Myeolchijeot: Perbedaan antara revisi

'''''Myeolchijeot''''' atau '''''myeolchi jeot''''' adalah jenis [[jeotgal]] dengan bahan utama [[teri]] yang diasinkan. ''Myeolchijeot'' banyak digunakan untuk bahan pembuatan [[kimchi]].<ref name="guknip">{{cite web|title=제4장 찬류|url=http://www.nricp.go.kr/kr/data/mkr/original/download.jsp?no=1201&mode=file1 |publisher=국립문화재연구소 |page=8~10p|file=pdf |accessdate=2008-05-15|language=Korean}} {{Dead link|date=October 2010|bot=H3llBot}}</ref> Myeolchijeot memiliki arti ''myeolchi'' ([[hangul|멸치]] teri) dan ''[[jeot]]'' (diasinkan). Teri ditangkap di pesisir selatan Korea Selatan. Proses pembuatannya dengan cara memberikan garam sekitar 15 hingga 20% dari jumlah berat ikan, kemudian difermentasikan selama 2 hingga 3 bulan di dalam ''jangdok''.<ref>{{cite web|url=http://www.korea.net/korea/kor_loca.asp?code=G070304 |title=The Ingredients for Kimchi and Their Characteristics |work=Salted and fermented fish (Jeotgal) |publisher=The Korean Culture and Information Service Center (KOIS) |accessdate=2008-05-06 |archiveurl = http://web.archive.org/web/20080328070045/http://www.korea.net/korea/kor_loca.asp?code=G070304 <!-- Bot retrieved archive --> |archivedate = 2008-03-28}}</ref>

* [[Jeotgal]]

* [[Saeujeot]]

* [[Kimchi]]

* {{ko}} [http://www.encyber.com/search_w/ctdetail.php?masterno=62128&contentno=62128 General information about ''myeolchijeot''] at the [[Doosan Encyclopedia]]

* {{ko}} [http://100.empas.com/dicsearch/pentry.html?s=K&i=242422&v=44 멸치젓] at [[EncyKorea]]