with myeolchi-jeot (멸치젓, salted anchovy jeot) in South Korea. The name consists of the two Korean words saeu (새우, shrimp) and jeot. Saeu-jeot is widely used...

As a condiment, jeotgal with smaller bits of solid ingredients such as saeu-jeot (shrimp jeotgal) is commonly served as a dipping sauce with pork dishes...

Myeolchi-jeot (멸치젓) or salted anchovies is a variety of jeotgal (salted seafood), made by salting and fermenting anchovies. Along with saeu-jeot (salted...

casserole-like banchan (side dish), often seasoned with saeu-jeot (salted shrimp) or myeongnan-jeot (salted pollock roe) and topped with scallions and toasted...

such as spicy radish salad, sliced raw garlic, ssamjang (wrap sauce), saeu-jeot (salted shrimp), kimchi, and ssam (wrap) vegetables such as lettuce, kkaennip...

(59–68 °F) for two to three months and up to a year. Myeolchi-jeot Myeongnan-jeot Saeu-jeot Cultural Properties Administration, MCPI (1984). Folkloric Studies...

Northern parts of the Korean peninsula. If used, milder saeu-jeot (salted shrimp) or jogi-jeot (salted croaker) is preferred and the amount of jeotgal...

(red chilli paste), doenjang (soy bean paste), ganjang (soy sauce) or saeu-jeot (salted and fermented shrimp). Jjigae is often served as a communal dish...

Ssamjang Jangajji Jeotgal Gejang Guljeot Jogi-jeot Myeolchi-jeot Myeongnan-jeot Ojingeo-jeot Saeu-jeot Kimchi Baechu-kimchi Baek-kimchi Dongchimi Kkakdugi...

Gimi Гими 기미 Gim. Jimchi Чимчхи 침치 Descendent of kimchi, made without saeu-jeot. Name pronunciation comes from the Hamgyong Province pronunciation of...