food.wikisort.org - Dish

Search / Calendar

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).

Guljeot
Alternative namesSalted oyster
TypeJeotgal
Place of originKorea
Associated national cuisineKorean cuisine
Korean name
Hangul
Revised Romanizationguljeot
McCune–Reischauerkukjŏt
IPA[kul.dʑʌt̚]

Preparation


Small, fresh oysters are shucked, washed gently in salt water, salted with coarse salt, and allowed to 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 then aged 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 (eds.). 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. "guljeot" 굴젓. Doopedia (in Korean). Doosan Corporation. Retrieved 27 April 2017.


This Korean cuisine-related article is a stub. You can help Wikipedia by expanding it.

  • v
  • t
  • e


Текст в блоке "Читать" взят с сайта "Википедия" и доступен по лицензии Creative Commons Attribution-ShareAlike; в отдельных случаях могут действовать дополнительные условия.

Другой контент может иметь иную лицензию. Перед использованием материалов сайта WikiSort.org внимательно изучите правила лицензирования конкретных элементов наполнения сайта.

2019-2025
WikiSort.org - проект по пересортировке и дополнению контента Википедии