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Yukjeot (육젓, 六젓, six jeot) is made with shrimp harvested in June and is regarded as the highest quality jeot. It is the saeu-jeot most preferred for making kimchi because of its richer flavor and bigger shrimp than other saeu-jeot. The shrimp in
Yukjoet have red heads and tails.
590:) is made with the eggs of medium-sized red shrimp harvested in April. It was presented to the royal court as a local product during the late period of the Joseon dynasty and currently is only produced in Okgu-gun, North Jeolla Province.
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largely depends on the freshness of the shrimp. In warm weather, fishermen may immediately add salt for preliminary preservation.
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578:) is made with shrimp that have thick, stiff, yellowish shells. It is considered to be the lowest quality saeu-jeot.
673:[Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes]
434:. As it ferments, the jeot changes from transparent to light violet or brown in color and becomes soft in texture.
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568:(잡젓, literally mixed jeot) which is made with several types of small shrimp without special selection.
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632: – Traditional Lao condiment made from pickled or fermented fish that has been cured
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538:), small shrimp caught only in clean freshwater of valleys. It is a local specialty of
499:(동백하젓 冬白蝦) is made with shrimp harvested in February whose bodies are white and clean.
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is widely used throughout Korean cuisine but is mostly used as an ingredient in
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638: – Fish sauce originating from east coast of Peninsular Malaysia
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422:. They are harvested in August and September in small amounts where
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276:) and are smaller and have thinner shells than ordinary shrimp.
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312:) is made with shrimp harvested from the end of January In the
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depend on the kind of shrimp used and when they are harvested.
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748:(in Korean). 광천수산영어조합법인. 2004-09-06. Archived from
418:. The shrimp used for it is the smallest among all
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614: – Korean side dish of fermented vegetables
262:and dipping pastes. The shrimp used for making
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608: – Korean salted and fermented anchovies
495:) is made with shrimp harvested in November.
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620: – Culinary traditions of Korean people
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238:. The name consists of the two Korean words
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402:family which is called gonjaeng-i or jaha (
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452:. It is a local specialty of Seosan-gun,
365:) is made with shrimp harvested in July.
704:(Press release) (in Korean). 2014-05-02.
346:) is made with shrimp harvested in May.
336:) in the west coast of the South Korea.
671:"주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안"
14:
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797:(in Korean). Fooddesk.com. 1996-08-31.
602: – Korean salted seafood category
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701:National Institute of Korean Language
679:National Institute of Korean Language
650: – Malay salted shrimp condiment
168:
725:(in Korean). 국립문화재연구소. pp. 8–10
316:(lunar) through April. It is called
24:
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27:Fermented shrimp in Korean cuisine
25:
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644: – Condiment made from fish
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771:"곤쟁이류 (절지동물) (opossum shrimp)"
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695:주요 한식명 로마자 표기 및 표준 번역 확정안 공지
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626: – Fermented condiment
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814:General information about
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211:. It is the most consumed
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957:Shrimp and prawn as food
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966:List of shrimp dishes
564:) is commonly called
540:South Jeolla Province
203:food made with small
170:[sɛ̝.u.dʑʌt̚]
1187:Shrimp on the barbie
542:. It is also called
454:Chungcheong Province
430:of the abyss of the
136:Revised Romanization
95:Media: Saeu-jeot
1217:White boiled shrimp
34:
1197:Shrimp roe noodles
1067:Ginataang kalabasa
1047:Eating live shrimp
193:) is a variety of
30:
1234:
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1122:Pininyahang hipon
1117:Nilasing na hipon
1057:Fried shrimp cake
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794:천연 건강식품인 전라도의 토하젓
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150:McCune–Reischauer
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47:Alternative names
16:(Redirected from
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1112:Moon shrimp cake
1107:Mee bandung Muar
1082:Halabos na hipon
1007:Camaron rebosado
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75:Main ingredients
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314:Korean calendar
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279:The quality of
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65:Place of origin
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1022:Dancing shrimp
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1012:Char kway teow
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436:Gonjaeng-ijeot
400:opossum shrimp
374:Gonjaeng-ijeot
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248:, shrimp) and
209:Korean cuisine
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1282:Shrimp dishes
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900:(pollock roe)
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889:Myeolchi-jeot
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773:(in Korean).
