Myeolchijeot or Myeolchi jeot is a variety of jeotgal, a salted fermented dish made with anchovies in Korean cuisine. It is the most frequently consumed variety of jeotgal, along with saeujeot (salted shrimp jeot) in South Korea. The name consists of the two Korean words, saeu (멸치 anchovy) and jeot. Myeolchijeot is mostly used as an ingredient in kimchi. Anchovies are harvested in the southern shores of South Korea. Salt weighing 15 to 20% of the anchovies is added to washed fresh… (More on Myeolchijeot)