33:
636:
557:
1259:
89:
463:
440:(earthenware jar), the anchovies and salt are put in layers, with the uppermost layer being a thick layer of salt, to prevent the anchovies from coming in contact with the air. The jar is sealed, and the salted anchovies are then allowed to ferment at 15–20 °C (59–68 °F) for two to three months in
508:, where it is difficult to grow soybeans, the remaining solids and cloudy lower layer of liquid after extracting the clear, upper liquid (anchovy extract) from
769:
487:
can be mixed with one part water, boiled over high heat, filtered, let set, and the upper, clear layer is used in kimchi. The boiled and filtered
1045:
1011:
975:
948:
914:
880:
846:
670:
646:
1081:
1040:
1006:
943:
909:
875:
841:
765:
1165:
802:
1071:
663:
731:
692:
1121:
136:
773:
1249:
777:
1126:
92:
1279:
150:
1158:
556:
257:
32:
431:
292:
201:
76:
1113:
744:
705:
376:
798:
606:
1284:
1151:
392:
970:
590:
578:
170:
164:
1032:
998:
935:
901:
867:
833:
1085:
217:
1273:
584:
505:
253:
249:
1226:
794:
598:
1263:
1218:
410:
229:
808:
614:
1234:
1202:
1076:
471:
206:
88:
739:
700:
414:
483:, is filtered and boiled to be used in kimchi. Alternatively, two parts
1194:
1174:
564:
497:
401:
301:
212:
196:
55:
1258:
595: – Philippine food ingredient made by fermenting salted anchovies
141:
1186:
603: – Fish sauce originating from east coast of Peninsular Malaysia
545:(side dish), either as is or seasoned with garlic and chili peppers.
426:
225:
116:
479:
The liquid extract, made after around six months of fermentation of
462:
409:(flood tide anchovies), which are harvested in July and August. On
461:
442:
436:
66:
611: – Italian fish sauce made from anchovies fermented in brine
529:
1147:
413:, bigger anchovies harvested in the spring along the coasts of
1143:
210:(salted shrimps), it is one of the most commonly consumed
581: – Thick, oily sauce of pounded anchovies and spices
533:(wrap), and in winter, napa cabbage leaves are dipped in
155:
260:
and Jeju, are famous for producing the highest quality
1072:"The Ingredients for Kimchi and Their Characteristics"
635:
National
Institute of Korean Language (30 July 2014).
523:
is used as dipping sauce for grilled pork. In summer,
1247:
351:
is a suffix attached to fish names. Similar forms to
495:
made with boned anchovies are seasoned and eaten as
163:
149:
135:
115:
72:
62:
50:
39:
469:(salted anchovies) as a dipping sauce for grilled
355:also occur in mainland Korean dialects, including
200:(salted seafood), made by salting and fermenting
491:liquid may also used to flavor seaweed dishes.
391:are harvested along the southern coasts of the
450:has aged another couple of months, it becomes
311:), the word meaning salted fermented seafood.
1159:
8:
405:are prepared with mature anchovies known as
370:
360:
326:
316:
306:
286:
276:
239:
185:
124:
122:
21:
1166:
1152:
1144:
787:A General Survey Report of Korean Folklore
31:
20:
674:(Press release) (in Korean). 2014-05-02.
434:weighing 15‒20% of the anchovies. In an
1254:
1066:
1064:
1062:
627:
552:
424:Cleaned fresh anchovies are drained on
252:) is also used as a dipping sauce. The
1107:
1105:
1103:
726:
724:
722:
105:
1046:National Institute of Korean Language
1012:National Institute of Korean Language
976:National Institute of Korean Language
949:National Institute of Korean Language
915:National Institute of Korean Language
881:National Institute of Korean Language
847:National Institute of Korean Language
687:
685:
683:
671:National Institute of Korean Language
647:National Institute of Korean Language
638:주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안
169:
16:Korean salted and fermented anchovies
7:
772:(1984). Folkloric Studies Division,
321:) is also a compound, consisting of
1082:Korean Overseas Information Service
1041:Standard Korean Language Dictionary
1007:Standard Korean Language Dictionary
944:Standard Korean Language Dictionary
910:Standard Korean Language Dictionary
876:Standard Korean Language Dictionary
842:Standard Korean Language Dictionary
339:is cognate with the first syllable
793:(in Korean). Vol. 15. Seoul:
779:Hanguk minsok jonghap josa bogoseo
766:Cultural Properties Administration
430:(bamboo baskets), and salted with
331:), the Jeju name for anchovy, and
14:
527:is used in blanched soybean leaf
1257:
617: – Condiment made from fish
555:
87:
61:
38:
1122:Encyclopedia of Korean Culture
186:
123:
1:
446:(earthenware jars). Once the
665:주요 한식명 로마자 표기 및 표준 번역 확정안 공지
399:used in the process called
156:
142:
1301:
969:홍, 윤표 (1 September 2006).
