"Jeotgal"( salted seafood)/젓갈/醃渍海鲜

Myeongran jeot (명란젓) - jeot made with roe (ran, 란) of pollock (myeongtae, 명태)/醃渍明太鱼卵

In Korean cuisine Myeongran or Myeongran jeot (명란젓) (Korean pronunciation: [mjʌŋnandʑʌt]) is a jeotgal (salted fermented seafood) made with the roe of flathead mullet or pollock and seasoned with chili pepper powder. It is commonly served as a banchan, or small dish accompanying rice or as an ingredient for altang (알탕), a kind of jjigae (Korean stew). Mentaiko in Japanese cuisine was derived from Myeongran jeot.

Myeongran has strong cultural connotations with fertility and is often served at weddings, where it is traditionally packaged in small bamboo canisters and presented to the bride. Outside of weddings it is commonly served as an appetizer with kimchi and other pickled vegetables.

Ojingeojeot (오징어젓) - Jeot made with squid (ojingeo, 오징어)/醃渍墨鱼

Jogaejeot (조개젓) - jeot made with shellfish/醃渍蛤蜊

Many kinds of " Jeotgal" are available at the market....



Have you ever tasted the "Jeotgal" ( salted seafood)/젓갈/醃渍海鲜from Korea ? I took these pictures when I visited the Yeosu Fish Market in Korea.  Generally, we don't make it at home; buy it from the market and eat as the side dishes, we do also use it as the ingredient for  cooking...


Jeotgal or jeot (Korean pronunciation: [tɕʌt̚k͈al]) is a salted fermented food in Korean cuisine. It is made with various seafood, such as shrimp, oysters, shellfish, fish, fish eggs, and fish intestines.
Jeotgal is mainly used as a condiment in pickling kimchi and 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.

Types

• Saeujeot - jeot made with small shrimp (saeu, 새우/虾)
  • 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 water shrimp, which is rare local specialty of Jeolla Province
• Hwangsaegijeot (황새기젓) - jeot made with fish
• Myeolchijeot - jeot made with anchovies (myeolchi, 멸치/江鱼子)
• Jogijeot - jeot made with croaker (jogi, /조기)
• Jogaejeot (조개젓/蛤蜊) - jeot made with shellfish
• Guljeot (굴젓) - jeot made with oyster (gul, 굴/蚝)
• Eoriguljeot (어리굴젓) - jeot made with salted oysters (gul, 굴/蚝) and hot peppers
• Myeongran jeot (명란젓) - jeot made with roe (ran, 란) of pollock (myeongtae, 명태/明太鱼)
• Changnanjeot (창란젓) - jeot made with pollock intestines/明太鱼的内脏
• Ojingeojeot (오징어젓) - Jeot made with squid (ojingeo, 오징어/墨鱼)
• Ggolddugijeot (꼴뚜기젓) - jeot made with small squid
• Gejang - jeot made with crabs/蟹