Baku Kitchen! An independent reference of traditional food

Jeotgal

젓갈

Salted fermented shrimp, anchovy or oyster, spooned into kimchi or eaten as banchan

South Korea Fermented & pickled One for the adventurous

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
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A full recipe for this dish has not been written yet.

History

Salted seafood appears in Korea’s earliest food records; shrimp jeot from the west coast became indispensable for seasoning kimchi.

Frequently asked questions

What is Jeotgal?

Jeotgal is a fermented & pickled from South Korea: salted fermented shrimp, anchovy or oyster, spooned into kimchi or eaten as banchan. Salted seafood appears in Korea’s earliest food records; shrimp jeot from the west coast became indispensable for seasoning kimchi.

Made with

shellfishfish

Cooked

fermented

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

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