Guljeot

{{Short description|Korean salted oyster side dish}} {{Italic title}} {{Infobox food | name = ''Guljeot'' | image = Guljeot (oyster jeotgal).jpg | caption = | alternate_name = Salted oyster | country = Korea | region = | national_cuisine = Korean cuisine | creator = | year = | mintime = | maxtime = | type = ''Jeotgal'' | course = | served = | main_ingredient = | minor_ingredient = | variations = | serving_size = 100g | calories = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | other = | module = {{Infobox Korean name/auto | child = yes | hangul = 굴젓 | ipa = {{ipa|ko|kul.dʑʌt̚|}} }} }}

'''''Guljeot''''' ({{Korean|hangul=굴젓}}) or '''salted oyster''' is a ''jeotgal'' (salted seafood) made by salting and fermenting oyster.<ref name="SKLD">{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=405385|title=guljeot|website=Standard Korean Language Dictionary|publisher=National Institute of Korean Language|language=ko|script-title=ko:굴젓|access-date=27 April 2017|archive-date=28 April 2017|archive-url=https://web.archive.org/web/20170428051750/http://stdweb2.korean.go.kr/search/View.jsp?idx=405385|url-status=dead}}</ref><ref name="Visessanguan">{{Cite book|url=https://books.google.com/books?id=PVfSBQAAQBAJ|title=Handbook of Indigenous Foods Involving Alkaline Fermentation|last1=Visessanguan|first1=Wonnop|last2=Chaikaew |first2=Siriporn |publisher=CRC Press|year=2014|isbn=978-1-4665-6529-6|editor-last=Sarkar |editor-first=Prabir K. |location=Boca Raton, Florida |pages=222|language=English |chapter=Shellfish Products |editor-last2=Nout|editor-first2=M. J. Robert}}</ref><ref name="Chun">{{Cite book|url=https://issuu.com/the_korea_foundation/docs/korean_food_guide_800__english_/46|title=Korean Food Guide 800|last=Chun |first=Hui-jung |publisher=The Korea Foundation|year=2014|editor-last=Yoon |editor-first=Ho-mi |location=Seoul |pages=46|via=issuu}}</ref> It is a popular ''banchan'' (side dish) served as an accompaniment to ''bap'' (cooked rice).

== Preparation == Small, fresh oysters are shucked, washed gently in salt water, salted with coarse salt, and allowed to ferment for five days.<ref name="Doo">{{Cite web|url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000821778|title=guljeot|website=Doopedia|publisher=Doosan Corporation|language=ko |script-title=ko:굴젓|access-date=27 April 2017}}</ref> It is then seasoned with minced garlic, finely chopped onion, ''gochutgaru'' (chili powder), and optionally julienned radish and/or pear.<ref name="Doo" /> It is then aged for three to four days, and is served with a drizzle of sesame oil.<ref name="Doo" />

== Gallery == <gallery> 서산 9미 어리굴젓.jpg|''Eori-guljeot'' </gallery>

== References == {{Reflist}}

Category:Jeotgal Category:Oyster dishes