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''Myeolchijeot'' or ''myeolchi jeot'' is a variety of jeotgal, a salted fermented dish made with anchovies in Korean cuisine. It is the most frequently consumed variety of ''jeotgal'', along with ''saeujeot'' (salted shrimp ''jeot'') in South Korea. The name consists of the two Korean words, ''myeolchi'' (멸치 anchovy) and ''jeot''. ''Myeolchijeot'' is mostly used as an ingredient in kimchi.〔 〕 Anchovies are harvested in the southern shores of South Korea. Salt weighing 15 to 20% of the anchovies is added to washed fresh anchovies in a ''jangdok'' (장독, large glazed earthenware jar) and the fermentation takes usually 2 to 3 months at 15-20 degrees. If the myeolchijeot is fermented for 6 months, it becomes an extract, called ''myeolchi jeotguk'' (멸치젓국). After the extract is filtered, it is mixed and heated to make clean liquid and used to make kimchi. ==See also== *Jeotgal *Saeujeot *Kimchi *Korean cuisine *Fish sauce 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「Myeolchijeot」の詳細全文を読む スポンサード リンク
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