Gul-jeot
Where gul-jeot sits on the table
A reduced-salt eorigul-jeot that turns a winter delicacy into a year-round side dish
Gul-jeot used to disappear once winter ended. Oysters fatten in cold water and spoil as soon as the water warms, so they had to be eaten within the few months of the season or salted heavily and put away. Eorigul-jeot — lightly salted seasoned oyster jeotgal, cured with chili powder — was an attempt to stretch that short season a little. "Eori" comes from eolgan, meaning lightly salted. The less salt it is made with, the better it tastes and the harder it is to keep — that has long been the dilemma of eorigul-jeot, and it is exactly where this item starts.
- Eorigul-jeot
- Lightly salted oyster jeotgal. Chili powder gives it a red tone.
- Jinseokhwa-jeot
- Oyster jeotgal cured long enough to use the brine as well. Saltier and denser than eorigul-jeot.
- Season
- Oysters are in season from late autumn to early spring, when they fatten in cold water.
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
On freshly cooked rice
The simplest way to let the scent of oyster meet the sweetness of rice.
- 02
With gim or tofu
On toasted seaweed (gim), or on blanched tofu. It also works as reduced-salt anju (food served with alcoholic drinks).
- 03
Topping for noodles and bibim
It handles the seasoning and the aroma of janchi-guksu or bibimbap in one move.
With what
- Bossam · boiled pork
- It takes the place oysters have always had on the winter bossam table. The scent of oyster lifts the fat off the boiled pork so the next slice goes down lighter.
- Gimjang kimchi · geotjeori
- On tables where oysters go into the gimjang filling, the two were always one plate. Served with a freshly made geotjeori — fresh, unfermented kimchi — the scent of oyster and the sweetness of cabbage overlap.
- Radish salad · fresh sea mustard
- Something crisp and cold carries the dense scent of gul-jeot. A pairing the winter table has kept for a long time.
- Makgeolli · cheongju
- Gul-jeot has a strong scent, so it suits rice-brewed drinks better than stronger spirits. The sweetness of the grain does not cover the sweetness of the oyster.
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 oysters · chili powder · bamboo salt (jeotgal grade)
- Origin
- 100% Korean-produced — west and south coasts, in season in winter
- Bamboo-salt target
- −40% against conventional eorigul-jeot
- Pasteurization
- Non-thermal HPP · high pressure
- Distribution
- Chilled 0–10°C · shelf life target up to 90 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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