# Guljeot
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> Markdown URL: https://mediated.wiki/source/Guljeot.md
> Source: https://en.wikipedia.org/wiki/Guljeot
> Source revision: 1294674699
> License: Creative Commons Attribution-ShareAlike 4.0 International (https://creativecommons.org/licenses/by-sa/4.0/)
{{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](/source/Korea)
| region =
| national_cuisine = [Korean cuisine](/source/Korean_cuisine)
| creator =
| year =
| mintime =
| maxtime =
| type = ''[Jeotgal](/source/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](/source/jeotgal)'' (salted seafood) made by salting and [fermenting](/source/fermentation_in_food_processing) [oyster](/source/oyster).[{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=405385|title=guljeot|website=[Standard Korean Language Dictionary](/source/Standard_Korean_Language_Dictionary)|publisher=[National Institute of Korean Language](/source/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}}][{{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](/source/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}}][{{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](/source/The_Korea_Foundation)|year=2014|editor-last=Yoon |editor-first=Ho-mi |location=Seoul |pages=46|via=[issuu](/source/issuu)}}] It is a popular ''[banchan](/source/banchan)'' (side dish) served as an accompaniment to ''[bap](/source/bap_(food))'' (cooked rice).
== Preparation ==
Small, fresh [oyster](/source/oyster)s are shucked, washed gently in salt water, salted with [coarse salt](/source/Korean_brining_salt), and allowed to ferment for five days.[{{Cite web|url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000821778|title=guljeot|website=[Doopedia](/source/Doopedia)|publisher=[Doosan Corporation](/source/Doosan_Corporation)|language=ko |script-title=ko:굴젓|access-date=27 April 2017}}] It is then seasoned with minced [garlic](/source/garlic), finely chopped [onion](/source/onion), ''[gochutgaru](/source/gochutgaru)'' (chili powder), and optionally julienned [radish](/source/Korean_radish) and/or [pear](/source/Korean_pear).