젓

First attested in the Eoje naehun, (御製內訓 / 어제내훈), 1475, as Middle Korean 젓 (ces). Derived from the -s substantivation of 절— (jeol-, “to be salted, to be seasoned with salt”).

• IPA^(key)[t͡ɕʌ̹t̚]
• Phonetic Hangul[젇]

젓 • (jeot)

1. jeot, salted seafood, pickled seafood
   • 새우젓, 토화젓, 액젓, 멸치젓 등 여러가지 젓갈들이 경동시장의 어느 가게에 쌓여 있다.

     Sae-ujeot, tohwajeot, aekjeot, myeolchijeot deung yeoreogaji jeotgaldeuri gyeongdongsijang-ui eoneu gagee ssayeo itda.

     Various jeotgal, such as jeot made from small shrimp, freshwater shrimp, fish and anchovies, are being sold at a store in the Gyeongdong Market.

• 젓갈 (jeotgal)

• 새우젓 (sae-ujeot)
• 오젓 (ojeot)
• 육젓 (yukjeot)
• 토하젓 (tohajeot)
• 맛젓 (matjeot)
• 황새기젓 (hwangsaegijeot)
• 멸치젓 (myeolchijeot)
• 조기젓 (jogijeot)
• 조개젓 (jogaejeot)
• 굴젓 (guljeot)
• 어리굴젓 (eoriguljeot)
• 명란젓 (myeongnanjeot)
• 창란젓 (changnanjeot)
• 오징어젓 (ojing-eojeot)
• 꼴뚜기젓 (kkolttugijeot)

• (Often a misspelling of) 젖 (jeot, “breast”)
• (Root of) 젓다 (jeotda, “to stir, to beat”)
• 젓가락 (jeotgarak, “chopsticks”)