Korean Salted Anchovy Jeotgal
Myeolchi jeotgal is a traditional Korean fermented anchovy preserve made by layering cleaned small anchovies with sea salt in a sterilized container and pressing out trapped air before refrigerating. Over the first five days the salt draws moisture from the fish and begins breaking down proteins into concentrated umami compounds, at which point garlic, ginger, chili flakes, and rice wine are folded in to add aromatic complexity. The salt ratio must stay at or above twenty percent of the anchovy weight to prevent spoilage bacteria from taking hold. The finished jeotgal serves two purposes - stirred into kimchi seasoning paste as an umami backbone, or spooned directly over hot rice as a pungent, deeply savory side dish.
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Instructions
- 1
Clean anchovies by removing heads/guts, rinse quickly, and drain well.
- 2
Layer anchovies and salt in a sterilized container.
- 3
Press down to minimize trapped air.
- 4
After 5 days, mix in garlic, ginger, chili flakes, and rice wine.
- 5
Reseal and cure for at least 7 more days in the fridge.
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