What is Jeotgal? (Jeotgal · Korean Fermented Seafood)

🔍 What is it? Jeotgal is a general term for Korean side dishes and condiments made by salting and fermenting seafood. Besides saeujeot (fermented shrimp), aekjeot (fish sauce), and myeongnanjeot (fermented pollock roe), there are dozens of other types, including ojingeojeot (fermented squid), nakjijeot (fermented octopus), changnanjeot (fermented pollock intestines), and eoriguljeot (fermented oysters). 👅 Taste and Aroma They are commonly salty and rich in umami, but each type has a completely different texture and aroma. Ojingeojeot is chewy and spicy, while eoriguljeot has a strong ocean scent. 🍳 How to use it Mostly 'bap-doduk' (rice thief) — a side dish eaten by putting a little bit on hot rice. Having one in the fridge is reassuring when you don't have other side dishes. 🛒 Buying & Alternative Tips Korean grocery stores have a variety of small-packaged products in the refrigerated section. Since it's very salty, try a small amount first. Anchovies and fermented shrimp paste are distant relatives.