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Jeotgal
''Jeotgal'' or ''jeot'' ((:tɕʌtkal)) is a salted fermented food in Korean cuisine. It is made with various seafood, such as shrimp, oysters, shellfish, fish, fish eggs, and fish intestines.
Jeotgal is mainly used as a condiment in pickling kimchi and as a dipping sauce for pig's feet (''jokbal'') and blood/noodle sausage (''sundae''). Sometimes ''jeotgal'', commonly ''saeujeot'', is added to Korean style stews (''jjigae'') and soups (''guk'' and ''tang''), for flavor instead of using salt or soy sauce (ganjang).
The types of ''jeotgal'' vary depending on main ingredients, regions, and family and personal preferences. In past times, due to the limited transportation, regions near seas had more types of ''jeot'' compared to the inland areas.
==History==
The ''Erya'' (爾雅), a Chinese dictionary written in the 3rd-5th centuries BC, contains a record about ''ji'' (鮨), the origin of ''jeotgal''. ''Ji'' indicates ''jeotgal'', food made with fish and is the oldest documents mentioning this food in the historical records.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「Jeotgal」の詳細全文を読む
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