Myeolchijeot
Encyclopedia
Myeolchijeot or myeolchi jeot is a variety of jeotgal
, a salted fermented dish made with anchovies in Korean cuisine. It is the most frequently consumed variety of jeotgal, along with saeujeot
(salted shrimp
jeot) in South Korea
. The name consists of the two Korean words, myeolchi (멸치
anchovy) and jeot. Myeolchijeot is mostly used as an ingredient in kimchi
. Anchovies are harvested in the southern shores of South Korea. Salt weighing 15 to 20% of the anchovies is added to washed fresh anchovies in a jangdok (장독
, large glazed earthenware jar). and the fermentation takes usually 2 to 3 months at 15-20 degrees. If the myeolchijeot is fermented for 6 months, it becomes an extract, called myeolchi jeotguk (멸치젓국). After the extract is filtered, it is mixed and heated to make clean liquid and used to make kimchi.
멸치젓 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 fermented dish made with anchovies in Korean cuisine. It is the most frequently consumed variety of jeotgal, along with saeujeot
Saeujeot
Saeujeot is a variety of jeotgal, salted and fermented food made with small shrimp in Korean cuisine. It is the most consumed jeotgal along with myeolchijeot in South Korea. The name consists of the two Korean words, saeu and jeot...
(salted shrimp
Shrimp
Shrimp are swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. Adult shrimp are filter feeding benthic animals living close to the bottom. They can live in schools and can swim rapidly backwards. Shrimp are an important...
jeot) 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, myeolchi (멸치
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...
anchovy) and jeot. Myeolchijeot is mostly 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...
. Anchovies are harvested in the southern shores of South Korea. Salt weighing 15 to 20% of the anchovies is added to washed fresh anchovies 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). and the fermentation takes usually 2 to 3 months at 15-20 degrees. If the myeolchijeot is fermented for 6 months, it becomes an extract, called myeolchi jeotguk (멸치젓국). After the extract is filtered, it is mixed and heated to make clean liquid and used to make kimchi.
External links
General information about myeolchijeot 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...
멸치젓 at EncyKorea