Jeotgal

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Template:Short description Script error: No such module "Italic title".Script error: No such module "Infobox".Script error: No such module "check for unknown parameters". Script error: No such module "Sidebar". Jeotgal (Korean: Script error: No such module "Lang".Script error: No such module "Category handler".) or jeot (Script error: No such module "Lang".Script error: No such module "Category handler".), translated as salted seafood, is a category of salted preserved dishes made with seafood such as shrimps, oysters, clams, fish, and roe.[1][2][3] Depending on the ingredients, jeotgal can range from flabby or solid pieces to clear, broth-like liquid.

Solid jeotgal are usually eaten as banchan (side dishes). Liquid jeotgal, called aekjeot (Script error: No such module "Lang".Script error: No such module "Category handler".) or fish sauce, is popularly used in kimchi seasoning, as well as in various soups and stews (guk, jijimi, jjigae).[4] As a condiment, jeotgal with smaller bits of solid ingredients such as saeu-jeot (shrimp jeotgal) is commonly served as a dipping sauce with pork dishes (bossam, jokbal, samgyeopsal), sundae (Korean sausage), hoe (raw fish), and a number of soups and stews.

History

Fermented foods were widely available in Three Kingdoms of Korea, as Sānguózhì, a Jin Chinese historical text published in 289, mentions that the Goguryeo Koreans are skilled in making fermented foods such as wine, soybean paste and salted and fermented fish in the section titled Dongyi in the Book of Wei.[5][6] The first Korean record of jeotgal appeared in the historical text Samguk sagi, with a reference that King Sinmun offered rice, wine, jerky, and jeotgal as wedding presents in 683.[7] In 1124, a Song Chinese envoy wrote that jeotgal was enjoyed by high and low alike in Goryeo.[8] Twenty-four types of jeotgal appear in Miam ilgi (Script error: No such module "Lang".), a 16th-century diary written by a 16th century Joseon literatus Template:Ill,[9] and over 180 types of jeotgal can be found in the coeval books Gosa chwaryo (고사촬요; Script error: No such module "Lang".) and Swaemirok (쇄미록; Script error: No such module "Lang".),[10][11] and in 17‒18th century books Eumsik dimibang, Sallim gyeongje, and Jeungbo sallim gyeongje.[12][13][14]

Types

The types of jeotgal vary depending on main ingredients, regions, and family and personal preferences. In past times, due to the limited availability of transportation, regions near seas had more types of jeot compared to the inland areas.

Fish (fish innards and roe)

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Shellfish and other marine animals

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Gallery

See also

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References

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  1. ↑ Script error: No such module "citation/CS1". Script error: No such module "webarchive".
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  8. ↑ Script error: No such module "If empty".Script error: No such module "template wrapper".
  9. ↑ Script error: No such module "citation/CS1".
  10. ↑ Script error: No such module "citation/CS1".
  11. ↑ Script error: No such module "citation/CS1".
  12. ↑ Script error: No such module "citation/CS1".
  13. ↑ Script error: No such module "citation/CS1". Script error: No such module "webarchive".
  14. ↑ Script error: No such module "citation/CS1".

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Template:Jeotgal Template:Fish sauce Template:Portal bar

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