Guljeot

Guljeot (Korean: 굴젓) or salted oyster is a jeotgal (salted seafood) made by salting and fermenting oyster.^[1][2][3] It is a popular banchan (side dish) served as an accompaniment to bap (cooked rice).

Guljeot

Alternative names	Salted oyster
Type	Jeotgal
Place of origin	Korea
Associated cuisine	Korean cuisine
Korean name
Hangul	굴젓
RR	guljeot
MR	kuljŏt
IPA	[kul.dʑʌt̚]
Media: Guljeot

Preparation

Small, fresh oysters are shucked, washed gently in salt water, salted with coarse salt, and allowed to ferment for five days.^[4] It is then seasoned with minced garlic, finely chopped onion, gochutgaru (chili powder), and optionally julienned radish and/or pear.^[4] It is then aged for three to four days, and is served with a drizzle of sesame oil.^[4]

Gallery

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  Eori-guljeot