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: ...