Myeolchi-jeot

Last updated • 2 min readFrom Wikipedia, The Free Encyclopedia
Myeolchi-jeot
Myeolchijeot (fermented anchovies).jpg
Alternative namesMeljeot, salted anchovies
Type Jeotgal
Place of origin Korea
Main ingredients Anchovies
  1. ↑ National Institute of Korean Language (30 July 2014). 주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안 (PDF). National Institute of Korean Language (in Korean). Retrieved 22 February 2017.
  2. 1 2 3 "Myeolchi-jeot" 멸치젓. Doopedia (in Korean). Doosan Corporation . Retrieved 24 June 2017.
  3. 1 2 3 "Meljeot" 멜젓. Doopedia (in Korean). Doosan Corporation . Retrieved 24 June 2017.
  4. ↑ Cultural Properties Administration, MCPI (1984). Folkloric Studies Division, CHRI (ed.). Hanguk minsok jonghap josa bogoseo한국민속종합조사보고서 [A General Survey Report of Korean Folklore](PDF) (in Korean). Vol. 15. Seoul: Korea Herald. p. 197. ISBN   9788928503254. Archived from the original (PDF) on 4 April 2017. Retrieved 15 May 2008.
  5. ↑ "myeolchi-jeot" 멸치젓. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language . Retrieved 23 June 2017.
  6. ↑ "myeolchi" 멸치. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language . Retrieved 23 June 2017.
  7. ↑ "jeot" 젓. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language . Retrieved 23 June 2017.
  8. ↑ "mel" 멜. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language . Retrieved 23 June 2017.
  9. ↑ 홍, 윤표 (1 September 2006). "'가물치'와 '붕어'의 어원". National Institute of Korean Language (in Korean). Retrieved 4 June 2017.
  10. ↑ "metjeot" 멧젓. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language . Retrieved 23 June 2017.
  11. ↑ "mitjeot" 밋젓. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language . Retrieved 23 June 2017.
  12. 1 2 3 "The Ingredients for Kimchi and Their Characteristics". Korea.net . Korean Overseas Information Service. Archived from the original on 28 March 2008. Retrieved 6 May 2008.
  13. 1 2 3 서, 혜경. "Myeolchi-jeot" 멸치젓. Encyclopedia of Korean Culture (in Korean). Academy of Korean Studies . Retrieved 24 June 2017.
This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.