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Yukjeot (육젓, 六젓, six [month] jeot) is made with shrimp harvested in June and is regarded as the highest quality jeot. It is the saeu-jeot most preferred for making kimchi [3] because of its richer flavor and bigger shrimp than other saeu-jeot. The shrimp in Yukjoet have red heads and tails. Chajeot (차젓) is made with shrimp harvested ...
Basic ingredients for kimchi: napa cabbage, radish, carrot, salt, garlic, fish sauce, chili powder and scallions. A sticky, glutinous paste of rice flour is also needed to make the seasoning of the kimchi. Salted napa cabbage before making kimchi. Cabbage is usually marinated twice to help maintain the salt in the dish. Drying chili peppers for ...
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. [1] [2] [3] Depending on the ingredients, jeotgal can range from flabby, solid pieces to clear, broth-like liquid. Solid jeotgal are usually eaten as banchan (side dishes).
Mahyawa – a tangy fish sauce made from salted anchovies and ingredients such as fennel seeds, cumin seeds, coriander seeds and mustard seeds.Originally from the southern coastal regions of Iran, it has become a popular food item among Arab states of the Persian Gulf, brought by the migration of the Persian Huwala and Ajam communities to the region.
Kimchi jjigae (김치 찌개), made with kimchi and other ingredients [4] Kongbiji jjigae (콩비지 찌개), made with soybeans; Budae jjigae (부대 찌개), made with a spicy broth and assorted meats and other ingredients [5] Saengseon jjigae (생선 찌개), made with fish. Dongtae jjigae (동태 찌개) is made from frozen pollock.
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. [ 1 ] [ 2 ] : 234 It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine , particularly Myanmar , Cambodia , Laos , Philippines , Thailand , and Vietnam .
Flying fish roe ssamjang (날치알 쌈장): flying fish roe is added Namul ssamjang (나물 쌈장): various beans are diced and added River snail ssamjang (우렁이 쌈장): boil the water with doenjang , river snail, green onion, garlic, and red pepper powder.
Chogochujang is a variant of gochujang made by adding vinegar and other seasonings, such as sugar and sesame seeds. It is usually used as a sauce for hoe and hoedeopbap. Similarly, ssamjang is a mixture of mainly gochujang and doenjang, with chopped onions and other spicy seasonings, and it is popular with sangchussam (상추쌈).
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