Everything about Myeolchijeot totally explained
Myeolchijeot or
Myeolchi jeot is a variety of
jeotgal, a salted fermented dish made with
anchovies in
Korean cuisine. It is the most frequently consumed variety of
jeotgal, along with
saeujeot (salted
shrimp jeot) in
South Korea. The name consists of the two Korean words,
saeu (
멸치 anchovy) and
jeot.
Myeolchijeot is mostly used as an ingredient in
kimchi. Anchovies are harvested in the southern shores of South Korea. Salt weighing 15 to 20% of the anchovies is added to washed fresh anchovies in a
jangdok (
장독, large glazed earthenware jar). and the fermentation takes usually 2 to 3 months at 15-20 degrees. If the myeolchijeot is fermented for 6 months, it becomes an extract status, called
myeolchi jeotguk (멸치젓국). After the extract is filtered, it's mixed and heated to make clean liquid and used to make kimchi.
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