|Alternative names||Salted yellow croaker|
|Place of origin||Korea|
|Main ingredients||Yellow croaker|
|Cookbook: Jogi-jeot Media: Jogi-jeot|
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.
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.
Fresh yellow croakers with lustrous scales chubby belly caught in May to June are preferred. Washed croakers drained on sokuri (bamboo tray), stuffed with coarse salt, and laid on a salt-lined onggi (earthenware jar). 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). In total, salt weighing 15‒20% of the fish is used. The jeotgal is left to ferment at 15–20 °C (59–68 °F) for two to three months up to a year.
- 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.
- Xǔ, Shèn (148). Shuōwén Jiězì 說文解字 (in Literary Chinese). Han China.
- "jogi-jeot" 조기젓. Doopedia (in Korean). Doosan Corporation. Retrieved 29 April 2017.
- "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.
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