Galchijeot, Salted Cutlassfish, 带鱼酱, 帶魚醬, 太刀魚の塩辛, 갈치젓 Leave a comment

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 dish with rice.

带鱼去掉内脏和鱼鳞,整条用盐腌渍2-3个月进行发酵即可,主要用于腌制辛奇。另有用带鱼内脏腌制而成的带鱼内脏酱是一道十分受欢迎的下饭小菜,

帶魚清除內臟與魚鱗,然後把整條魚用鹽醃製2~3個月,主要用作辛奇調料。用帶魚內臟醃製的帶魚內臟醬是非常受人喜愛的下飯菜。

太刀魚の内臓と鱗を取り除いた後、丸ごと塩漬けにし2~3か月熟成させたもの。主にキムチを漬ける際に使う。太刀魚の内臓だけを別に集め、塩蔵熟成させた太刀魚の内臓の塩辛はご飯にぴったりなおかずとして人気。

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