The Salty Secret of Korean Cuisine: The World of Jeotgal
If you’ve ever tasted authentic Korean food and wondered where its deep, savory flavor comes from, there’s a good chance the answer lies in jeotgal (젓갈) — Korea’s centuries-old tradition of salted and fermented seafood.
From spicy pollock roe (myeongran-jeot) to savory shrimp sauce (saeujeot) and rich anchovy fish sauce (myeolchi-aekjeot), jeotgal is one of the most essential yet often overlooked foundations of Korean flavor.
Whether used as a side dish or as a seasoning ingredient, jeotgal embodies the heart of Korean fermentation culture — where time, salt, and nature work together to create depth and complexity that no artificial flavor can match.
What Is Jeotgal?
Jeotgal refers to a broad category of salted, fermented seafood made from fish, shellfish, or roe.
It is one of Korea’s oldest methods of preserving seafood and has been enjoyed since ancient times, especially in coastal regions.
Depending on its use, jeotgal can be divided into two main categories:
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Table Jeotgal (반찬용 젓갈) – eaten as side dishes with rice.
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Seasoning Jeotgal (양념용 젓갈) – used as a base for soups, stews, and sauces.
This unique range of fermented seafood defines not only the Korean palate but also the spirit of the cuisine — resourceful, layered, and full of umami.
Popular Table Jeotgal: Salty, Spicy, and Addictive
1. Myeongran-jeot (명란젓, Salted Pollock Roe)
Perhaps the most famous of all, myeongran-jeot is made from pollock roe seasoned with chili pepper, garlic, and sesame oil.
Its spicy, briny, and rich flavor pairs beautifully with warm rice or seaweed.
In modern Korean cuisine, it’s also used in myeongran pasta, rice balls, or cream sauces, showing its versatility beyond traditional meals.
2. Nakji-jeot (낙지젓, Salted Baby Octopus)
Made from small octopus fermented with red pepper powder and garlic, nakji-jeot is chewy and intensely flavorful.
It’s often enjoyed as a banchan (side dish) or a spicy topping for tofu and bibimbap, adding a bold oceanic kick.
3. Jogae-jeot (조개젓, Salted Clam Jeotgal)
Jogae-jeot offers a sweet-salty balance and a soft texture.
It’s especially delicious when paired with warm white rice or soft tofu, and is sometimes mixed with sesame oil for a nutty finish.
This delicacy is loved for its subtle sweetness and deep marine aroma — a true taste of Korea’s coastal heritage.
Jeotgal as Seasoning: The Invisible Hero of Korean Flavor
While some jeotgal are enjoyed as side dishes, others serve a more subtle but equally important role — as seasonings that define Korean cooking.
1. Saeujeot (새우젓, Salted Shrimp Sauce)
Saeujeot is perhaps the most iconic seasoning jeotgal in Korean cuisine.
Made from tiny shrimp fermented in salt, it has a distinct umami flavor that enhances countless dishes.
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It’s the secret ingredient in kimchi, providing natural saltiness and depth.
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It’s also used as a dipping sauce for pork dishes such as bossam (boiled pork wraps) or jokbal (braised pig’s feet), where its salty tang cuts through the richness of the meat.
Just a small spoonful can transform a dish — that’s the power of well-fermented saeujeot.
2. Myeolchi-aekjeot (멸치액젓, Anchovy Fish Sauce)
Myeolchi-aekjeot is a clear liquid extracted from fermented anchovies and sea salt.
It’s a vital ingredient in kimchi-making, lending a deep, oceanic umami and preserving the vegetables.
Beyond kimchi, it’s widely used in soups, stews, and seasoned vegetable dishes (namul) to bring out savory complexity without overpowering other flavors.
There are regional variations, too — in the southwest, gukganjang (soup soy sauce) is preferred for seasoning, while in coastal areas, aekjeot reigns supreme.
How Jeotgal Is Made
The process of making jeotgal is a fascinating balance of nature, time, and human care.
At its core, it’s simple: fresh seafood and salt — but the result depends on skill, timing, and patience.
1. Choosing the Right Ingredients
The first step is selecting fresh, high-quality seafood such as shrimp, anchovies, clams, or fish roe.
The cleaner and fresher the ingredient, the better the final jeotgal will be.
Traditionally, coastal towns would prepare jeotgal immediately after catching seafood to preserve the ocean’s natural flavor.
2. Salting
The seafood is mixed with coarse sea salt — usually 15–30% of the ingredient’s weight — to prevent spoilage and encourage safe fermentation.
In the past, this was done by hand, layering salt and seafood in large earthenware jars (onggi).
The salt draws out moisture, creating a natural brine that becomes the base of fermentation.
3. Fermentation and Aging
Once salted, the mixture is covered and left to ferment slowly for several weeks to months.