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752:on 2011-07-13
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606:Myeolchi-jeot
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570:Daetdaegijeot
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328:dotddegi jeot
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318:deddeugi jeot
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291:The types of
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218:myeolchi-jeot
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199:, salted and
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50:Salted shrimp
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1207:Suam na mais
1202:Shrimp toast
1192:Shrimp paste
1052:Fried shrimp
1032:Dried shrimp
912:
911:
905:Ojingeo-jeot
903:
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754:. Retrieved
750:the original
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727:. Retrieved
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683:. Retrieved
681:. 2014-07-30
662:
624:Shrimp paste
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1027:Dobin mushi
982:Balao-balao
811:(in Korean)
667:(in Korean)
440:gogaemijeot
426:mixes with
266:are called
236:South Korea
215:along with
187::
109:Korean name
1266:Categories
1182:Shrimp mix
1142:Prawn roll
1002:Cahuamanta
779:Britannica
756:2007-12-20
729:2007-12-20
685:2017-02-23
655:References
642:Fish sauce
544:saengijeot
497:Dongbaekha
438:is called
432:Yellow Sea
424:freshwater
1092:Kaeng som
913:Saeu-jeot
892:(anchovy)
881:Jogi-jeot
816:saeu-jeot
582:Saeualjŏt
476:In winter
420:saeu-jeot
350:In summer
299:In spring
293:saeu-jeot
281:saeu-jeot
268:jeot-saeu
264:saeu-jeot
256:Saeu-jeot
227:, salted
201:fermented
180:Saeu-jeot
142:saeu-jeot
32:Saeu-jeot
1147:Saeujeot
1017:Cincalok
997:Biyaring
916:(shrimp)
876:(oyster)
745:새우젓 (육젓)
648:Cincalok
594:See also
508:Tohajeot
481:Dongjeot
428:seawater
384:jahajeot
156:saeu-jŏt
18:Saeujeot
1277:Jeotgal
1097:Linapay
1087:Har gow
1077:Hae mee
987:Balchão
977:Bagoong
908:(squid)
873:Guljeot
853:Jeotgal
600:Jeotgal
566:japjeot
470:yukjeot
460:Chujeot
369:In fall
357:Chajeot
304:Putjeot
229:anchovy
213:jeotgal
196:jeotgal
59:Jeotgal
1242:Portal
1212:Vatapá
868:(crab)
865:Gejang
719:제4장 찬류
630:Padaek
612:Kimchi
556:Jajeot
532:;
516:;
489:;
416:Korean
408:;
392:;
260:kimchi
205:shrimp
185:Korean
116:Hangul
88:
79:Shrimp
1072:Gumbo
723:(pdf)
675:(PDF)
448:) in
414:) in
382:) or
338:Ojeot
326:) or
287:Types
234:) in
69:Korea
1256:Food
775:Daum
636:Budu
587:새우알젓
575:댓대기젓
524:toha
445:고개미젓
379:곤쟁이젓
333:돗떼기젓
323:데뜨기젓
251:jeot
240:saeu
232:jeot
55:Type
552:).
549:생이젓
519:土蝦젓
513:토하젓
395:紫蝦젓
389:자하젓
273:젓새우
224:멸치젓
207:in
190:새우젓
164:IPA
125:새우젓
1268::
698:.
677:.
561:자젓
535:土蝦
529:토하
492:冬젓
486:동젓
472:.
465:추젓
456:.
411:紫蝦
405:자하
362:차젓
343:오젓
309:풋젓
254:.
245:새우
1244::
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
_jeotgal_(Caridea)_3.jpg)
