Cycle 13 – Item 29
3 (Thu) February 2022
-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-
Jeotgal is a type of Korean dish. Comprises a raw seafood – most commonly, in Seoul: squid (ojingeo), oyster (gul), clam (jogae), pollack roe (myeongran) – cut into small piece, pickled with ground red chili + fish sauce + sesame oil + salt + sugar + minced garlic, served with steamed rice. Along with kimchi and namul, jeotgal is a fundamental banchan.
I’ve come to appreciate jeotgal these days, especially ojingeo jeotgal, often found at the Korean restaurants near the office. Texturally, it’s kinda squishy/rubbery. Doesn’t taste like squid (raw squid doesn’t really taste like squid), mostly garlicky, salty, a touch spicy, a touch sweetish – provides a slight kick to make everything else a bit more interesting.
TIP 1: Drizzle sesame oil on top of a dish, just before serving, to enhance the Koreanness of flavor.
TIP 2: Sprinkle sesame seeds on top of a dish, just before serving, to enhance the Koreanness of appearance.
(See also GLOBAL FOOD GLOSSARY)