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Korean

Jeotgal

Korea's salted fermented seafood, made here in the classic saeu-jeot style: tiny shrimp packed in coarse sea salt and left to cure until the flesh turns pink and translucent and the brine runs clear amber. A spoonful is dressed with chilli flakes and sesame to eat as a banchan with rice, and the rest seasons kimchi, soups and steamed egg.

SidesPescatarian25g+ proteinUnder 400 kcalUnder 20g carbsUnder 30 min
25 minEasy210 kcalper serving
Jeotgal

Method

  1. Tip 250 g of tiny raw shrimp into a bowl of cold water and swirl gently with your hand to loosen grit and any broken pieces; lift them out rather than pouring, and repeat once more with fresh water. Spread them in a sieve and leave to drain for 20 minutes, until the shells look dry and no water drips from the bottom — surface water dilutes the cure and invites spoilage.
  2. Put the drained shrimp in a dry, non-reactive bowl with 55 g of coarse Korean sea salt and turn them over with a clean spoon or gloved hand for a minute, until every shrimp is chalky with salt and the salt is evenly distributed with none sitting loose in the bottom of the bowl.
  3. Pack the salted shrimp into a sterilised glass jar in layers, pressing each layer down firmly with the back of a spoon so no air pockets remain and the shrimp sit below the rim. Scatter the remaining 10 g of coarse sea salt over the surface as a sealing cap.

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Per serving

210kcal
34gprotein
4gcarbs
5gfat
0gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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