Cultural background
Jogi-jeot is a traditional Korean preserved side dish that pairs well with rice due to its salty flavor. Fermented fish sauces are one of the fundamental side dishes served alongside rice in Korean dining.
Similar dishes
Galchi-jeot
갈치젓 · galchi-jeot
Galchi-jeot is a salty side dish made from fermented hairtail fish, traditionally eaten with rice.
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.
Squid Jeot
오징어젓 · o-jing-eo-jeot
Salted and fermented squid, a savory and umami-rich side dish.
Grilled Yellow Croaker
조기구이 · jogi-gui
Grilled fish made by salting croaker and grilling it, characterized by its nutty and clean taste. It is usually enjoyed as a side dish with rice, and the light flavor distinctive of lean white-fleshed fish is exquisite.
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.
Goes well with
Ingredients
How it's made
- 1Prepare fresh yellow croaker.
- 2Salt the yellow croaker and ferment it for a certain period.
- 3Once fermentation is complete, cut it into appropriate sizes.
Nutrition
* Estimated values per serving.
Allergens
Contains shellfish, not suitable for vegetarian or halal diets.
How to order
조기젓 주세요
Jo-gi-jeot ju-se-yo
Please give me jogi-jeot