Jogijeot
Encyclopedia
Jogijeot is a variety of jeotgal
, a salted ferment
ed dish made with croaker
in Korean cuisine. Jeotgal is widely consumed in South Korea
. The name consists of the two Korean words, jogi (조기
"croaker") and jeot. Jogijeot is widely used in Korean cuisine such as banchan
marinated in various sauces, as a condiment
, or used as an ingredient in kimchi
.
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 for a very long time.
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.
조기젓 at EncyKorea
Jeotgal
Jeotgal or jeot 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....
, a salted ferment
Fermentation (food)
Fermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. Fermentation in simple terms is the chemical conversion of sugars into ethanol...
ed dish made with croaker
Sciaenidae
Sciaenidae is a family of fish commonly called drums, croakers, or hardheads for the repetitive throbbing or drumming sounds they make...
in Korean cuisine. Jeotgal is widely consumed in South Korea
South Korea
The Republic of Korea , , is a sovereign state in East Asia, located on the southern portion of the Korean Peninsula. It is neighbored by the People's Republic of China to the west, Japan to the east, North Korea to the north, and the East China Sea and Republic of China to the south...
. The name consists of the two Korean words, jogi (조기
Hangul
Hangul,Pronounced or ; Korean: 한글 Hangeul/Han'gŭl or 조선글 Chosŏn'gŭl/Joseongeul the Korean alphabet, is the native alphabet of the Korean language. It is a separate script from Hanja, the logographic Chinese characters which are also sometimes used to write Korean...
"croaker") and jeot. Jogijeot is widely used in Korean cuisine such as banchan
Banchan
Banchan refers to small dishes of food served along with cooked rice in Korean cuisine. This word is used both in the singular and plural....
marinated in various sauces, as a condiment
Condiment
A condiment is an edible substance, such as sauce or seasoning, added to food to impart a particular flavor, enhance its flavor, or in some cultures, to complement the dish. Many condiments are available packaged in single-serving sachets , like mustard or ketchup, particularly when supplied with...
, or used as an ingredient in kimchi
Kimchi
Kimchi , also spelled gimchi, kimchee, or kim chee, is a traditional fermented Korean dish made of vegetables with varied seasonings. There are hundreds of varieties of kimchi made with a main vegetable ingredient such as napa cabbage, radish, green onions or cucumber. It is the most common...
.
According to the record in Shuowen Jiezi
Shuowen Jiezi
The Shuōwén Jiězì was an early 2nd century CE Chinese dictionary from the Han Dynasty. Although not the first comprehensive Chinese character dictionary , it was still the first to analyze the structure of the characters and to give the rationale behind them , as well as the first to use the...
(說文解字), the Chinese document, croaker was harvested in Lelang (Hangul
Hangul
Hangul,Pronounced or ; Korean: 한글 Hangeul/Han'gŭl or 조선글 Chosŏn'gŭl/Joseongeul the Korean alphabet, is the native alphabet of the Korean language. It is a separate script from Hanja, the logographic Chinese characters which are also sometimes used to write Korean...
: 낙랑, Hanja
Hanja
Hanja is the Korean name for the Chinese characters hanzi. More specifically, it refers to those Chinese characters borrowed from Chinese and incorporated into the Korean language with Korean pronunciation...
: 樂浪), so it is suggested that Korean people have eaten the fish for a very long time.
Salt weighing 15 to 20% of the croakers is stuffed in and layered over the fish in a jangdok (장독
Hangul
Hangul,Pronounced or ; Korean: 한글 Hangeul/Han'gŭl or 조선글 Chosŏn'gŭl/Joseongeul the Korean alphabet, is the native alphabet of the Korean language. It is a separate script from Hanja, the logographic Chinese characters which are also sometimes used to write Korean...
, large glazed earthenware jar). The fermentation takes more than one year at 15-20 degrees.
External links
General information about jogijeot at the Doosan EncyclopediaDoosan Encyclopedia
Doosan Encyclopedia is a Korean language encyclopedia published by Doosan Donga . The encyclopedia is based on the Dong-A Color Encyclopedia , which comprises 30 volumes and began to be published in 1982 by Dong-A Publishing...
조기젓 at EncyKorea