Photo: 국립국어원, CC BY-SA 2.0 kr, Wikimedia Commons
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About this dish
Myeolchi-jeot (Korean: 멸치젓) or salted anchovies is a variety of jeotgal (salted seafood), made by salting and fermenting anchovies. Along with saeu-jeot (salted shrimps), it is one of the most commonly consumed jeotgal in Korean cuisine. In mainland Korea, myeolchi-jeot is primarily used to make kimchi, while in Jeju Island, meljeot is also used as a dipping sauce. The Chuja Islands, located between South Jeolla and Jeju, are famous for producing the highest quality myeolchi-jeot.
Description: Wikipedia — Myeolchi-jeot, CC BY-SA 4.0
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