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Fish and seafood from Korea. A 1987 survey found 145 kinds, 99 of them in Nambu
Jeotgal is fish, shrimp, shellfish, roe or guts mixed raw with a heavy dose of salt, about 20–30 % of the seafood weight, and sealed in a jar. The seafood's own enzymes and salt-tolerant bacteria break the protein down; after 2–3 months it still keeps its shape and is eaten as a side dish, and after 6 months or more it falls apart and its liquid becomes fish sauce (aekjeot).
| Seafood (fish, crustaceans, molluscs, echinoderms), whole or in part60 % or more of the product, counted as raw seafood | Food Code definition of jeotgal[mfds-code] |
| SaltAbout 20–30 % of the seafood weight | Enough salt that the seafood ripens without spoiling[nfm-jeotgal] |
| Starter | No starter; salt is the only material added to the fish (Lee et al. 1986). The seafood's own enzymes and salt-tolerant bacteria do the work. |
Total time across the recorded steps: 8 months – 9 months
What changes: The seafood is washed in salt water; big fish are gutted, small fish and shrimp stay whole
The seafood is washed in salt water. Fish are gutted, but small fish and shrimp, such as anchovy and saeu, go in whole. Many kinds use only one part, such as roe, guts or gills.
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
Jeotgal is fish, shrimp, shellfish, roe or guts mixed raw with a heavy dose of salt, about 20–30 % of the seafood weight, and sealed in a jar. The seafood's own enzymes and salt-tolerant bacteria break the protein down; after 2–3 months it still keeps its shape and is eaten as a side dish, and after 6 months or more it falls apart and its liquid becomes fish sauce (aekjeot). Made in 6 steps over 8 months – 9 months. The longest step, long ripening until it breaks down, takes at least 6 months (Ahn J.Y. (안정윤)) and runs at 10 °C (Lim J.-Y 2024). Salt is 20–30 % (Ahn J.Y. (안정윤)). Salt-tolerant Pediococcus, Bacillus and Halobacterium, judged to form the taste by breaking down protein and Tetragenococcus halophilus do most of the fermenting.
| Main step | at least 6 monthsReported[nfm-jeotgal][lee1986] | Long ripening until it breaks down |
|---|---|---|
| Temperature | 10 °CReported[lim2024] | Long ripening until it breaks down |
| Salt | 20–30 %Reported[nfm-jeotgal] | Mix with salt |
| Acidity | pH 5.7–6Measured[lim2024] | Long ripening until it breaks down |
Jeotgal uses salt alone. Sikhae, the east-coast relative, adds cooked grain, garlic and chilli to salted fish and sours like kimchi; gejang steeps crab in soy sauce; and aekjeot is only the liquid of a long-ripened jeot.
Made the same way, each with what its own sources record.
Fish and seafood from Korea — 1987 survey regions: Nambu
Known only by its name, a dialect fish name, in the 1987 survey of 145 kinds of jeotgal; the species behind the name is not given.
Sources: Suh H.K. and Yoon S.S. 1987
Fish and seafood from Korea — 1987 survey regions: Nambu
Known only by its name, a Japanese-derived fish name, in the 1987 survey of 145 kinds of jeotgal; the species behind the name is not given.
Sources: Suh H.K. and Yoon S.S. 1987
Fish and seafood from Korea — 1987 survey regions: Nambu
Known only by its Japanese loan name in the 1987 survey of 145 kinds of jeotgal. If asari is the Manila clam, it is the same shellfish Koreans call bajirak, but no source found ties the two.
Sources: Suh H.K. and Yoon S.S. 1987
Fish and seafood from Korea — 1987 survey regions: Nambu
The survey's name says only "sea crab", setting it apart from the freshwater-crab jeot made in the field areas; no species is given.
Sources: Suh H.K. and Yoon S.S. 1987
Fish and seafood from Korea. The 1987 survey records it in Gwanseo
Ordinary saeu-jeot is named by the month of salting, from ojeot in May to dongbaekha-jeot in winter. Baekha jeot is a winter shrimp jeot that the court salted lightly and served with heads and tails removed.
