Myeolchi-jeot
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| Main ingredient | Japanese anchovy |
|---|---|
| Place of origin | Korea |
| Alternative names | Meljeot, salted anchovies |
| Date of Reg. | |
| Date of Upd. | |
| ID | 2038824 |
About Myeolchi-jeot
Myeolchi-jeot or salted anchovies is a variety of jeotgal, made by salting and fermenting anchovies. Along with saeu-jeot, it is one of the most commonly consumed jeotgal in Korean cuisine. In mainland Korea, myeolchi-jeot is primarily used to make kimchi, while in Jeju Island, meljeot is also used as a dipping sauce.
