Jogi Jeotgal
Quick answer
- Active time
- 35 min
- Waiting
- See the steps
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Whole yellow croaker spends two days buried in sea salt in the fridge, then gets a coat of garlic, ginger, chili flakes and cheongju (clear rice wine) and goes back to the fridge for 5 to 7 days.
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Unlike jeotgal left to ferment at room temperature for a long time, every stage here happens in the fridge. The seasoning has to reach inside the belly as well as the skin, otherwise the flesh near the bone stays plain. Small pieces go with plain rice or into kimchi jjigae.
Ingredients
Instructions
- 1
Remove the gills and internal organs from 800 g yellow croaker, then rinse under cold running water until no blood remains.
Press paper towels inside the cavity and over the skin until the fish is fully dry.
- 2
Spread 45 g sea salt evenly across the bottom of an airtight container.
Lay the croaker in a single layer without overlapping, then cover it with the remaining 45 g salt until the skin and flesh are no longer visible.
- 3
Refrigerate for 2 days for the first cure.
When the flesh feels firm, tight, and slightly contracted, remove the fish and gently shake off only the damp salt or press the surface lightly with paper towels.
- 4
Mix 1 tbsp minced garlic, 1 tsp minced ginger, 1 tbsp Korean chili flakes, 2 tbsp rice wine, and 1 tsp sugar first.
Stir until the sugar dissolves slightly and the seasoning becomes a thick, spreadable paste.
- 5
Rub the seasoning over the outside and inside cavity in several thin passes.
Spread out any clumps because thick pockets of paste cure unevenly and can leave harsh raw garlic, ginger, or rice wine notes.
- 6
Seal the container again and refrigerate for 5 to 7 days.
When the seasoning has stained the flesh red and the texture feels firmer, serve only small portions over rice or add a little to kimchi jjigae.
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