Myeolchi-jeot
Where myeolchi-jeot sits on the table
Spring anchovy from the South Sea cured with bamboo salt — the source of savory depth
Myeolchi-jeot is the most widely used jeotgal and the one you rarely see on the table, because it usually goes into kimchi or dissolves into the finish of a broth. Anchovies caught in spring fatten ahead of spawning and are the ones kept for jeotgal; salted and left for months, even the bones break down into a liquid. When people say the depth of Jeolla-style kimchi comes from myeolchi-jeot, this liquid is what they mean. Less a side dish in itself than the ingredient that decides how far the taste of another dish will go.
- Chun-jeot
- Made with anchovies caught in spring. They are fatter, so they are kept for jeotgal.
- Chu-jeot
- Made with autumn anchovies. Lighter than the spring catch.
- Solid jeotgal · fish sauce
- Use the fermented solids as jeotgal; strain off only the liquid to make fish sauce.
How to eat it, and what with
One meal of 50 g makes a side dish on its own, and what it sits beside changes what it does.
How
- 01
Gimjang (annual kimchi-making) seasoning
The base that sets the savory depth of cabbage kimchi and kkakdugi. Season with jeotgal instead of salt.
- 02
Seasoning greens and salads
A few drops in seasoned spinach or bean sprouts. Depth without soy sauce.
- 03
Savory depth in soups
It fills out the finish of doenjang or sea mustard soup — savory depth alone, with no flavor enhancer.
With what
- Cabbage kimchi · chonggak kimchi
- The depth of Jeolla-style kimchi usually comes from myeolchi-jeot. Where saeu-jeot seasons cleanly, myeolchi-jeot presses down and deepens.
- Ssamjang · gangdoenjang
- A few drops stirred into doenjang bring up savory depth rather than saltiness. The difference is clear when it is served with leaves for wrapping.
- Oi-sobagi · chive kimchi
- Used instead of salt when mixing the filling, it lets the fermentation settle in faster.
- Siraegi · ugeoji
- It suits dried vegetable greens especially well, adding a savory depth that doenjang alone does not give.
It ships in two formats
A pouch you open for one meal, and a jar that stays on the table. The contents are the same; only where they sit differs.
- Main ingredient
- Korean-produced anchovy · bamboo salt (jeotgal grade)
- Origin
- 100% Korean-produced — spring anchovy from the south coast, sourced directly at the landing site
- Bamboo-salt target
- −40% against conventional myeolchi-jeot
- Pasteurization
- Non-thermal HPP · high pressure
- Distribution
- Chilled 0–10°C · shelf life target up to 120 days
50g
POUCH
One meal per person · exact portion
It holds exactly one meal, so nothing is left over. A new pack is opened each time, so the taste and the hygiene of the first mouthful hold to the last, and it lies flat enough to drop into a lunchbox or a camping bag.
- Format
- Flat standing pouch
- Opening
- Single opening · a new pack each time
- Contents visible
- Round window at the front right shows the raw material
85g
JAR
A household staple · straight onto the table
A format for tables where several people share and for a side dish kept on hand. The clear jar shows the contents, so the condition of the raw material is visible, and it is refrigerated with the lid closed.
- Format
- Clear round jar
- Opening
- Resealable lid · refrigerate after opening
- Contents visible
- The whole jar is clear, so the contents are fully visible
* The specifications shown are development targets.
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