/davBase/Source/davSource.jsp?Job=Body&SourID=SOUR002198&Page=2|title=Eumsik dimibang|last=Jang|first=Gyehyang|year=1670|location=Andong, Joseon Korea|language=[[Middle Korean]]|script-title=ko:음식디미방|trans-title=Guidebook of Homemade Food and Drinks|author-link=Jang Gye-hyang}}</ref><ref name="Hong">{{Cite book|url=http://db.itkc.or.kr/index.jsp?bizName=KO&url=/itkcdb/text/bookListIframe.jsp?bizName=KO&seojiId=kc_ko_g003&gunchaId=&NodeId=&setid=389232|title=Sallim gyeongje|last=Hong|first=Manseon|location=Joseon Korea|language=[[Literary Chinese]]|script-title=산림경제(山林經濟)|trans-title=Farm Management|via=[[DB of Korean classics]] by [[Institute for the Translation of Korean Classics|ITKC]]}}</ref><ref name="Yu2">{{Cite book|title=Jeungbo sallim gyeongje|last=Yu|first=Jungrim|last2=Hong|first2=Manseon|year=1766|location=Joseon Korea|script-title=증보산림경제(增補山林經濟)|trans-title=Revised and Augmented Farm Management}}</ref>


== Types ==
== Types ==

Revision as of 16:14, 1 January 2018

Jeotgal
Upper: changnan-jeot (salted pollock tripe)
Lower: pouring aekjeot (liquid jeot) on scallions
Alternative namesJeot, salted seafood
CourseBanchan
Place of originKorea
Associated cuisineKorean cuisine
Main ingredientsSeafood, salt
Similar dishesShiokara
Korean name
Hangul
젓 / 젓갈
Revised Romanizationjeot / jeotgal
McCune–Reischauerchŏt / chŏtkal
IPA[tɕʌt̚] / [tɕʌt̚.k͈al]
Liquid jeotgal
Hangul
액젓
Hanja
液-
Revised Romanizationaekjeot
McCune–Reischaueraekchŏt
IPA[ɛk̚.tɕʌt̚]
This article is part of a series on
Korean cuisine
한국 요리
조선 료리
Staples
Ancillaries
Pickled dishes

Soups & stews

Banchan

Desserts
Hangwa

Tteok

Drinks
List of Korean drinks
Condiments
Utensils
Other

Jeotgal (젓갈) or jeot (젓), translated as salted seafood, is a category of salted fermented dishes made with seafood such as shrimps, oysters, clams, fish, and roes.[1][2][3] Depending on the ingredients, jeotgal can range from flabby, solid pieces to clear, broth-like liquid. Solid jeotgal are usually eaten as banchan (side dishes). Liquid jeotgal, called aekjeot (액젓) or fish sauce, is popularly used in kimchi seasoning, as well as in various soups and stews (guk, jijimi, jjigae).[4] As a condiment, jeotgal with smaller bits of solid ingredients such as saeu-jeot (shrimp jeotgal) is commonly served as a dipping sauce with pork dishes (bossam, jokbal, samgyeopsal), sundae (Korean sausage), hoe (raw fish), and a number of soups and stews.

History

Sānguózhì, a Chinese historical text published in 289, mentions that the Goguryeo people [referring to the Korean people] are skilled in making fermented foods such as wine, soybean paste and salted and fermented fish" in the section named Dongyi in the Book of Wei.[5][6] The first Korean record of jeotgal appeared in Samguk Sagi, mentioning that King Sinmun offered rice, wine, jerky, and jeotgal as wedding presents in 683.[7] In 1124, a Song Chinese envoy wrote that jeotgal was enjoyed by high and low alike in Goryeo.[8] 24 types of jeotgal appear in Miam ilgi, a 16th century diary written by a Joseon literatus,[9] and over 180 types of jeotgal can be found in the coeval books Gosa chwaryo and Swaemirok,[10][11] and in 17‒18th century books Eumsik dimibang, Sallim gyeongje, and Jeungbo sallim gyeongje.[12][13][14]

Types

The types of jeotgal vary depending on main ingredients, regions, and family and personal preferences. In past times, due to the limited transportation, regions near seas had more types of jeot compared to the inland areas.

Fish (fish innards and roe)

