Ingredient guide

Changran-jeot / salted pollock innards 창란젓

Changran-jeot is a spicy salted side dish made from pollock innards fermented with chili. It is eaten in small bites with plain rice.

Taste

Very salty, spicy and rich, with a soft, chunky texture.

Tubs in the refrigerated section of Korean markets, usually red from chili.

Keep refrigerated; it lasts for months.

Works in any country — look for these names, in these kinds of shops.

Show this at the shop창란젓

Jeotgal is very salty and keeps its smell — a little goes a long way.
There is no exact swap — it is meant to be eaten in small amounts as a rice side.

Honest swaps, with amounts per unit of the original and how the dish will change.

A smaller amount, as a side with rice

Not the same texture or flavor, but the same salty seafood savoriness for a rice side.

▼ chewier

대파

Fresh and mildly sweet with a gentle onion bite that mellows when cooked.

고추장

Spicy-sweet and savory with a fermented depth; the heat varies by brand.

배추김치

Sour, salty, spicy and savory. It gets tangier the longer it ferments.

고사리

Earthy and subtle, with a chewy texture.