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Myeolchijeot (fermented anchovies).jpg
Alternative names Salted anchovies
Type Jeotgal
Place of origin Korea
Main ingredients Anchovies
Cookbook: Myeolchi-jeot  Media: Myeolchi-jeot
Korean name
Hangul 멸치젓
Revised Romanization myeolchi-jeot
McCune–Reischauer myŏlch'i-chŏt
IPA [mjʌl.tɕʰi.dʑʌt̚]

Myeolchi-jeot[1] (멸치젓) or salted anchovies[1] is a variety of jeotgal, a salted fermented dish made with anchovies in Korean cuisine. It is the most frequently consumed variety of jeotgal, along with saeujeot (salted shrimp jeot) in South Korea. The name consists of the two Korean words, myeolchi (멸치 anchovy) and jeot. Myeolchijeot is mostly used as an ingredient in kimchi.[2] Anchovies are harvested in the southern shores of South Korea. Salt weighing 15 to 20% of the anchovies is added to washed fresh anchovies in a jangdok (장독, large glazed earthenware jar) and the fermentation takes usually 2 to 3 months at 15-20 degrees. If the myeolchijeot is fermented for 6 months, it becomes an extract, called myeolchi jeotguk (멸치젓국). After the extract is filtered, it is mixed and heated to make clean liquid and used to make kimchi.[3]

See also[edit]


  1. ^ a b (Korean) "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" [Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes] (PDF). National Institute of Korean Language. 2014-07-30. Retrieved 2017-02-22. Lay summary. 
  2. ^ 제4장 찬류 (pdf) (in Korean). 국립문화재연구소. p. 8~10p. Retrieved 2008-05-15. [dead link]
  3. ^ "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. 

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