Jeotgal is mainly used as a
condimentin pickling kimchiand as a dipping sauce for pig's feet (" jokbal") and blood/noodle sausage ("sundae"). Sometimes "jeotgal", commonly "saeujeot", is added to Korean style stews (" jjigae") and soups ("guk" and "tang"), for flavor instead of using salt or soy sauce (ganjang).
The types of "jeotgal" vary depending on main ingredients, regions, and family and personal preferences. In past times, due to the limited transportation, regions near seas had more types of "jeot" compared to the inland areas.
"I-a" (爾雅), a Chinese book written in the 3rd-5th centuries BC, has a record on "ji" (鮨), the origin of "jeotgal". "Ji" indicates "jeotgal", food made with fish and is the oldest documents mentioning this food in the historical records.
Saeujeot- jeot made with small shrimp(saeu, 새우)
**Ojeot (오젓) - saeujeot made with shrimp harvested in May
**Yukjeot (육젓) - saeujeot made with shrimp harvested in June
**Tohajeot (토하젓) - jeot made with small
fresh watershrimp, which is rare local specialty of JeollaProvince
*Hwangsaegijeot (황새기젓) - jeot made with fish
Myeolchijeot- jeot made with anchovies(myeolchi, 멸치)
Jogijeot- jeot made with croaker(jogi, 조기)
*Jogaejeot (조개젓) - jeot made with
*Guljeot (굴젓) - jeot made with
*Eoriguljeot (어리굴젓) - jeot made with salted
oysters(gul, 굴) and hot peppers
*Myeongnanjeot (명란젓) - jeot made with roe (ran, 란) of
*Changnanjeot (창란젓) - jeot made with pollock intestines
*Ojingeojeot (오징어젓) - Jeot made with
*Ggolddugijeot (꼴뚜기젓) - jeot made with small squid
Gejang- jeot made with crabs
* [http://www.visitseoul.net/english_new/eat/cen_jeotggal.htm Information about Jeotgal]
*ko icon [http://www.kwangcheon.com/contents-35.htm General information and history of "Jeotgal"]
*ko icon [http://gblog.gcomin.co.kr/bjjang/index.php/150004 Information about "Jeotgal"]
*ko icon [http://www.yescall.com/faithfish/page03.html General information and history of "Jeotgal"]
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