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Jeotgal 젓갈 - (Korean Food)
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Last Modified : 2017/02/18

Travel regions : South Korea
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1. Ingredients for Jeotgal


-Primary ingredients: Flesh, roe and entails of fish or shellfish
-Secondary ingredients: Fermented with salt




2. Taste evaluation


-Spicy:☆☆☆☆☆
-Salty:★★★★★
-Sweet:☆☆☆☆☆
-Sour:☆☆☆☆☆
-Toasted flavor: ☆☆☆☆☆



3. Introduction to Jeotgal(salted seafood)

Kimchi representing Korean traditional foods has a special taste that normal vegetables cannot make. It’s because of its integral ingredient called Jeotgal.

Jeotgal is practically salted and fermented flesh, roe, and entails of seafood. The recipe and the taste might be a little different from another but China and Southeast Asians enjoy Jeotgal and it is similar to Dutch herring, the famous Dutch cuisine, in Netherlands and similar to anchovy in Italy.

The origin of Jeotgal is not confirmed but it’s been used in warm countries like India, Thailand and Vietnam to keep the food safe for a long period time.

It’s also known that the King Sinmun of Silla prepared Jeotgal (used to be called Hae) while he was waiting for his Queen.

There’s even a document that says that ‘Jeotgol is for everyone regardless of one’s position’ from Goryeo Dynasty era.

Jeotgal was generalized through Silla to Goryeo Dynasty era.

The recipe has been constantly developed that there were 150 kinds of it in Joseon Dynasty era.




Canon EOS 550D | f/4.0 | iso 1000 | 2014:05:07 14:42:23 | Flash did not fire, compulsory flash mode | 43mm




Jeotgal is made with flesh, roe and entails of fish or shellfish that has a strong salty taste and fishy smell.

It stinks like moldy cheese because the fish is fermented for a long time until it becomes Jeotgal.

The strong taste and scent could scare foreigners off.

Although it tastes very salty at first, it gets tastier the more it is fermented.

If you ever tried Korean traditional food, I bet you’ve tasted Jeotgal whether you knew it or not.

Especially the thing that makes Kimchi tasty and salty is coming from Jeotgal.

And Saeu-jeot is served with Suyuk(or Bossam) and Jokbal and used as a seasoning for many dishes.

Jeotgal is usually served when you order Hanjeongsik or Baekban.

People find Korean food very spicy or garlicky but you’ll see that Jeotgal is very Korean as well so I want you to taste it just a little bit.

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4. Kinds of Jeotgal

There are almost 150 kinds of Jeotgal since Joseon Dynasty era. I’ll introduce you five most popular Jeotgal in Korea.

- Saeu-jeot: Salted small shrimps. Usually used in sauce to make Kimchi or pork dishes.

- Ojingeo-jeot: Salted squid slices fermented and seasoned with chili powder.

- Jogae-jeot: Salted and fermented shellfish flesh.

- Myeongran-jeot: Salted pollack roe. Usually used to make oil pasta for its non-fishy scent.

- Changran-jeot: Salted and fermented Alaska pollack entails.







5. How to enjoy Jeotgal even more

In old times when there was no refrigerator, Korean people invented a recipe called Jeotgal in order to keep the ingredients that are easily rotten.

They put so much salt in it to keep it fresh.

So you’d have to eat a really small amount of Jeotgal with rice.

Put Jeotgal as small as your little fingernail on a spoonful of rice.

It will be salty at first but you’ll feel the special taste of seafood the more you chew.

I say foreigners should try Saeu-jeot, Ojingeo-jeot and Myeongran-jeot.

First of all, Saeu-jeot goes well with pork. It’s usually enjoyed with boiled pork (Bossam or Suyuk) or Jokbal(pigs’ feet).

Fresh taste of shrimp will be helpful to remove greasy taste and texture of pork.

Secondly, Ojingeo-jeotgal is fermented squid flesh so the taste and scent is weaker than Jeotgal mixed with squid entails.

Thirdly, Myeongran-jeot is made with pollack roe. The scent and taste of salted pollack roe is less fishy than other fish. And it tastes spicy from chili powder. And a few drops of sesame oil make it tasty, and spices like garlic and spring onion remove the fishy smell and taste.

Ojingeo-jeotgal and Myeongran-jeot is tasty if you eat it with warm white rice.







塩辛, 젓갈, 어패류, 살, 알, 내장, 조미료, 한정식, 백반, Jeotgal, seafood, flesh, egg, gut, condiment, Han-jeongsik, meal-with-a-bowl-of-rice, soup, and-side-dishes
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