Shucked clams washed in salt water, drained, and cured in salt in an earthen pot for two weeks. The fermented clam meat is mixed with minced green pepper, red chili
Jeotgal, Salted Seafood, 鱼虾酱, 魚蝦醬, 塩辛, 젓갈
Jeotgal refers to salted and fermented meat, roe, or entrails of fish and shellfish. The three most popular jeotgal dishes in Korea are: myeongranjeot (pollack roe cured in salt with
Ojingeojeot, Salted Squid, 鱿鱼酱, 魷魚醬, オジンオジョッカル, イカの塩辛, 오징어젓
Thinly sliced squid cured in salt. This salty, chewy squid is one of the most popular jeotgal (salted seafood) dishes. 将鱿鱼切成丝后用盐腌渍而成的鱼酱，味道咸中带鲜，口感柔韧，咀嚼感强，是最大众化的鱼酱。 將魷魚切絲，用鹽醃制發酵。它的味道微咸而富有彈性，是最為親民的一種海鮮醬。 イカを細長く切り、塩に漬けた塩辛。塩辛く歯ごたえがある。最も一般的な塩辛。 en.wikipedia.org/wiki/Ojingeo-jeot
Saeujeot, Salted Shrimp, 虾酱, 蝦醬, セウジョッ, アミの塩辛, 새우젓
Salted and fermented small white shrimp used for making kimchi, seasoning stews (jjigae), or served as a dipping sauce for boiled pork. There are several types of Saeujeot, depending upon
Myeongtae Sikhae, Spicy Fermented Pollack, Salted and Fermented Pollack, 发酵明太鱼, 發酵明太魚, ミョンテシッケ, 発酵スケトウダラ, 명태식해
Half-dried fresh pollack mixed and fermented with cooked millet or glutinous rice and red chili powder. Sikhae refers to a food made by mixing seafood with salt, cooked grains, red
Myeolchi Jeot, Salted Anchovies, 鳀鱼酱, 鳀魚醬, ミョルチジョッ, カタクチイワシの塩辛, 멸치젓
Salted and fermented anchovies. The anchovies are seasoned with spices and served as a side dish, while the extract is mixed with water and boiled to make a refreshing liquid
Myeongnanjeot, Salted Pollack Roe, 明太鱼子酱, 明太魚子醬, 明太子の塩辛, 명란젓
Fresh pollack roe cured in salt and mixed with sesame oil and chopped green onion. It is also boiled in stews, mixed with beaten eggs, and used in other types
Nakjijeot, Salted Octopus, 章鱼酱, 章魚醬, テナガダコの塩辛, 낙지젓
Seafood cured in salt that is often used as a seasoning or side dish. Salted octopus is popular for its chewy texture. 鱼酱是将海鲜用盐腌渍发酵而成，可在做菜时作为调料使用，也可作为小菜。章鱼酱是将章鱼用盐腌渍的鱼酱，味道清香，口感滑嫩。 將海鮮用鹽醃製、發酵，便成為海鮮醬。海鮮醬既可以用於烹飪時的佐料，其本身也是一種小菜。章魚醬是用章魚放鹽醃製而成的，口感彈力十足。 塩辛は魚介類を塩につけて発酵させたもの。調理の際に調味料として使われることもあるが、そのままでも一品になる。テナガダコの塩辛はテナガダコを塩漬けした塩辛で、歯ごたえがある。
Kkolttugijeot, Salted Beka Squid, 墨鱼仔酱, 墨魚仔醬, ベイカの塩辛, 꼴뚜기젓
Beka squid layered alternately with salt and fermented in an earthen pot for two to three months. Before serving, it is mixed with red chili powder, sesame seeds, and sesame
Galchijeot, Salted Cutlassfish, 带鱼酱, 帶魚醬, 太刀魚の塩辛, 갈치젓
Gutted and scaled cutlassfish cured in salt for two to three months. It is widely used as an ingredient for kimchi. Also, galchisokjeot (salted cutlass offal) is a popular side
