Guljeot

Guljeot or salted oyster is a jeotgal made by salting and fermenting oyster. It is a popular banchan served as an accompaniment to bap.

Preparation

Small, fresh oysters are shucked, washed gently in salt water, salted with coarse salt, and allowed to ferment for five days. It is then seasoned with minced garlic, finely chopped onion, gochutgaru, and optionally julienned radish and/or pear. It is then aged for three to four days, and is served with a drizzle of sesame oil.