Sources: Seo H.K. 1995 (revised 2024); Seo H.K. 1995 (revised 2022); Suh H.K. and Yoon S.S. 1987
Fish and seafood from Korea — 1987 survey regions: Nambu
One of the few jeotgal made from viscera rather than whole fish; the 1987 survey counted 15 viscera jeotgal among 145 kinds.
Sources: Suh H.K. and Yoon S.S. 1987
Fish and seafood from Korea — 1987 survey regions: Nambu
Bakdae is a thin tongue sole caught mostly on the west coast around Gunsan, where it is usually salted and dried, not made into jeot. The survey records the jeot in the south.
Sources: Suh H.K. and Yoon S.S. 1987; Ministry of Food and Drug Safety; Ha E.B.
Fish and seafood from Korea — 1987 survey regions: Gwanseo
Banji is not the true baendaengi. On Ganghwa the name baendaengi goes to banji and two related anchovy-family fish; the true baendaengi is a herring-family fish called dipori on the south coast (see dipori-jeot). Banji is eaten fresh or as jeot and is not dried.
Sources: Suh H.K. and Yoon S.S. 1987; Ministry of Food and Drug Safety; Kim C.I.; Kim C.I.; FAO 2013; US Food and Drug Administration
Fish and seafood from Korea — 1987 survey regions: Nambu
Most roe jeot use pollock or mackerel roe. Puffer roe can kill. It holds tetrodotoxin, a nerve poison, and no source read shows that salting it the Korean way makes it safe, so do not make or eat it. Japan's fugu-no-ko nukazuke is a separate, long salt and rice-bran cure by licensed makers, tested before sale (see that entry).
Sources: Suh H.K. and Yoon S.S. 1987; Park K.T.; Ministry of Food and Drug Safety; Ministry of Food and Drug Safety; Ministry of Health; Ministry of Health; US FDA
Fish and seafood from Korea — 1987 survey regions: Gwanbuk
It is a north-eastern shrimp jeot; most Korean shrimp jeot, such as saeu-jeot, come from the west coast.
Sources: Suh H.K. and Yoon S.S. 1987; Ministry of Food and Drug Safety
Fish and seafood from Korea — 1987 survey regions: Jungbu
Only the dialect name of the crab sets it apart.
Sources: Suh H.K. and Yoon S.S. 1987; Suh H.K. 1987; Cho T.J.
Fish and seafood from Korea — 1987 survey regions: Gwanbuk
Daegu-jeot uses the cod's flesh. Other cod jeot use other parts: the gills (agami-jeot), the roe and the milt, which a 1776 royal tribute list names separately.
Sources: Suh H.K. and Yoon S.S. 1987; Suh H.K. 1987; Seo H.K. 1995 (revised 2022); Ministry of Food and Drug Safety; Jeong N.W.; Daegu (대구); World Health Organization
Fish and seafood from Korea — 1987 survey regions: Nambu
Only the dialect names set it apart. One of them, jaguri, is also a south-coast name for baendaengi (dipori), so this may be the same jeot.
Sources: Suh H.K. and Yoon S.S. 1987; Ministry of Food and Drug Safety; Kim C.I.; World Health Organization
Fish and seafood from Korea — 1987 survey regions: Jungbu
Only the fish sets it apart, and the sources read do not say which fish dolchi is.
Sources: Suh H.K. and Yoon S.S. 1987; Ministry of Food and Drug Safety
Fish and seafood from Korea — 1987 survey regions: Gwanseo
Rock crab has less meat than the blue crab but a sweet, clean taste, so it is mostly made into crab jeot. It does not keep long, which is said to be why it is also called beoltteok-gejang, "eat it up fast"; the Encyclopedia of Korean Culture lists beoltteok-gejang among Jeolla jeotgal.
Sources: Suh H.K. and Yoon S.S. 1987; Suh H.K. 1987; Choi Y.H.; Seo H.K. 1995 (revised 2022); Cho T.J.