  • Baendaengi-jeot (밴댕이젓) – salted sardinella
  • Baengeo-jeot (뱅어젓) – salted baby prickleback
  • Biut-jeot (비웃젓) – salted herring
  • Bolak-jeot (볼락젓) – salted rockfish
  • Byeongeo-jeot (병어젓) – salted silver pomfret
  • Changnan-jeot (창난젓) – salted pollock innards
  • Cheongeo-al-jeot (청어알젓) – salted herring roe
  • Daegu-al-jeot (대구알젓) – salted cod roe
  • Daegu-iri-jeot (대구이리젓) – salted cod milt
  • Daechang-jeot (대창젓) – salted cod innards
  • Domi-jeot (도미젓) – salted sea bream
  • Dorumuk-jeot (도루묵젓) – salted sandfish
  • Euneo-al-jeot (은어알젓) – salted sweetfish roe
  • Gajami-jeot (가자미젓) – salted righteye flounder
  • Galchi-jeot (갈치젓) – salted hairtail
  • Galchi-sok-jeot (갈치속젓) – salted hairtail innards
  • Gangdari-jeot (강달이젓) – salted bighead croaker
  • Godeungeo-naejang-jeot (고등어내장젓젓) – salted chub mackerel innards
  • Goji-jeot (고지젓) – salted pollock milt
  • Gwangnan-jeot (광란젓) – salted olive flounder roe
  • Ingeo-jeot (잉어젓) – salted carp
  • Jangjae -jeot (장재젓) – salted cod gill
  • Jari-jeot (자리젓) – salted pearl-spot chromis
  • Jeoneo-bam-jeot (전어밤젓) – salted gizzard shad tripe
  • Jeoneo-jeot (전어젓) – salted gizzard shad
  • Jeongeori-jeot (정어리젓) – salted sardine
  • Jogi-agami-jeot (조기아가미젓) – salted yellow croaker gill
  • Jogi-al-jeot (조기알젓) – salted yellow croaker roe
  • Jogi-jeot (조기젓) – salted yellow croaker
  • Junchi-jeot (준치젓) – salted ilisha
  • kkongchi-jeot (꽁치젓) – salted saury
  • Maegari-jeot (매가리젓) – salted jack mackerel
  • Myeolchi-jeot (멸치젓) – salted anchovy
  • Myeongnan-jeot (명란젓) – salted pollock roe
  • Myeongtae-agami-jeot (명태아가미젓젓) – salted pollock gill
  • Nansa-jeot (난사젓) – salted baby sandlance
  • Neungseongeo-jeot (능성어젓) – salted grouper
  • Obunjagi-jeot (오분자기젓) – salted baby abalone
  • Sokjeot (속젓) – salted yellow croaker innards
  • Sungeo-al-jeot (숭어알젓) – salted mullet roe
  • Taean-jeot (태안젓) – salted pollock eye
  • Ttora-jeot (또라젓) – salted mullet innards
  • Ungeo-jeot (웅어젓) – salted grenadier anchovy
  • Yeoneo-al-jeot (연어알젓) – salted salmon roe
  • Yeopsak-jeot (엽삭젓) – salted gizzard shad tripe

Shellfish and other marine animals

Gallery

See also

Wikimedia Commons has media related to Jeotgal.

References

  1. ^ "Jeotgal". Korea Tourism Organisation. Archived from the original on 2004-04-23.
  2. ^ "jeotgal" 젓갈 [salted seafood]. Korean–English Learners' Dictionary. National Institute of Korean Language. Retrieved 29 March 2017.
  3. ^ "jeot" 젓 [salted seafood]. Korean–English Learners' Dictionary. National Institute of Korean Language. Retrieved 29 March 2017.
  4. ^ "aekjeot" 액젓. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 29 March 2017.
  5. ^ Hui, Y. H.; Ghazala, Sue; Graham, Dee M.; Murrell, K. D.; Nip, Wai-Kit, eds. (2004). Handbook of Vegetable Preservation and Processing. New York: Marcel Dekker. pp. 190–191. ISBN 0824743016.
  6. ^ Chén, Shòu. "Wūwán Xiānbēi Dōngyí chuán 烏丸鮮卑東夷傳". Sānguózhì 三國志 (in Chinese). Jin China – via Wikisource. {{citation}}: Unknown parameter |trans_title= ignored (|trans-title= suggested) (help)
  7. ^ Busik, Gim (1145). Samguk Sagi 삼국사기(三國史記) (in Korean). Goryeo Korea – via Wikisource. {{citation}}: Unknown parameter |trans_title= ignored (|trans-title= suggested) (help)
  8. ^ Xú, Jīng (1124). Xuānhé fèngshǐ gāolì tújīng 宣和奉使高麗圖經 (in Chinese). Song China – via Wikisource. {{citation}}: Unknown parameter |trans_title= ignored (|trans-title= suggested) (help)
  9. ^ Yu, Huichun (1577). Miam ilgi 미암일기(眉巖日記) [Diary of Miam]. Joseon Korea. {{cite book}}: Invalid |script-title=: missing prefix (help)
  10. ^ Eo, Sukgwon (1554). Gosa chwaryo 고사촬요(攷事撮要) [Selected Essentials on Verified Facts]. Joseon Korea. {{cite book}}: Invalid |script-title=: missing prefix (help)
  11. ^ O, Huimun (1601). Swaemirok 쇄미록(瑣尾錄) [Records of a Refugee]. Joseon Korea. {{cite book}}: Invalid |script-title=: missing prefix (help)
  12. ^ Jang, Gyehyang (1670). Eumsik dimibang 음식디미방 [Guidebook of Homemade Food and Drinks] (in Middle Korean). Andong, Joseon Korea.{{cite book}}: CS1 maint: unrecognized language (link)
  13. ^ Hong, Manseon. Sallim gyeongje 산림경제(山林經濟) [Farm Management] (in Literary Chinese). Joseon Korea – via DB of Korean classics by ITKC. {{cite book}}: Invalid |script-title=: missing prefix (help)CS1 maint: unrecognized language (link)
  14. ^ Yu, Jungrim; Hong, Manseon (1766). Jeungbo sallim gyeongje 증보산림경제(增補山林經濟) [Revised and Augmented Farm Management]. Joseon Korea. {{cite book}}: Invalid |script-title=: missing prefix (help)
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