Cultural background
Jeotgal is a salty side dish eaten with rice on the Korean table, and galchi-jeot is particularly a food to enjoy the umami of seafood.
Similar dishes
Geuljeot
굴젓 · gul-jeot
A savory and umami-rich side dish made by salting and fermenting oysters. It’s a preserved side dish that is eaten in small amounts with rice.
Myeongnan-jeot
명란젓 · myeongran-jeot
Salty side dish made by salting and fermenting the roe of pollack. It has a strong umami flavor and is eaten in small amounts with rice.
Jogi-jeot
조기젓 · jo-gi-jeot
Jogi-jeot is a salty fermented fish sauce made by salting and fermenting jogi fish, served as a stored side dish alongside rice. It is salty and umami-rich, best enjoyed with rice in small portions.
Squid Jeot
오징어젓 · o-jing-eo-jeot
Salted and fermented squid, a savory and umami-rich side dish.
Oliguljeot
어리굴젓 · eoriguljeot
A jeotgal made by curing oysters with salt and red pepper powder, giving a spicy yet deeply savory side dish. Unlike plain oyster jeotgal, which uses no chili, it takes on a reddish hue, and is eaten in small amounts with rice.
Grilled Hairtail
갈치구이 · galchi-gui
Grilled fish seasoned with salt and cooked over direct heat or on a grill, characterized by a rich and mild flavor. It is usually enjoyed as a side dish with rice, allowing you to savor the rich flavor of the fish.
Goes well with
Ingredients
How it's made
- 1Prepare fresh hairtail.
- 2Soak the hairtail in salt and ferment it.
- 3Once fermentation is complete, cut it into appropriate sizes.
Nutrition
* Estimated values per serving.
Allergens
Contains seafood and salt, not suitable for vegetarian and halal diets.
How to order
갈치젓 주세요
Gal-chi-jeot ju-se-yo
Please give me galchi-jeot