description Jeotgal Overview
Jeotgal is a broad category of Korean salted and fermented seafood condiments made from various marine ingredients such as fish, shrimp, oysters, and roe. The seafood is cured with coarse sea salt and allowed to ferment, resulting in savory, umami-rich products that range from solid pieces to liquid sauces. Jeotgal is widely consumed in Korean cuisine as a side dish or seasoning, and it is a crucial ingredient in the preparation of kimchi.
insights Ranking position
Jeotgal ranks #73 of 176 in the Fermented Food ranking, behind Terasi, ahead of Matsoni.
help Jeotgal FAQ
What is jeotgal?
Jeotgal is a broad category of Korean salted, fermented seafood condiments made from various fish, roe, and shellfish. There are reportedly hundreds of regional varieties, each offering a distinct pungent and umami-rich flavor profile.
What is the most critical use of jeotgal in Korean cooking?
Beyond being served as a side dish (banchan), jeotgal is most critically used as a fundamental seasoning and preservation agent in kimchi. The fermentation of the fish products provides the essential amino acids that give kimchi its signature complex flavor.
What are some popular types of jeotgal?
Saeujeot, a tiny, salted pink shrimp, is one of the most ubiquitous types of jeotgal used in standard kimchi recipes. Myeolchijeot, made from salted anchovies, is another highly popular variety frequently used to enrich soups and stews.
How long does jeotgal need to ferment?
The fermentation time varies depending on the seafood used and the desired flavor profile, ranging from a few months to several years. Traditionally, the salted seafood is packed into large earthenware jars called onggi and left outside to ferment slowly.
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