Myeolchi-jeot
Myeolchi-jeot (멸치젓) or salted anchovies is a variety of jeotgal (salted seafood), made by salting and fermenting anchovies. Along with saeu-jeot (salted shrimps), it is one of the most commonly consumed jeotgal in Korean cuisine. In mainland Korea, myeolchi-jeot is primarily used to make kimchi, while in Jeju Island, meljeot (멜젓; myeolchi-jeot in Jeju language) is also used as a dipping sauce. The Chuja Islands, located between South Jeolla and Jeju, are famous for producing the highest quality myeolchi-jeot.
| Alternative names | Meljeot, salted anchovies |
|---|---|
| Type | Jeotgal |
| Place of origin | Korea |
| Main ingredients | Anchovies |
| Korean name | |
| Hangul | 멸치젓 |
|---|---|
| Revised Romanization | myeolchi-jeot |
| McCune–Reischauer | myŏlch'i-chŏt |
| IPA | [mjʌl.tɕʰi.dʑʌt̚] |
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