Jogi-jeot
| Jogi-jeot | |
| Hangul | 조기젓 |
|---|---|
| Hanja | [none ] Error: {{Lang}}: text has italic markup (help) |
| Revised Romanization | jogi jeot |
| McCune–Reischauer | chŏlki chŏt |
Jogijeot is a variety of jeotgal, a salted fermented dish made with croaker in Korean cuisine. Jeotgal is widely consumed in South Korea. The name consists of the two Korean words, jogi (조기 "croaker") and jeot. Jogijeot is widely used in Korean cuisine such as banchan marinated in various sauces, as a condiment, or used as an ingredient in kimchi.[1]
According to the record in Shuowen Jiezi (說文解字), a dictionary from the Han Dynasty, croaker was harvested in Lelang (Hangul: 낙랑, Hanja: 樂浪), so it is suggested that Korean people have eaten the fish for a very long time.
Salt weighing 15 to 20% of the croakers is stuffed in and layered over the fish in a jangdok (장독, large glazed earthenware jar). The fermentation takes more than one year at 15-20 degrees Celsius. [2]
See also
References
- ^ 제4장 찬류 (pdf) (in Korean). 국립문화재연구소. p. 8~10p. Retrieved 2008-05-15.[dead link]
- ^ "The Ingredients for Kimchi and Their Characteristics". Salted and fermented fish (Jeotgal). The Korean Culture and Information Service Center (KOIS). Archived from the original on 2008-03-28. Retrieved 2008-05-06.
External links
- Template:Ko icon General information about jogijeot at the Doosan Encyclopedia
- Template:Ko icon 조기젓 at EncyKorea
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