Changnan Jeotgal
Quick answer
- Total time
- At least 3 days 35 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Pollock innards are salted for 30 minutes, then mixed with gochugaru, garlic, ginger and fish sauce and left in the fridge for at least three days to become jeotgal, a Korean salted relish.
Read more
Most of the work is in the first wash: the innards are rubbed in cold water again and again until the rinse water runs clearer and the surface is less slick.
Ingredients
Instructions
- 1
Rub 600 g pollock intestines under cold running water several times to remove slime and impurities.
Keep rinsing until the water looks clearer and the surface no longer feels slippery.
- 2
Drain lightly, sprinkle 70 g coarse salt evenly over the intestines, and cure it in the refrigerator for 30 minutes.
- 3
Rinse the salted intestines briefly in cold water to remove only the surface salt, not all seasoning.
Drain in a colander, then press with paper towels so no visible moisture remains.
- 4
Mix 3 tablespoons gochugaru, 1 tablespoon minced garlic, 1 teaspoon minced ginger, 1 tablespoon fish sauce, and 1 teaspoon sugar.
Rest for 5 minutes so the flakes hydrate and the paste thickens.
- 5
Add the seasoning paste to the patted-dry intestines and mix thoroughly with a gloved hand or spoon.
When every piece is evenly red, drizzle in 1 teaspoon sesame oil to round out the aroma.
- 6
Pack the seasoned intestines tightly into an airtight container, pressing out air pockets, and refrigerate for at least 3 days.
Serve small amounts on hot steamed rice, using a clean spoon each time.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Young Napa Kimchi (Spring Cabbage Quick Ferment)
coarse salt, minced ginger
Korean Spicy Fermented Squid Jeotgal
coarse salt, minced ginger
Korean Bangwool Yangbaechu Kimchi (Brussels Sprout Kimchi)
coarse salt, minced ginger