Jogi-jeot (조기젓) or salted yellow croaker is a variety of jeotgal (salted seafood),made with yellow croakers. In Korean cuisine,jogi-jeot is widely used as banchan (side dish),as a condiment,or as an ingredient for kimchi. [1]
Korean people have eaten yellow croakers for a very long time,as Shuowen Jiezi ,an early 2nd-century Chinese dictionary,reports that yellow croakers were caught in Lelang,and that a Han commandery existed within the Korean peninsula. [2]
Fresh yellow croakers,with lustrous scales and a chubby belly,caught in May to June. are preferred. [3] Croakers are washed and drained on sokuri (bamboo tray),then stuffed with coarse salt,and laid on a salt-lined onggi (earthenware jar). [3] One layer of fish is followed by one layer of salt,and so on. When the jar is around 70% filled,split and sterilized bamboo stalks are laid over the croakers,followed by boiled and cooled brine (mixture of 2/3 water and 1/3 salt). [3] In total,the salt used should weigh around 15‒20% of the fish. [4] The jeotgal is left to ferment at 15–20 °C (59–68 °F) for two to three months and up to a year. [4]
Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria,Korean cuisine reflects a complex interaction of the natural environment and different cultural trends.
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine,particularly Myanmar,Cambodia,Laos,Philippines,Thailand,and Vietnam. Some garum-related fish sauces have been used in the West since the Roman times.
Kimchi is a traditional Korean side dish (banchan) consisting of salted and fermented vegetables,most often napa cabbage or Korean radish. A wide selection of seasonings is used,including gochugaru,spring onions,garlic,ginger,and jeotgal. Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and is eaten as a side dish with almost every Korean meal.
Roe,or hard roe,is the fully ripe internal egg masses in the ovaries,or the released external egg masses,of fish and certain marine animals such as shrimp,scallop,sea urchins and squid. As a seafood,roe is used both as a cooked ingredient in many dishes,and as a raw ingredient for delicacies such as caviar.
The Shuowen Jiezi is a Chinese dictionary compiled by Xu Shen c. 100 CE,during the Eastern Han dynasty. While prefigured by earlier Chinese character reference works like the Erya,the Shuowen Jiezi featured the first comprehensive analysis of characters in terms of their structure,and attempted to provide a rationale for their construction. It was also the first to organize its entries into sections according to shared components called radicals.
Korean royal court cuisine was the style of cookery within Korean cuisine traditionally consumed at the court of the Joseon Dynasty,which ruled Korea from 1392 to 1910. There has been a revival of this cookery style in the 21st century. It is said that twelve dishes should be served along with rice and soup,with most dishes served in bangjja (bronzeware).
Kimchi fried rice or kimchi-bokkeum-bap (김치볶음밥) is a variety of bokkeum-bap,a popular dish in South Korea. Kimchi fried rice is made primarily with kimchi and rice,along with other available ingredients,such as diced vegetables or meats like Spam.
Pollock roe,also pollack roe is the roe of Alaska pollock which,despite its name,is a species of cod. Salted pollock roe is a popular culinary ingredient in Korean,Japanese,and Russian cuisines.
Jjigae are Korean stews. There are many varieties;they are typically made with meat,seafood or vegetables in a broth seasoned with gochujang,doenjang,ganjang or saeu-jeot. Jjigae is often served as a communal dish.
Jeotgal (Korean: 젓갈) or jeot (젓),translated as salted seafood,is a category of salted preserved dishes made with seafood such as shrimps,oysters,clams,fish,and roe. Depending on the ingredients,jeotgal can range from flabby,solid pieces to clear,broth-like liquid.
Saeu-jeot (Korean: 새우젓) is a variety of jeotgal,salted and fermented food made with small shrimp in Korean cuisine. It is the most consumed jeotgal along with myeolchi-jeot in South Korea. The name consists of the two Korean words saeu and jeot. Saeu-jeot is widely used throughout Korean cuisine but is mostly used as an ingredient in kimchi and dipping pastes. The shrimp used for making saeu-jeot are called jeot-saeu (젓새우) and are smaller and have thinner shells than ordinary shrimp.
Jjim is a Korean cuisine term referring to dishes made by steaming or boiling meat,chicken,fish,or shellfish which have been marinated in a sauce or soup. The cooking technique originally referred to dishes cooked in a siru by steaming. However,the name jjim has now come to imply a finished dish with a steamed appearance. The cooking method for most jjim dishes nowadays has changed to boiling the ingredients in broth and reducing the liquid. Pressure cookers are popular for making jjim as well.
Myeolchi-jeot (멸치젓) or salted anchovies is a variety of jeotgal,made by salting and fermenting anchovies. Along with saeu-jeot,it is one of the most commonly consumed jeotgal in Korean cuisine. In mainland Korea,myeolchi-jeot is primarily used to make kimchi,while in Jeju Island,meljeot is also used as a dipping sauce. The Chuja Islands,located between South Jeolla and Jeju,are famous for producing the highest quality myeolchi-jeot.
Korean temple cuisine (Korean: 사찰음식) refers to a type of cuisine that originated in Buddhist temples of Korea. Since Buddhism was introduced into Korea,Buddhist traditions have strongly influenced Korean cuisine as well. During the Silla period,chalbapyakgwa and yumilgwa were served for Buddhist altars and have been developed into types of hangwa,Korean traditional confectionery. During the Goryeo Dynasty,sangchu ssam,yaksik,and yakgwa were developed,so spread to China and other countries. Since the Joseon Dynasty,Buddhist cuisine has been established in Korea according to regions and temples.
Korean regional cuisines are characterized by local specialties and distinctive styles within Korean cuisine. The divisions reflected historical boundaries of the provinces where these food and culinary traditions were preserved until modern times.
Alaska pollock,a species of cod (Gadus) found in the North Pacific Ocean,is used as food globally. Compared with common pollock,Alaska pollock is milder in taste,whiter in color,and lower in oil content.
Baechu-kimchi (배추김치),translated as napa cabbage kimchi or simply kimchi is a quintessential banchan in Korean cuisine,made with salted,seasoned,and fermented napa cabbages.
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