Jeotgal, Salted Seafood, 鱼虾酱, 魚蝦醬, 塩辛, 젓갈 Leave a comment

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 care taken not to puncture the sacks), ojingeojeot (sliced squid cured in salt and seasoned in hot spices), and guljeot (salted and seasoned fresh oysters).

将海鲜用盐腌渍以后制成调味酱或佐餐的小菜。明太鱼籽酱,鱿鱼酱以及牡蛎酱是韩国最具代表性的佐餐用鱼虾酱。

將牡蠣、明太子、鱿魚等海鮮用食鹽醃漬發酵而成,當小菜吃或作為多種調味材料使用。

ミョンナンチョッ(辛子明太子)、オジンオチョッ(イカの塩辛)、クルチョッ(牡蠣の塩辛)などに代表されるチョッカルは、テンジャン、カンジャン、コチュジャン、キムチと共に韓国の5大発酵食品に数えられ、広く親しまれている。

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