''Jogi-jeot'' () or salted yellow croaker is a variety of ''

jeotgal ''Jeotgal'' () or ''jeot'' (), translated as salted seafood, is a category of salted preserved dishes made with seafood such as shrimps, oysters, clams, fish, and roe. Depending on the ingredients, ''jeotgal'' can range from flabby, solid piece ...

'' (salted seafood), made with

yellow croaker ''Larimichthys'' is a genus of marine ray-finned fishes belonging to the Family (biology), family Sciaenidae, the drums and croakers. These fishes, commonly known as yellow croakers, are found in the Western Pacific Ocean. Taxonomy ''Larimichthys ...

s. In

Korean cuisine Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural envi ...

, ''jogi-jeot'' is widely used as ''

banchan ''Banchan'' (, from Korean: ) or bansang are small side dishes served along with cooked rice in Korean cuisine. As the Korean language does not distinguish between singular and plural grammatically, the word is used for both one such dish or ...

'' (side dish), as a

condiment A condiment is a preparation that is added to food, typically after cooking, to impart a specific Flavoring, flavor, to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is serv ...

, or as an ingredient for

kimchi ''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including ''gochugaru'' (Korean chili powder), sprin ...

History

Korean people have eaten yellow croakers for a very long time, as ''

Shuowen Jiezi ''Shuowen Jiezi'' () is an ancient Chinese dictionary from the Han dynasty. Although not the first comprehensive Chinese character dictionary (the '' Erya'' predates it), it was the first to analyze the structure of the characters and to give ...

'', an early 2nd-century Chinese dictionary, reports that yellow croakers were caught in

Lelang The Lelang Commandery was a commandery of the Han dynasty established after it had conquered Wiman Joseon in 108 BC and lasted until Goguryeo conquered it in 313. The Lelang Commandery extended the rule of the Four Commanderies of Han as far so ...

, and that a

Han Han may refer to: Ethnic groups * Han Chinese, or Han People (): the name for the largest ethnic group in China, which also constitutes the world's largest ethnic group. ** Han Taiwanese (): the name for the ethnic group of the Taiwanese p ...

commandery In the Middle Ages, a commandery (rarely commandry) was the smallest administrative division of the European landed properties of a military order. It was also the name of the house where the knights of the commandery lived.Anthony Luttrell and G ...

existed within the Korean peninsula.

Preparation

Fresh yellow croakers, with lustrous scales and a chubby belly, caught in May to June. are preferred. Croakers are washed and drained on ''

sokuri ''Sokuri'' ( ko, 소쿠리, ) is a round, rimmed woven basket made of finely-split bamboo. It is used for straining washed grains, drying vegetables, or draining fried food in Korea. It measures between 25 and 50 cm in diameter, and has ...

'' (bamboo tray), then stuffed with coarse salt, and laid on a salt-lined ''

onggi ''Onggi'' () is Korean earthenware extensively used as tableware and storage containers in Korea. It includes both Ceramic glaze, unglazed earthenware, fired near 600 to 700°C, and pottery with a dark brown Ceramic glaze, glaze fired at over 110 ...

'' (earthenware jar). One layer of fish is followed by one layer of salt, and so on. When the jar is around 70% filled, split and sterilized bamboo stalks are laid over the croakers, followed by boiled and cooled brine (mixture of 2/3 water and 1/3 salt). In total, the salt used should weigh around 15‒20% of the fish. The ''jeotgal'' is left to ferment at for two to three months and up to a year.

References

{{portal bar, Food Banchan Fermented fish Jeotgal

History

Preparation

See also

References