Jeotgal

from Wikipedia, the free encyclopedia
Different types of jeotgal in the Gyeongdong market in Seoul, with saeu-jeot in the foreground
Korean spelling
Korean alphabet : 젓갈
Revised Romanization : Jeotgal
McCune-Reischauer : Chŏtkal

Jeotgal [ tɕʌtkal ] or Jeot is a salted fermented dish in Korean cuisine . It is equipped with various seafood such as fish , shrimp , squid ( cuttlefish , squid ), shellfish ( oysters , clams ), fries cooked and fish guts. Jeotgal varies depending on the preparation, the food used and the region. Depending on the salt concentration, it is inserted for several months to years.

The Erya ( 爾雅 ) → Thirteen Classics , a Chinese dictionary from the third to fifth centuries BC BC, contains an entry about ji ( 鮨 ), the origin of Jeotgal , making it the oldest document that mentions this dish.

Variations

  • Saeu-jeot - Jeotgal with small shrimp ( 새우 saeu )
    • Ojeot ( 오젓 ) - saeu-jeot with small shrimp caught in May
    • Yukjeot ( 육젓 ) - saeu-jeot with small shrimp caught in June
    • Tohajeot ( 토하젓 ) - Jeotgal with small freshwater prawns , a local specialty in Jeolla-do
  • Hwangsaegijeot ( 황새 기젓 ) - Jeotgal with fish
  • Myeolchijeot - Jeotgal with anchovies ( 멸치 myeolchi )
  • Jogijeot - Jeotgal with croaker fish ( Larimichthys ) ( 조기 jogi )
  • Jogaejeot ( 조개젓 ) - Jeotgal with shellfish
  • Guljeot ( 굴젓 ) - Jeotgal with oysters ( gul , 굴)
    • Eoriguljeot ( 어리 굴젓 ) - Jeotgal with salted oysters and hot peppers
  • Myeongnanjeot ( 명란젓 ) - Jeotgal with fish roe ( ran , 란) from Pollack ( myeongtae , 명태)
  • Changnanjeot ( 창란젓 ) - Jeotgal with offal from Pollack
  • Ojingeojeot ( 오징어젓 ) - Jeotgal with squid ( ojingeo , 오징어)
  • Kkolttugijeot ( 꼴뚜기젓 ) - Jeotgal with small squids
  • Gejang - Jeotgal with crabs

  • Saeujeot

  • Myeolchijeot

  • Guljeot

  • Changnanjeot

  • Ojingeojeot

  • Yelping

literature

  • Charles W. Bamforth, Robert E. Ward: The Oxford Handbook of Food Fermentations. Oxford University Press, 2014, ISBN 978-0-19-974270-7 , pp. 523–556, ( limited preview in Google Book Search).
  • Se-Kwon Kim: Seafood Processing By-Products: Trends and Applications. Chapter 5: Jin-Soo Kim, Ki Hyun Kim: Processing and Characterization of Salt-Fermented Fish (Jeotgal) Using Seafood By-Products in Korea. Springer, 2014, ISBN 978-1-4614-9590-1 , pp. 63–97, ( limited preview in Google book search)
  • Soul food of Seoul: Seoul Dining, a delicious Epicurean journey. Seoul Metropolitan Government, Tourism Business Division, 2013, p. 13 ( limited preview in Google book search)
  • Chung Seung-Mo: Markets: Traditional Korean Society. Ewha Womans University Press, Seoul 2006, ISBN 978-89-7300-699-1 , p. 119 ( limited preview in Google book search)

Web links

Commons : Jeotgal  - collection of images, videos and audio files

Individual evidence

  1. ↑ Ok Kyung Koo, Ok Kyung Koo, Soo Jung Lee, Kyung Rhan Chung, Dai Ja Jang, Hye Jung Yang, Dae Young Kwon: Korean traditional fermented fish products: jeotgal . In: Journal of Ethnic Foods . tape 3 , no. 2 , 2016, p. 107–116 , doi : 10.1016 / j.jef.2016.06.004 (English, full text).
  2. ↑ a b c d e f g h i Jeotgal . Korea Tourism Organization. Archived from the original on April 23, 2004.
  3. ↑ Se-Kwon Kim: Seafood Processing By-Products: Trends and Applications. Springer, 2014, ISBN 978-1-4614-9590-1 , pp. 63-66.
  4. ↑ Prabir K. Sarkar, MJ Robert Nout: Handbook of Indigenous Foods Involving Alkaline Fermentation. CRC-Press, 2015, ISBN 978-1-4665-6530-2 , p. 222.
  5. ↑ Seminar on the production of Joetgal  ( page no longer available , search in web archives )  Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice. (Powerpoint file; 9.8 MB), on biofood.re.kr, accessed on February 26, 2017.@1@ 2Template: Dead Link / www.biofood.re.kr  
  6. ^ How the fermentation of food is cultivated in Korea , on derstandard.at, October 12, 2016. Retrieved on February 26, 2017.
  7. ↑ Gangjin Celadon Festival 2012; The Melting Pot of Past, Present and Future . Korea Tourism Organization. Retrieved April 2, 2013.
  8. ↑ The Ingredients for Kimchi and Their Characteristics . In: Salted and fermented fish (Jeotgal) . The Korean Culture and Information Service Center (KOIS). Archived from the original on March 28, 2008. Retrieved May 6, 2008.
  9. ↑ Jeot . Korean Cultural Center Los Angeles. Archived from the original on November 1, 2006. Retrieved April 2, 2013.
  10. ↑ 꼴뚜기젓 . Naver Dictionary. Retrieved April 2, 2013.