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JJEOTGAL IS THE KOREAN term for “salted seafood.” It can refer to a wide variety of condiments and side dishes, from its liquefied form (aekjeot: fish sauce) to pasty or chunky condiments that are served as part of the banchan (small dishes) of the Korean meal. The variety in Korean markets can be virtually endless in terms of the seafood used. Most forms of jjeotgal are purchased rather than made at home, but it can be done.
Essentially, clean and generously salt your choice of seafood, leaving it to cure for about six hours. Meanwhile, bring soy sauce, garlic, scallions, gochujang, ginger, and a bit of sugar to a boil (ratios depend on the amount of seafood, but about 2 cups of soy sauce to 1 pound of seafood with other ingredients included to taste). Pour while hot over salted seafood, then let stand for another hour. Drain and repeat this process another 5 or 6 times.