Fish and seafood from Korea — 1987 survey regions: Gwanseo
Only the crab sets it apart from other crab jeot. In Gwanseo, where the survey also records it, households mostly steeped crabs in brine.
Sources: Suh H.K. and Yoon S.S. 1987; Suh H.K. 1987; Cho T.J.
Fish and seafood from Korea — 1987 survey regions: Nambu
Godeungeo-al-jeot uses only the roe. Myeongnan-jeot, a roe jeot of pollock, can be made low in salt; no source says how salty this local one was.
Sources: Suh H.K. and Yoon S.S. 1987; Ministry of Food and Drug Safety
Fish and seafood from Korea — 1987 survey regions: Gwanbuk
Godeungeo-jeot uses the whole fish. A jeot of mackerel guts alone, praised in the early 17th century, is now rare and made only in a few south-coast places such as Yokjido.
Sources: Suh H.K. and Yoon S.S. 1987; Suh H.K. 1987; Seo H.K. 1995 (revised 2022); Ministry of Food and Drug Safety; Ha E.B.; Park J.O.; Ministry of Food and Drug Safety; US Food and Drug Administration
Fish and seafood from Korea — 1987 survey regions: Nambu
It uses young mackerel whole rather than adult fish. Its local name megari-jeot is shared with the juvenile jack mackerel jeot.
Sources: Suh H.K. and Yoon S.S. 1987
Fish and seafood from Korea — 1987 survey regions: Nambu
Gonori-jeot is a Jeolla-do local jeot named for a fish known only by its dialect name in the sources read.
Sources: Suh H.K. and Yoon S.S. 1987; Suh H.K. 1995 (revised 2022)
Fish and seafood from Korea — 1987 survey regions: Gwanseo
Hodigi-jeot is one of the few cephalopod jeotgal in the survey, recorded only in the north-west.
Sources: Suh H.K. and Yoon S.S. 1987
Fish and seafood from Korea — 1987 survey regions: Nambu
It is a salt jeot from a flatfish; the Encyclopedia of Korean Culture lists flatfish mainly as gajami-sikhae, fermented with grain, in Gyeongsang-do and Hamgyeong-do.
Sources: Suh H.K. and Yoon S.S. 1987; Suh H.K. 1995 (revised 2022)
Fish and seafood from Korea — 1987 survey regions: Nambu
Hwaran-ge-jeot salts the whole crab, while the survey lists hwaran-jeot separately as a roe jeot.
Sources: Suh H.K. and Yoon S.S. 1987
Fish and seafood from Korea — 1987 survey regions: Nambu
Hwaran-jeot is made from roe, not the whole animal, and the survey found it only in a few places.
Sources: Suh H.K. and Yoon S.S. 1987; Suh H.K. 1995 (revised 2022)
Fish and seafood from Korea — 1987 survey regions: Nambu
It uses only the roe of jangdae; jangdae-jeot uses the whole fish.
Sources: Suh H.K. and Yoon S.S. 1987
Fish and seafood from Korea — 1987 survey regions: Nambu
Jangdae-jeot uses the whole fish; jangdae-al-jeot uses only its roe.
Sources: Suh H.K. and Yoon S.S. 1987; Suh H.K. 1995 (revised 2022)
Fish and seafood from Korea — 1987 survey regions: Nambu
Jap-jeot is made from mixed fish, not from one species.
Sources: Suh H.K. and Yoon S.S. 1987
Fish and seafood from South Korea, south-west coast
Only the gizzard shad stomach is used. Gizzard shad gives three jeot: dwemi-jeot (yeopsak-jeot) from the young fish, jeoneo-sokjeot from all the guts, and jeoneo-bamjeot from the stomach alone.
Sources: Seo H.S. (서해숙); Suh H.K. (서혜경); Chung S.-Y.; Seo H.K. 1995 (revised 2022); Suh H.K. and Yoon S.S. 1987; US FDA 2011; Ministry of Food and Drug Safety; US Food and Drug Administration
Fish and seafood from Korea — 1987 survey regions: Nambu
Jeoneo-jeot uses the whole fish. The Encyclopedia of Korean Culture lists the gut forms, bam-jeot in Gyeongsang-do and dombae-jeot in Jeolla-do.
