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Myeolchi-jeot (멸치젓) or
salted anchovies is a
variety of
jeotgal (salted seafood), made by
salting and
fermenting anchovies.
Along with saeu-jeot (salted...
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anchovy (Engraulis ****onica) at the
market Dried dae-
myeolchi (large anchovies)
Dried jung-
myeolchi (medium anchovies) "Fisheries and
Aquaculture - Global...
- kkongchi-jeot (꽁치젓) –
salted saury Maegari-jeot (매가리젓) –
salted jack
mackerel Myeolchi-jeot (멸치젓) –
salted anchovy Myeongnan-jeot (명란젓) –
salted pollock roe...
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Cetara at
Wikimedia Commons Italy portal Food
portal List of fish
sauces Myeolchi-jeot –
Korean salted and
fermented anchovies Joannides, Dino; Kirkham,...
- stir-fried
julienned potatoes ****chae (잡채) – stir-fried gl****
noodles myeolchi-bokkeum (멸치볶음) – stir-fried
anchovies ojingeo-chae-bokkeum (오징어채볶음) – stir-fried...
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small shrimp in
Korean cuisine. It is the most
consumed jeotgal along with
myeolchi-jeot (멸치젓,
salted anchovy jeot) in
South Korea. The name
consists of the...
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peppers Fried shi****o
peppers in Fort Bragg,
California Kkwari-gochu-
myeolchi-bokkeum (stir-fried Shi****o
peppers with
dried anchovies) Kkwari-gochu-jangajji...
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sliced spring onions, and garlic. They are
stewed in
water or
anchovy (
myeolchi) stock. The stew is
seasoned with
fermented bean
paste (doenjang) or fermented...
- regions. In
Southern Korea, on the
other hand,
generous amount of
stronger myeolchi-jeot (salted anchovies) and galchi-jeot (salted hairtail) is
commonly used...
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maturity in
powdered red
pepper gochutgaru, garlic,
ginger and
seasoned with
myeolchi jeot (salted anchovies). It is
known for its hot ****y taste.
South Koreans...
