Myeolchi-jeot

Myeolchi-jeot, or salted anchovies, is a cornerstone of Korean cuisine, created by salting and fermenting anchovies. This quintessential ingredient is essential for making kimchi on the Korean mainland and serves as a beloved dipping sauce on Jeju Island. The Chuja Islands are renowned for producing the finest quality myeolchi-jeot.

The term "Myeolchi-jeot" derives from the Korean words for anchovy ("myeolchi") and salted fermented seafood ("jeot"). On Jeju Island, it is referred to as "meljeot" merging the local word for anchovy ("mel") with "jeot.” The preparation of myeolchi-jeot involves salting fresh anchovies and allowing them to ferment in earthenware jars for several months.

The liquid resulting from this fermentation process is frequently used in kimchi recipes, while the solid portions can be transformed into anchovy paste. On Jeju Island, meljeot is a favored dipping sauce for grilled pork and features in various dishes throughout the year. It can also be enjoyed as a side dish, either plain or enhanced with garlic and chili peppers.