Myeolchi-jeot
Myeolchi-jeot () or salted anchovies is a variety of "jeotgal" (salted seafood), made by salting and fermenting anchovies. Along with "saeu-jeot" (salted shrimps), it is one of the most commonly consumed "jeotgal" in Korean cuisine. In mainland Korea, "myeolchi-jeot" is primarily used to make kimchi, while in Jeju Island, meljeot (; "myeolchi-jeot" in Jeju language) is also used as a dipping sauce. The Chuja Islands, located between South Jeolla and Jeju, are famous for producing the highest quality "myeolchi-jeot". Names and etymology. "Myeolchi-jeot" () is a compound of "myeolchi" (), the Korean word for anchovy ("Engraulis  japonicus"), and "jeot" (), the word meaning salted fermented seafood. "Meljeot" () is also a compound, consisting of "mel" (), the Jeju name for anchovy, and "jeot". The Jeju word "mel" is cognate with the first syllable "myeol" of the Korean word "myeolchi", whose second syllable "-chi" is a suffix attached to fish names. Similar forms to "meljeot" also occur in mainland Korean dialects, including "metjeot" () and "mitjeot" () in Gyeongsang dialect. Preparation. The anchovies for "Myeolchi-jeot" are harvested along the southern coasts of the Korean Peninsula en masse. "Myeolchi-jeot" used in the process called "gimjang" are prepared with mature anchovies known  as "osari-myeolchi" (flood tide anchovies), which are harvested in July and August. On Jeju Island, bigger anchovies harvested in the spring along the coasts of Seogwipo are made into "meljeot". Cleaned fresh anchovies are drained on "sokuri" (bamboo baskets), and salted with coarse salt weighing 15‒20% of the anchovies. In an "onggi" (earthenware jar), the anchovies and salt are put in layers, with the uppermost layer being a thick layer of salt, to prevent the anchovies from coming in contact with the air. The jar is sealed, and the salted anchovies are then allowed to ferment at for two  to three months in "onggi" (earthenware jars). Once the "myeolchi-jeot" has aged another couple of months, it becomes "myeolchi-jeot-guk" (anchovy extract). Culinary use. The liquid extract, made after around six months of fermentation of "myeolchi-jeot", is filtered and boiled to be used in kimchi. Alternatively, two parts "myeolchi-jeot" can be mixed with one part water, boiled over high heat, filtered, let set, and the upper, clear layer is used in kimchi. The boiled and filtered "myeolchi-jeot" liquid may also used to flavor seaweed dishes. "Myeolchi-jeot" made with boned anchovies are seasoned and eaten  as "banchan" (side dish). In Geomun Island, where it is difficult to grow soybeans, the remaining solids and cloudy lower layer of liquid after extracting the clear, upper liquid (anchovy extract) from "myeolchi-jeot" is used to make "myeoljang" (anchovy paste). In Jeju Island, "meljeot" is used as dipping sauce for grilled pork. In summer, "meljeot" is used in blanched soybean leaf "ssam" (wrap), and in winter, napa cabbage leaves are dipped in "meljeot". "Meljeot" may also be eaten as "banchan" (side dish), either as is or seasoned with garlic and chili peppers.