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| Alternative names | Meljeot, salted anchovies |
|---|---|
| Type | Jeotgal |
| Place of origin | Korea |
| Main ingredients | Anchovies |
| Korean name | |
| Hangul | 멸치젓 |
|---|---|
| Revised Romanization | myeolchi-jeot |
| McCune–Reischauer | myŏlch'i-chŏt |
| IPA | [mjʌl.tɕʰi.dʑʌt̚] |
Myeolchi-jeot (멸치젓) or salted anchovies is a variety of jeotgal (salted seafood), made by salting and fermenting anchovies.[1] 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,[2] while in Jeju Island, meljeot (멜젓; myeolchi-jeot in Jeju language) is also used as a dipping sauce.[3] The Chuja Islands, located between South Jeolla and Jeju, are famous for producing the highest quality myeolchi-jeot.[4]
- ^ National Institute of Korean Language (30 July 2014). 주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안 (PDF). National Institute of Korean Language (in Korean). Retrieved 22 February 2017.
- 주요 한식명 로마자 표기 및 표준 번역 확정안 공지. National Institute of Korean Language (Press release) (in Korean). 2014-05-02.
- ^ "Myeolchi-jeot" 멸치젓. Doopedia (in Korean). Doosan Corporation. Retrieved 24 June 2017.
- ^ "Meljeot" 멜젓. Doopedia (in Korean). Doosan Corporation. Retrieved 24 June 2017.
- ^ Cultural Properties Administration, MCPI (1984). Folkloric Studies Division, CHRI (ed.). Hanguk minsok jonghap josa bogoseo 한국민속종합조사보고서 [A General Survey Report of Korean Folklore] (PDF) (in Korean). Vol. 15. Seoul: Korea Herald. p. 197. ISBN 9788928503254. Archived from the original (PDF) on 4 April 2017. Retrieved 15 May 2008.