Guljeot

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Guljeot
Guljeot (oyster jeotgal).jpg
Alternative namesSalted oyster
TypeJeotgal
Place of originKorea
Associated national cuisineKorean cuisine
Korean name
Hangul
굴젓
Revised Romanizationguljeot
McCune–Reischauerkukjŏt
IPA[kul.dʑʌt̚]

Guljeot (굴젓) or salted oyster is a jeotgal (salted seafood) made by salting and fermenting oyster.[1][2][3] It is a popular banchan (side dish) served as an accompaniment to bap (cooked rice).

Preparation[]

Small, fresh oysters are shucked, washed gently in salt water, salted with coarse salt and let ferment for five days.[4] It is then seasoned with minced garlic, finely chopped onion, gochutgaru (chili powder), and optionally julienned radish and/or pear.[4] It is let age for three to four days, and is served with a drizzle of sesame oil.[4]

Gallery[]

References[]

  1. ^ "guljeot" 굴젓. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 27 April 2017.
  2. ^ Visessanguan, Wonnop; Chaikaew, Siriporn (2014). "Shellfish Products". In Sarkar, Prabir K.; Nout, M. J. Robert (eds.). Handbook of Indigenous Foods Involving Alkaline Fermentation. Boca Raton, Florida: CRC Press. p. 222. ISBN 978-1-4665-6529-6.
  3. ^ Chun, Hui-jung (2014). Yoon, Ho-mi (ed.). Korean Food Guide 800. Seoul: The Korea Foundation. p. 46 – via issuu.
  4. ^ a b c "guljeot" 굴젓. Doopedia (in Korean). Doosan Corporation. Retrieved 27 April 2017.


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