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Jeotgal

A category of salted seafood condiments, for example, anchovy, clam, oyster, shrimp

Source: Wikipedia

Jeotgal
Licence Source

Recipes

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Fermented squid side dish (Ojingeojeot) recipe by Maangchi

I used to make salty fermented anchovies every year when I lived in Korea. It was very easy to make! I mixed fresh anchovies with a lot of salt and put them into a huge earthenware jar. About 6 months later, the achovy jeot fermented well! I used to use...
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Salted fermented shrimp (Saeujeot) - Maangchi’s Korean cooking ingredients

A variety of salted and fermented seafood (jeotgal) is used in Korean cuisine, and salted fermented shrimp is a common and versatile ingredient. It has a deep flavor, so it’s used to season many Korean dishes in place of salt. Many Koreans include salted...
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Fermented salted anchovies (Myeolchi-jeot) - Maangchi’s Korean cooking ingredients

Salted and fermented anchovies are an essential ingredient for making delicious kimchi in Korea, especially in Southern Jeolla province. After a long time fermenting, the anchovies break up very nicely. You can find this at larger, well-stocked Korean...
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Fermented pollock roe (Myeongnanjeot: 명란젓) recipe by Maangchi

Today I'm going to introduce you to one of the most popular salty fermented seafoods (jeot 젓, or jeotgal 젓갈) in Korea. It's salty, savory fermented pollock roe called myeongnanjeot. Pollock roe (myeongnan 명란) is used in many dishes in Korean cuisine...

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