Jogijeot

Infobox Korean name


hangul=조기젓
hanja="none"
rr=jogi jeot
mr=chŏlki chŏt

"Jogijeot" is a variety of "jeotgal", a salted fermented dish made with croaker in Korean cuisine. It is widely consumed "jeotgal" in South Korea. The name consists of the two Korean words, "jogi" (조기 "croaker") and "jeot". "Jogijeot" is widely consumed in Korean cuisine such as banchan marinated in various sauces, as a condiment, or used as an ingredient in kimchi.cite web|title=제4장 찬류|url=http://www.nricp.go.kr/kr/data/mkr/original/download.jsp?no=1201&mode=file1 |publisher=국립문화재연구소 |page=8~10p|file=pdf |accessdate=2008-05-15|language=Korean]

According to the record in "Shuowen Jiezi" (說文解字), the Chinese document, croaker was harvested in Lelang (Hangul: 낙랑, Hanja: 樂浪), so it is suggested that Korean people have eaten the fish very long time ago.

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. [cite web|url=http://www.korea.net/korea/kor_loca.asp?code=G070304 |title=The Ingredients for Kimchi and Their Characteristics |work=Salted and fermented fish (Jeotgal) |publisher=The Korean Culture and Information Service Center (KOIS) |accessdate=2008-05-06 |language=English]

ee also

*Jeotgal
*Saeujeot
*Kimchi
*Korean cuisine
*Fish sauce

References

External links

*ko [http://www.encyber.com/search_w/ctdetail.php?masterno=829212&contentno=829212 General information about "jogijeot"] at the Doosan Encyclopedia
*ko [http://100.empas.com/dicsearch/pentry.html?s=K&i=276457&v=42 조기젓] at EncyKorea