327:
317:
240:
224:is primarily used to make
1181:
1127:Academy of Korean Studies
371:
361:
307:
287:
277:
171:[mjʌl.tɕʰi.dʑʌt̚]
125:
108:
82:
30:
1115:
1034:
1000:
937:
903:
869:
835:
781:
733:
694:
664:
637:
347:, whose second syllable
291:), the Korean word for
476:
541:may also be eaten as
465:
220:. In mainland Korea,
587: – Food product
137:Revised Romanization
454:(anchovy extract).
343:of the Korean word
297:Engraulis japonicus
281:) is a compound of
268:Names and etymology
27:
745:Doosan Corporation
706:Doosan Corporation
477:
387:The anchovies for
377:Gyeongsang dialect
256:, located between
46:, salted anchovies
1245:
1244:
971:"'가물치'와 '붕어'의 어원"
608:Colatura di alici
516:(anchovy paste).
452:myeolchi-jeot-guk
177:
176:
151:McCune–Reischauer
104:
103:
40:Alternative names
1292:
1262:
1261:
1253:
1206:(yellow croaker)
1168:
1161:
1154:
1145:
1138:
1137:
1135:
1133:
1114:"Myeolchi-jeot"
1109:
1098:
1097:
1095:
1093:
1088:on 28 March 2008
1084:. Archived from
1068:
1057:
1056:
1054:
1052:
1029:
1023:
1022:
1020:
1018:
995:
989:
988:
986:
984:
966:
960:
959:
957:
955:
932:
926:
925:
923:
921:
898:
892:
891:
889:
887:
864:
858:
857:
855:
853:
834:"myeolchi-jeot"
830:
824:
823:
821:
819:
813:
807:. Archived from
792:
762:
756:
755:
753:
751:
728:
717:
716:
714:
712:
693:"Myeolchi-jeot"
689:
678:
675:
659:
657:
655:
643:
632:
559:
519:In Jeju Island,
512:is used to make
393:Korean Peninsula
374:
373:
364:
363:
335:. The Jeju word
330:
329:
320:
319:
310:
309:
290:
289:
280:
279:
243:
242:
194:is a variety of
192:salted anchovies
189:
188:
173:
159:
145:
130:
129:
128:
127:
106:
91:
73:Main ingredients
35:
28:
26:
1300:
1299:
1295:
1294:
1293:
1291:
1290:
1289:
1270:
1269:
1268:
1256:
1248:
1246:
1241:
1177:
1172:
1142:
1141:
1131:
1129:
1117:
1111:
1110:
1101:
1091:
1089:
1070:
1069:
1060:
1050:
1048:
1036:
1031:
1030:
1026:
1016:
1014:
1002:
997:
996:
992:
982:
980:
968:
967:
963:
953:
951:
939:
934:
933:
929:
919:
917:
905:
900:
899:
895:
885:
883:
871:
866:
865:
861:
851:
849:
837:
832:
831:
827:
817:
815:
814:on 4 April 2017
811:
805:
797:. p. 197.