Sources: Suh H.K. and Yoon S.S. 1987; Suh H.K. 1995 (revised 2022)
Fish and seafood from Korea — 1987 survey regions: Nambu
It uses young jack mackerel whole. Its local names megari-jeot and ajisaekki-jeot overlap with the young mackerel jeot, and norangaengi-sikhae is a grain sikhae, not a salt jeot.
Sources: Suh H.K. and Yoon S.S. 1987
Fish and seafood from Korea — 1987 survey regions: Nambu
Jjeolgemi-jeot is a local southern jeot known only from the survey list.
Sources: Suh H.K. and Yoon S.S. 1987
Fish and seafood from Korea — 1987 survey regions: Nambu
It uses young croaker rather than the adult fish of jogijeot. The encyclopedia describes adult jogijeot as fish with salt in the gills, layered with salt and covered with boiled, cooled brine; no source gives the method for the young fish.
Sources: Suh H.K. and Yoon S.S. 1987; Kang I.H. 1995 (revised 2023)
Fish and seafood from Korea — 1987 survey regions: Gwanseo
Jungha-jeot uses larger shrimp than the tiny Acetes of saeu-jeot.
Sources: Suh H.K. and Yoon S.S. 1987
Fish and seafood from Korea — 1987 survey regions: Jungbu
Maekkae-jeot is a central Korean local jeot known only from the survey list.
Sources: Suh H.K. and Yoon S.S. 1987
Fish and seafood from Korea — Chungcheong
It is made from the gills, not the flesh. Seogeori-jeot is the same idea with pollock gills.
Sources: Suh H.K. and Yoon S.S. 1987; Suh H.K. 1995 (last revised 2022)
Fish and seafood from Korea — 1987 survey regions Jungbu
Myeongtae jeot uses the pollock flesh or head, where myeongnan-jeot uses the roe and changnan-jeot the guts. Some households steep the heads in a ripened shrimp or anchovy jeot instead of salting them fresh.
Sources: Suh H.K. and Yoon S.S. 1987; Suh H.K. 1995 (last revised 2022); Shin A.G. 2011
Fish and seafood from Korea — 1987 survey regions: Jungbu
Neungjaengi jeot differs from other jeotgal only in its crab and region. The survey records it under the local name 능쟁이젓 without naming the species.
Sources: Suh H.K. and Yoon S.S. 1987
Fish and seafood from Korea. The 1987 survey
Made from fiddler crabs and salt, where gejang uses crabs preserved in soy sauce or brine.
Sources: Suh H.K. and Yoon S.S. 1987; Shin A.G. 2011
Fish and seafood from Korea — 1987 survey regions: Gwanbuk
Nunchi jeot differs from other jeotgal only in its fish and region. The survey records it under the local name 눈치젓 without naming the species.
Sources: Suh H.K. and Yoon S.S. 1987; Suh H.K. 1987
Fish and seafood from Korea — 1987 survey regions: Nambu
Nuntaengi jeot differs from other jeotgal only in its fish and region. The survey records it under the local name 눈탱이젓 without naming the species.
Sources: Suh H.K. and Yoon S.S. 1987
Fish and seafood from Korea — 1987 survey regions: Gwanseo
Piaengi jeot differs from other jeotgal only in its crustacean and region. The survey records it under the local name 피앵이젓 without naming the species.
Sources: Suh H.K. and Yoon S.S. 1987; Suh H.K. 1987
Fish and seafood from Korea — Chungcheong
It is made from whole young swimming crabs, not grown crabs preserved in soy sauce as in gejang.
Sources: Suh H.K. and Yoon S.S. 1987; Suh H.K. 1995 (last revised 2022)
Fish and seafood from Korea. The Encyclopedia of Korean Culture lists seogeorijeot for Gangwon
Made from the gills alone, rather than the fish's flesh, guts or roe. Cod-gill jeot goes by several names of its own.
