-
jeotgal are
usually eaten as
banchan (side dishes).
Liquid jeotgal,
called aekjeot (액젓) or fish sauce, is po****rly used in
kimchi seasoning, as well as in...
-
commonly used
aekjeot (liquid jeotgal, or fish sauce) are myeolchi-
aekjeot (anchovy sauce) and kkanari-
aekjeot (sand
lance sauce).
Aekjeot may be used in...
- Dictionary.
National Institute of
Korean Language.
Retrieved 29
March 2017. "
aekjeot" 액젓.
Standard Korean Language Dictionary (in Korean).
National Institute...
- Korea, fish
sauce is
called eojang (어장).
Across the
Korean Peninsula,
aekjeot (액젓,
literally "liquid jeotgal"), a type of fish
sauce usually made from...
- from the
genus of
Lentibacillus which has been
isolated from Myeolchi-
aekjeot. "Species:
Lentibacillus garicola". LPSN.DSMZ.de. Jung, Woo Yong; Lee,...
-
added to anchovy-salt
mixture to make
herbed fish sauce,
called chopi-
aekjeot. In ****an, the
thick wood of the tree is
traditionally made into a gnarled...
- sauce.
Korean cuisine uses
sauces such as doenjang, go****ang, samjang,
aekjeot, and soy sauce.
Salsas ("sauces" in Spanish) such as pico de
gallo (tomato...
- dish),
either as is or
seasoned with
garlic and
chili peppers. Myeolchi-
aekjeot Anchovy essence – Thick, oily
sauce of
pounded anchovies and ****es Anchovy...
-
sauces from scratch. Such
ingredients includes jang (fermented sauces),
aekjeot (fish sauces),
cheong (syrups), and
pickled foods. The
restaurant reprotedly...
- in ****an,
Colombo cure in the
Indian subcontinent,
yeesu in China, and
aekjeot in Korea. The fish
product is the
result of
hydrolysis of fish and microbial...
