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Guljeot
Guljeot (oyster jeotgal).jpg
Alternative names Salted oyster
Type Jeotgal
Place of origin Korea
Associated national cuisine Korean cuisine
Korean name
Hangul 굴젓
Hanja n/a
Revised Romanization guljeot
McCune–Reischauer kukjŏt

Guljeot (Hangul: 굴젓) or salted oyster is a jeotgal (salted seafood) made by salting and fermenting oyster. It is a popular banchan (side dish) served as an accompaniment to bap (cooked rice).

Preparation

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

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