Guljeot
Guljeot () or salted oyster is a "jeotgal" (salted seafood) made by salting and fermenting oyster. It is a popular "banchan" (side dish) served as an accompaniment to "bap" (cooked rice). Preparation. Small, fresh oysters are shucked, washed gently in salt water, salted with coarse salt and let ferment for five days. It is then seasoned with minced garlic, finely chopped onion, "gochutgaru" (chili powder), and optionally julienned radish and/or pear. It is let age for three to four days, and is served with a drizzle of sesame oil.