Jeotgal

Jeotgal, or jeot, is a cherished traditional Korean dish made from salted seafood such as shrimp, oysters, clams, fish, and roe. This preserved delicacy can be found in two primary forms: solid pieces and a clear liquid known as aekjeot, which is essentially fish sauce.

When served as solid jeotgal, it is typically enjoyed as a banchan, or side dish. The liquid version, conversely, is a staple in kimchi seasoning, soups, and stews. There is also a variant with smaller solid bits that is ideal as a dipping sauce for a variety of Korean dishes.

Jeotgal has a rich history that dates back to ancient times. It is mentioned in Chinese historical texts and Korean records, with its first Korean reference appearing in the "Samguk Sagi" in 683. During the Goryeo dynasty, it was a favorite across all social classes. Over the centuries, the types of jeotgal diversified, as documented in historical diaries and texts.

The variety of jeotgal largely depends on the ingredients, regional differences, and personal preferences. Coastal regions, with their access to fresh seafood, have historically boasted a wider array of jeotgal. It can be made from fish innards, roe, shellfish, and other marine animals.

Jeotgal holds a special place in Korean culinary history and continues to be a cherished part of the cuisine, enjoyed in many forms and preparations.