Temperature and airflow are crucial:
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Cooler months produce a milder, cleaner taste.
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Warmer months yield stronger, deeper flavors.
During fermentation, natural enzymes and beneficial bacteria break down the proteins in seafood into amino acids — the true source of umami.
That’s why jeotgal has such a rich, savory depth despite its simple ingredients.
4. Seasoning and Maturation
For seasoned jeotgal such as myeongran-jeot (spicy pollock roe) or nakji-jeot (salted octopus),
additional ingredients like gochugaru (chili flakes), garlic, and sesame oil** are mixed in after the initial fermentation.
This gives them their bold, vibrant red color and signature spicy aroma.
Some jeotgal are left to age even longer — from a few months to over a year — to develop their full complexity.
During this stage, the surface is checked regularly, and any mold is gently removed.
This careful management reflects the deep respect Koreans hold for fermented foods.
5. Modern Jeotgal Production
Today, commercial jeotgal makers combine traditional fermentation wisdom with modern hygiene control.
The process still relies on natural enzymes, but temperature and humidity are precisely monitored to ensure consistency and safety.
Vacuum-sealed packaging allows jeotgal to stay fresh longer without losing flavor — making it easy to enjoy this ancient delicacy even in modern kitchens.
Salt Levels and Storage: Why Some Jeotgal Last Longer Than Others
Although all jeotgal share a foundation of salt and fermentation, not all of them age or keep the same way.
The amount of salt (salinity) and whether the seafood remains in the mixture determine how long each type can be stored.
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Aekjeot (Fish Sauce):
This liquid form of jeotgal — made from anchovies or sand lance — is filtered and boiled before bottling, which kills bacteria and concentrates the salt.
As a result, it has a high salinity and very long shelf life, often lasting over a year even at room temperature.
It’s the most stable type of jeotgal and is used mainly as a seasoning, not a side dish. -
Myeongran-jeot, Nakji-jeot, and Jogae-jeot:
These are table jeotgal, meaning the seafood pieces remain intact and are eaten directly as side dishes.
Because the salt level is lower and the food contains natural moisture, they are more delicate.
They should be refrigerated immediately and are best enjoyed within a few weeks.
For long-term storage, freezing is recommended to maintain texture and prevent spoilage. -
Saeujeot (Salted Shrimp Sauce):
Saeujeot sits in between. It has a moderately high salt concentration, allowing it to keep longer than roe or octopus jeotgal —
sometimes for several months in the fridge — but it still benefits from freezing for long-term preservation.
This balance between salinity and freshness is what makes jeotgal so diverse.
Each type has its own “sweet spot” — the perfect combination of flavor, salt, and fermentation that gives it its unique character.
The Craft and Patience of Fermentation
Traditional jeotgal is made by combining fresh seafood with coarse sea salt, then fermenting it in clay jars (onggi) for months.
Temperature, humidity, and air circulation all influence the final flavor.
In winter, fermentation is slow and mild, resulting in a clean, delicate taste.
In summer, the warmer air produces stronger, bolder flavors — perfect for those who love intensity.
Like other fermented foods in Korean cuisine — from doenjang (soybean paste) to kimchi — jeotgal is a living product, constantly changing and deepening over time.
The Craft and Patience of Fermentation
Traditional jeotgal is made by combining fresh seafood with coarse sea salt, then fermenting it in clay jars (onggi) for months.
Temperature, humidity, and air circulation all influence the final flavor.
In winter, fermentation is slow and mild, resulting in a clean, delicate taste.
In summer, the warmer air produces stronger, bolder flavors — perfect for those who love intensity.
Like other fermented foods in Korean cuisine — from doenjang (soybean paste) to kimchi — jeotgal is a living product, constantly changing and deepening over time.
Jeotgal in Modern Korean Cuisine
Today, jeotgal has evolved beyond traditional side dishes.
Chefs incorporate it into fusion dishes, sauces, and marinades, appreciating its ability to bring natural umami and depth to any meal.
There are also milder, less salty versions made for modern tastes — especially popular among younger Koreans.
You can even find jeotgal gift sets beautifully packaged for holidays like Chuseok (Korean Thanksgiving), reflecting how deeply this humble food is woven into Korean life.
Why Koreans Love Jeotgal
For Koreans, jeotgal is more than just salty seafood — it’s a symbol of preservation, patience, and respect for ingredients.
It captures the ocean’s essence and transforms it into flavor that lasts through seasons.
A small spoonful of jeotgal carries stories of coastal villages, family kitchens, and generations of wisdom.
Whether it’s the bold taste of myeongran-jeot over steaming rice, or a dip of saeujeot next to tender slices of bossam, jeotgal continues to be a quiet but powerful reminder of Korea’s connection to the sea — and to time itself.