Sources: Han J.S. (한진숙); Seo H.K. 1995 (revised 2022); Suh H.K. and Yoon S.S. 1987; CDC
Fish and seafood from Korea — Chungcheong
It uses whole fry of gunnels, a spring catch that is also eaten raw or dried into sheets (silchi-po).
Sources: Suh H.K. 1995 (last revised 2022); Fishery Products Safety Information Service (National Fishery Products Quality Management Service)
Fish and seafood from Korea — 1987 survey regions: Nambu
Sindae jeot differs from other jeotgal only in its fish and region. The survey records it under the local name 신대젓 without naming the species.
Sources: Suh H.K. and Yoon S.S. 1987
Fish and seafood from Korea — 1987 survey regions: Jungbu
Sseolge jeot differs from other jeotgal only in its crab and region. The survey records it under the local name 썰게젓 without naming the species.
Sources: Suh H.K. and Yoon S.S. 1987
Fish and seafood from Korea — 1987 survey regions: Gwanseo
Suneure jeot differs from other jeotgal only in its fish and region. The survey records it under the local name 수느레젓 without naming the species.
Sources: Suh H.K. and Yoon S.S. 1987
Fish and seafood from Korea — South Jeolla
Unlike anchovy and shrimp jeot, which season kimchi and are drier, mochi-jeot is kept as a side dish and is about half water.
Sources: Suh H.K. and Yoon S.S. 1987; Park B.H. and Park Y.H. 1993
Fish and seafood from Korea — 1987 survey regions: Nambu
It is a salt jeot of hairy crab, recorded apart from gejang, the crab steeped in soy sauce.
Sources: Suh H.K. and Yoon S.S. 1987; Kim M.C. 2015 (last revised 2023); Han J.S. 1995
Fish and seafood from Korea — 1987 survey regions: Gwanseo
Toae jeot differs from other jeotgal only in its shellfish and region. The survey records it under the local name 토애젓 without naming the species.
Sources: Suh H.K. and Yoon S.S. 1987; US CDC
Fish and seafood from Korea — 1987 survey regions: Gwanseo
Useure jeot differs from other jeotgal only in its cephalopod and region. The survey records it under the local name 우스레젓 without naming the species.
Sources: Suh H.K. and Yoon S.S. 1987
Fish and seafood from Korea — 1987 survey regions: Jungbu
Yeolchi jeot differs from other jeotgal only in its fish and region. The survey records it under the local name 열치젓 without naming the species.
Sources: Suh H.K. and Yoon S.S. 1987
Salt at about 20–30 % is what keeps spoilage bacteria back while enzymes work. A sealed jar does not help against botulism, whose toxin forms in warm, airless food low in acid and salt (CDC). So do not cut the salt or keep a low-salt batch at room temperature. The Korean Food Code forbids adding water or brine to bulk jeotgal up, allows sorbic acid (up to 1.0 g/kg) only in jeotgal with 8 % salt or less, bans tar colours except in myeongnanjeot, and sets limits for E. coli, Bacillus cereus (10,000 per g) and Clostridium perfringens in jeotgal.
Hazards the sources name: Bacillus cereus (Food Code limit for jeotgal of 10,000 per g); Clostridium perfringens (Food Code limit for jeotgal); Escherichia coli (Food Code limit for jeotgal other than aekjeot).
Every number is labelled with how it is known. How this atlas is made
The Samguk sagi records jeotgal among the wedding gifts of King Sinmun of Silla in 683. Joseon books describe jeot salted alone, with salt and wine or oil, with salt and nuruk, and with salt, malt and rice. From the 18th century jeotgal went into kimchi with chilli, and the big catches of pollock, croaker, herring, anchovy and shrimp in late Joseon made it the main kimchi seasoning. A 1986 survey identified 46 kinds; a 1987 survey of 142 regions found 145, 87 of them from fish and 32 from crustaceans.
