Jeotgal refers tp salted fermented food in Korean cuisine. It is made with various seafood, such as shrimp, oysters, shellfish, fish, fish eggs, and fish intestines. Jeotgal (salted seafood) is made by salting and preserving seafood. The Korean Jeotgal has a distinctive taste which is developed in the process of salt-fermentation. Along with soybean paste, soy sauce , Gochujang, and kimchi, Jeotgal is one of the five (5) basic fermented pickles in Korean cuisine. While it is sometimes served as a separate side dish to rice, Jeotgal is also widely used to add flavor to various dishes including kimchi. Jeotgal comes in many types according to the main ingredient: saewoo-jeot (with shrimp), ojingeo-jeot (with squid), myeongnan-jeot (with pollack egg), and so on.
beaten egg and soy and sesame seasonings may be added before serving. Seafood and rice are also the components of Yacheguljuk. Parboiled, seasonal vegetables and oysters are added to the rice gruel to form a rice tasty dish.
Bibimbap refers to the dish made of warm rice served with minced raw beef, bean sprouts, spinach, crown daisies, bracken, roots of Chinese bellflower, watercress, a raw egg and shiitake mushrooms. The contents are mixed with Gochujang (hot pepper and soybean paste). This popular dish represents the cuisine of Jeolla-do with magnificent taste and color. Jeonju is famous for its Bibimbap, a traditional mixed vegetable rice dish. Jeolla-do is located in the Southwestern Region of Korea. Korea's southwestern region encompasses Jeollabuk-do and Jeollanam-do provinces. The region is relatively flat, containing broad stretches of rice paddies, and its jagged coastline creates many small harbors. It is a fertile and warm region sheltered by high mountains on the east and north and calm seas and many islands on the west and south. Because of the influence of both continental and ocean climates, the region very varied weather.