Jogi-jeot

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Jogi-jeot
Korean sea food-Hwangsaegi jeot-01.jpg
Alternative names Salted yellow croaker
Type Jeotgal
Place of origin Korea
Main ingredients Yellow croaker
Cookbook: Jogi-jeot  Media: Jogi-jeot
Korean name
Hangul 조기젓
Hanja n/a
Revised Romanization jogi-jeot
McCune–Reischauer chogi-chŏt
IPA [tɕo.ɡi.dʑʌt̚]

Jogi-jeot (조기젓) or salted yellow croaker is a variety of jeotgal (salted seafood), made with yellow croakers. In Korean cuisine, jogi-jeot is widely used as banchan (side dish), as a condiment, or as an ingredient for kimchi.[1]

History[edit]

Korean people have eaten yellow croakers for a very long time, as Shuowen Jiezi, an early 2nd-century Chinese dictionary, reports that yellow croakers were caught in Lelang, a Han commandery existed within the Korean peninsula.[2]

Preparation[edit]

Fresh yellow croakers with lustrous scales chubby belly caught in May to June are preferred.[3] Washed croakers drained on sokuri (bamboo tray), stuffed with coarse salt, and laid on a salt-lined onggi (earthenware jar).[3] One layer of fish is added with one layer of salt. When the jar is around 70% filled, split and sterilized bamboo stalks are laid over the croakers, followed by boiled and cooled brine (with one part salt and two parts water).[3] In total, salt weighing 15‒20% of the fish is used.[4] The jeotgal is left to ferment at 15–20 °C (59–68 °F) for two to three months up to a year.[4]

See also[edit]

References[edit]

  1. ^ Hanguk minsok jonghap josa bogoseo 한국민속종합조사보고서 [A Complete Survey Report of Korean Folklore] (PDF) (in Korean). Seoul: Cultural Heritage Research Institute. 1984. p. 192. ISBN 9788928503254. Retrieved 15 May 2008. 
  2. ^ Xǔ, Shèn (148). Shuōwén Jiězì 說文解字 (in Literary Chinese). Han China. 
  3. ^ a b c "jogi-jeot" 조기젓. Doopedia (in Korean). Doosan Corporation. Retrieved 29 April 2017. 
  4. ^ a b "The Ingredients for Kimchi and Their Characteristics". Korea.net. Korean Overseas Information Service. Archived from the original on 28 March 2008. Retrieved 6 May 2008.