Guljeot

Guljeot
Alternative names Salted oyster
Type Jeotgal
Place of origin Korea
Associated national cuisine Korean cuisine
Korean name
Hangul 굴젓
Revised Romanization guljeot
McCune–Reischauer kukjŏt
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 let 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 let age for three to four days, and is served with a drizzle of sesame oil.[4]

References

  1. ↑ "guljeot" 굴젓. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 27 April 2017.
  2. ↑ Visessanguan, Wonnop; Chaikaew, Siriporn (2014). "Shellfish Products". In Sarkar, Prabir K.; Nout, M. J. Robert. 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. 1 2 3 "guljeot" 굴젓. Doopedia (in Korean). Doosan Corporation. Retrieved 27 April 2017.


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