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Fish and seafood from South Korea
Geuujeot is Jeju's jeotgal of abalone viscera (geuu), salted and left to ripen. In the first study of abalone-viscera jeotgal, viscera salted at 13–25 % and kept sealed at 10 °C for 60 days doubled their free amino acids. More salt kept volatile basic nitrogen lower but slowed ripening.
| Abalone viscera, homogenised1 kg | [li2014] |
| Solar salt130–250 g (13–25 % of the viscera weight) | [li2014] |
Total time across the recorded steps: 2 months
What changes: Starting material: the viscera, taken out of shucked abalone
The study shucked abalone bought at a Wando market and gathered the viscera.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Geuujeot is Jeju's jeotgal of abalone viscera (geuu), salted and left to ripen. In the first study of abalone-viscera jeotgal, viscera salted at 13–25 % and kept sealed at 10 °C for 60 days doubled their free amino acids. More salt kept volatile basic nitrogen lower but slowed ripening. Made in 4 steps over 2 months. The longest step, seal and ripen cool, takes 2 months (Li J 2014) and runs at 10 °C (Li J 2014). Salt is 13–25 % (Li J 2014). Halanaerobium fermentans does most of the fermenting.
| Main step | 2 monthsReported[li2014] | Seal and ripen cool |
|---|---|---|
| Temperature | 10 °CReported[li2014] | Seal and ripen cool |
| Salt | 13–25 %Reported[li2014] | Mix with salt |
| Acidity | pH 5.9–6Measured[li2014] | Seal and ripen cool |
Most jeotgal is made from whole fish or shellfish meat. Geuujeot uses only the abalone's viscera, a part producers usually throw away.
In the trial, more salt meant lower volatile basic nitrogen (VBN) at day 60, 37.4 mg/g with 25 % salt against 96.7 mg/g with 13 % salt. The authors treat VBN more as a marker of fermentation than as a freshness index. Japan's health ministry warns that abalone viscera taken from February to May can hold pyropheophorbide a, a toxin that causes painful burns and blisters on sun-exposed skin 1–2 days after eating. Poisonings are very rare. Its advice is not to eat the viscera of spring abalone, and no source we read shows that salting removes the toxin. This is a lab trial, not a tested home recipe.
Hazards the sources name: Pyropheophorbide a, a light-activated toxin in the viscera of abalone taken from February to May (not measured in this jeotgal).
Every number is labelled with how it is known. How this atlas is made
