Guljeot

Guljeot

Alternative names	Salted oyster
Type	Jeotgal
Place of origin	Korea
Associated cuisine	Korean cuisine
Media: Guljeot

Korean name
Hangul	굴젓
Revised Romanization	guljeot
McCune–Reischauer	kuljŏt
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 allowed to 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 then aged for three to four days, and is served with a drizzle of sesame oil.^[4]

Gallery

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  Eori-guljeot

References

1. "guljeot" 굴젓. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 28 April 2017. 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. "guljeot" 굴젓. Doopedia (in Korean). Doosan Corporation. Retrieved 27 April 2017.