-
jeotgal can
range from flabby,
solid pieces to clear, broth-like liquid.
Solid jeotgal are
usually eaten as
banchan (side dishes).
Liquid jeotgal, called...
-
including gochugaru (Korean
chili powder),
spring onions, garlic, ginger, and
jeotgal (a
salted seafood).
Kimchi is also used in a
variety of
soups and stews...
-
fermenting salted napa
cabbages with
Korean radish,
aromatic vegetables,
jeotgal (salted seafood),
gochugaru (chili powder) and
various seasonings. Northern...
- added. Kimchi, ****y
pickled vegetables seasoned with
chili pepper and
jeotgal, is a
staple in
Korean cuisine. The dish is good for
using up
ripened kimchi...
- is
called myeongnan-jeot (명란젓),
being considered a type of jeot (젓) or
jeotgal,
which is a
category of
salted seafood. In ****anese, (salted)
pollock roe...
- vs.
James May". The F-Word. "
Jeotgal".
Korea Tourism Organisation.
Archived from the
original on 23
April 2004. "
jeotgal" 젓갈 [salted seafood]. Korean–English...
- "kimchiso" (김치소),
kimchi filling,
mostly shredded radish,
green onions and
jeotgal (fermented and
salted seafood), are
taken out from the kimchi. The kimchi...
-
squid and
boiled squid are delicacies. Also in Korea,
squid is made into
jeotgal (salted seafood). The ojingeo-jeot, thin
strips of skinned, gutted, washed...
- (Korean: 새우젓) is a
variety of
jeotgal,
salted and
fermented food made with
small shrimp in
Korean cuisine. It is the most
consumed jeotgal along with myeolchi-jeot...
- smetana, skyr, and
yogurt Bagoong, fas****h, fish sauce, Garum, Hákarl,
jeotgal, ngapi, padaek, pla ra, prahok, rakfisk,
shrimp paste, surströmming, shidal...
