Jogi Jeotgal
Quick answer
- Total time
- 35 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Jogi jeotgal uses 800 grams of yellow croaker that is first cured in sea salt and then coated with garlic, ginger, Korean chili flakes, rice wine, and sugar for a second refrigerated maturation.
Read more
Remove the gills and internal organs, rinse away the blood, and press paper towels inside the cavity and over the skin until the fish is dry. Spread 45 grams sea salt over the bottom of an airtight container, arrange the croaker without overlap, and cover it with the remaining 45 grams salt. Refrigerate for 2 days, then remove only the damp salt by shaking it off or pressing lightly with paper towels. Mix 1 tablespoon minced garlic, 1 teaspoon minced ginger, 1 tablespoon Korean chili flakes, 2 tablespoons rice wine, and 1 teaspoon sugar. Apply this paste in several thin passes over the skin and inside the cavity, spreading out any clumps. Seal the container again and refrigerate for 5 to 7 days. Remove only the amount needed for serving with rice or adding to kimchi jjigae. Separating the initial salt cure from the seasoned stage makes it possible to check that both coatings reach the fish evenly.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
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.
- 2Control
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.
- 3Season
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.
- 4Season
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.
- 5Season
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- 800 grams of yellow croaker cleaned of gills and internal organs and dried
- Finish cue
- Seal the container again and refrigerate for 5 to 7 days.
- Storage and reheating
- Jogi jeotgal uses 800 grams of yellow croaker that is first cured in sea salt and then coated with garlic, ginger, Korean chili flakes, rice wine, and sugar for a second refrigerated maturation.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
35min, 7 ingredients
Category median
17min, 7 ingredients
Based on 109 recipes
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