790:
783:
764:
763:
759:
749:
747:
735:
730:
729:
720:
710:
708:
696:
691:
690:
681:
666:
662:
653:
651:
641:
639:
634:
633:
629:
624:
592:Bagoong monamon
579:Anchovy essence
575:
568:
560:
551:
460:
385:
270:
131:
100:
63:Place of origin
22:
17:
12:
11:
5:
1298:
1296:
1288:
1287:
1282:
1280:Anchovy dishes
1272:
1271:
1267:
1266:
1243:
1242:
1240:
1239:
1231:
1223:
1219:Myeongnan-jeot
1215:
1207:
1199:
1191:
1182:
1179:
1178:
1173:
1171:
1170:
1163:
1156:
1148:
1140:
1139:
1099:
1058:
1024:
990:
961:
927:
893:
859:
825:
803:
757:
718:
679:
677:
676:
626:
625:
623:
620:
619:
618:
612:
604:
596:
588:
582:
574:
571:
570:
569:
561:
554:
550:
547:
459:
456:
417:are made into
407:osari-myeolchi
384:
381:
269:
266:
218:Korean cuisine
175:
174:
167:
161:
160:
153:
147:
146:
139:
133:
132:
121:
119:
113:
112:
102:
101:
99:
98:
83:
80:
79:
74:
70:
69:
64:
60:
59:
52:
48:
47:
41:
37:
36:
15:
13:
10:
9:
6:
4:
3:
2:
1297:
1286:
1283:
1281:
1278:
1277:
1275:
1265:
1260:
1255:
1251:
1237:
1236:
1232:
1229:
1228:
1224:
1222:(pollock roe)
1221:
1220:
1216:
1213:
1212:
1211:Myeolchi-jeot
1208:
1205:
1204:
1200:
1197:
1196:
1192:
1189:
1188:
1184:
1183:
1180:
1176:
1169:
1164:
1162:
1157:
1155:
1150:
1149:
1146:
1128:
1125:(in Korean).
1124:
1123:
1118:
1108:
1106:
1104:
1100:
1087:
1083:
1079:
1078:
1073:
1067:
1065:
1063:
1059:
1047:
1044:(in Korean).
1043:
1042:
1037:
1028:
1025:
1013:
1010:(in Korean).
1009:
1008:
1003:
994:
991:
978:
977:
972:
965:
962:
950:
947:(in Korean).
946:
945:
940:
931:
928:
916:
913:(in Korean).
912:
911:
906:
897:
894:
882:
879:(in Korean).
878:
877:
872:
863:
860:
848:
845:(in Korean).
844:
843:
838:
829:
826:
810:
806:
804:9788928503254
800:
796:
788:
784:
780:
775:
771:
767:
761:
758:
746:
743:(in Korean).
742:
741:
736:
727:
725:
723:
719:
707:
704:(in Korean).
703:
702:
697:
688:
686:
684:
680:
673:
672:
667:
661:
660:
649:
648:
640:
631:
628:
621:
616:
613:
610:
609:
605:
602:
601:
597:
594:
593:
589:
586:
585:Anchovy paste
583:
580:
577:
576:
572:
567:
566:
558:
553:
548:
546:
544:
540:
536:
532:
531:
526:
522:
517:
515:
511:
510:myeolchi-jeot
507:
506:Geomun Island
502:
501:(side dish).
500:
499:
494:
493:Myeolchi-jeot
490:
489:myeolchi-jeot
486:
485:myeolchi-jeot
482:
481:myeolchi-jeot
474:
473:
468:
464:
457:
455:
453:
449:
448:myeolchi-jeot
445:
444:
439:
438:
433:
429:
428:
422:
420:
416:
412:
408:
404:
403:
398:
397:Myeolchi-jeot
394:
390:
389:Myeolchi-jeot
382:
380:
378:
368:
358:
354:
350:
346:
342:
338:
334:
324:
314:
304:
303:
298:
294:
284:
274:
273:Myeolchi-jeot
267:
265:
263:
262:myeolchi-jeot
259:
255:
254:Chuja Islands
251:
250:Jeju language
247:
246:myeolchi-jeot
237:
236:
231:
227:
223:
222:myeolchi-jeot
219:
215:
214:
209:
208:
204:. Along with
203:
199:
198:
193:
183:
182:
181:Myeolchi-jeot
172:
168:
166:
162:
158:
157:myŏlch'i-chŏt
154:
152:
148:
144:
143:myeolchi-jeot
140:
138:
134:
120:
118:
114:
111:
107:
97:
96:
95:Myeolchi-jeot
90:
85:
84:
81:
78:
75:
71:
68:
65:
58:
57:
53:
49:
45:
42:
34:
29:
25:
24:Myeolchi-jeot
19:
1233:
1227:Ojingeo-jeot
1225:
1217:
1210:
1209:
1201:
1193:
1185:
1130:. Retrieved
1120:
1090:. Retrieved
1086:the original
1075:
1049:. Retrieved
1039:
1027:
1015:. Retrieved
1005:
993:
981:. Retrieved
974:
964:
952:. Retrieved
942:
930:
918:. Retrieved
908:
896:
884:. Retrieved
874:
862:
850:. Retrieved
840:
828:
816:. Retrieved
809:the original
795:Korea Herald
786:
778:
760:
748:. Retrieved
738:
709:. Retrieved
699:
669:
652:. Retrieved
645:
630:
607:
599:
591:
562:
542:
538:
534:
528:
524:
520:
518:
513:
509:
503:
496:
492:
488:
484:
480:
478:
475:(pork belly)
470:
466:
458:Culinary use
451:
447:
441:
435:
425:
423:
418:
406:
400:
396:
388:
386:
366:
356:
352:
348:
344:
340:
336:
332:
322:
312:
300:
296:
282:
272:
271:
261:
258:South Jeolla
245:
234:
233:
221:
211:
205:
195:
191:
180:
179:
178:
109:
94:
54:
43:
23:
18:
979:(in Korean)
868:"myeolchi"
782:한국민속종합조사보고서
654:22 February
650:(in Korean)
432:coarse salt
411:Jeju Island
383:Preparation
230:Jeju Island
228:, while in
110:Korean name
93:Media:
1274:Categories
1033:"mitjeot"
999:"metjeot"
732:"Meljeot"
622:References
615:Fish sauce
395:en masse.
1235:Saeu-jeot
1214:(anchovy)
1203:Jogi-jeot
1077:Korea.net
563:Myeolchi-
514:myeoljang
472:ogyeopsal
207:saeu-jeot
202:anchovies
77:Anchovies
1238:(shrimp)
1198:(oyster)
740:Doopedia
701:Doopedia
573:See also
415:Seogwipo
345:myeolchi
283:myeolchi
1285:Jeotgal
1230:(squid)
1195:Guljeot
1175:Jeotgal
1132:24 June
1112:서, 혜경.
1051:23 June
1017:23 June
954:23 June
920:23 June
902:"jeot"
886:23 June
852:23 June
776:(ed.).
750:24 June
711:24 June
565:aekjeot
549:Gallery
543:banchan
539:Meljeot
535:meljeot
525:meljeot
521:meljeot
498:banchan
467:Meljeot
419:meljeot
402:gimjang
367:mitjeot
357:metjeot
353:meljeot
313:Meljeot
299:), and
293:anchovy
235:meljeot
213:jeotgal
197:jeotgal
56:Jeotgal
44:Meljeot
1250:Portal
1190:(crab)
1187:Gejang
983:4 June
936:"mel"
818:15 May
801:
789:]
427:sokuri
365:) and
226:kimchi
117:Hangul
86:
1092:6 May
812:(PDF)
791:(PDF)
785:[
642:(PDF)
443:onggi
437:onggi
375:) in
341:myeol
190:) or
67:Korea
1264:Food
1134:2017
1094:2008
1053:2017
1019:2017
985:2017
956:2017
922:2017
888:2017
854:2017
820:2008
799:ISBN
774:CHRI
770:MCPI
752:2017
713:2017
656:2017
600:Budu
530:ssam
349:-chi
333:jeot
302:jeot
51:Type
1116:멸치젓
836:멸치젓
695:멸치젓
504:In
337:mel
323:mel
278:멸치젓
248:in
216:in
187:멸치젓
165:IPA
126:멸치젓
1276::
1119:.
1102:^
1080:.
1074:.
1061:^
1038:.
1035:밋젓
1004:.
1001:멧젓
973:.
941:.
907:.
873:.
870:멸치
839:.
768:,
737:.
734:멜젓
721:^
698:.
682:^
668:.
644:.
537:.
421:.
379:.
372:밋젓
362:멧젓
318:멜젓
288:멸치
264:.
244:;
241:멜젓
232:,
1252::
1167:e
1160:t
1153:v
1136:.
1096:.
1055:.
1021:.
987:.
958:.
938:멜
924:.
904:젓
890:.
856:.
822:.
754:.
715:.
658:.
369:(
359:(
328:멜
325:(
315:(
308:젓
305:(
295:(
285:(
275:(
238:(
184:(
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
