An important part of Korean cuisine is jeotgal, which comes in the form of several different varieties of fermented seafood-based condiments. They are made by mixing seafood with salt and other condiments and allowing the mixture to ferment in a cool place. Common seafood used for these purposes include anchovies, oysters, and clams. The most popular version is saeujeot, or shrimp-based jeotgal.

Jeotgal is added to many traditional Korean dishes in order to enhance their flavors. Even kimchi will frequently be mixed with fermented shrimp to give it a little extra kick. If you would like to experience the great taste of this popular Korean innovation, come on down to our Bellevue Korean restaurant tonight!