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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).
Myeolchi-jeot (멸치젓) is a compound of myeolchi (멸치), the Korean word for anchovy (Engraulis japonicus), and jeot (젓), the word meaning salted fermented seafood. [ 5 ] [ 6 ] [ 7 ] Meljeot ( 멜젓 ) is also a compound, consisting of mel ( 멜 ), the Jeju name for anchovy, and jeot . [ 8 ]
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.
The name consists of the two Korean words saeu (새우, shrimp) 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. [2]
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 ...
So, what is fish sauce exactly? This popular Asian condiment, made from fermented fish, works as a powerful flavor enhancer that can be used to give a bold umami boost to a variety of dishes.
Hoe-deopbap [1] (회덮밥) or raw fish bibimbap [1] is a Korean dish consisting of steamed rice mixed with sliced or cubed saengseon hoe (raw fish), various vegetables such as lettuce, cucumber and sesame leaves, sesame oil, and chogochujang (a sauce made from vinegar, gochujang, and sugar).
Choganjang, a Korean sauce prepared with the base ingredients of ganjang (a Korean soy sauce made with fermented soybeans) and vinegar. Doubanjiang – Chinese spicy bean paste; Doenjang – Korean fermented bean paste; Gochujang – Spicy fermented Korean condiment; Hoisin sauce – Sauce commonly used in Chinese cuisine
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