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- Myeolchijeot abstract "Myeolchijeot or myeolchi jeot is a variety of jeotgal, a salted fermented dish made with anchovies in Korean cuisine. It is the most frequently consumed variety of jeotgal, along with saeujeot (salted shrimp jeot) in South Korea. The name consists of the two Korean words, myeolchi (멸치 anchovy) and jeot. Myeolchijeot is mostly used as an ingredient in kimchi. Anchovies are harvested in the southern shores of South Korea. Salt weighing 15 to 20% of the anchovies is added to washed fresh anchovies in a jangdok (장독, large glazed earthenware jar) and the fermentation takes usually 2 to 3 months at 15-20 degrees. If the myeolchijeot is fermented for 6 months, it becomes an extract, called myeolchi jeotguk (멸치젓국). After the extract is filtered, it is mixed and heated to make clean liquid and used to make kimchi.".
- Myeolchijeot thumbnail Korean_salted_anchovy-Myeolchijeot-01.jpg?width=300.
- Myeolchijeot wikiPageExternalLink pentry.html?s=K&i=242422&v=44.
- Myeolchijeot wikiPageExternalLink ctdetail.php?masterno=62128&contentno=62128.
- Myeolchijeot wikiPageID "17448077".
- Myeolchijeot wikiPageLength "2280".
- Myeolchijeot wikiPageOutDegree "20".
- Myeolchijeot wikiPageRevisionID "634147396".
- Myeolchijeot wikiPageWikiLink Anchovies.
- Myeolchijeot wikiPageWikiLink Anchovy.
- Myeolchijeot wikiPageWikiLink Category:Fermented_foods.
- Myeolchijeot wikiPageWikiLink Category:Jeotgal.
- Myeolchijeot wikiPageWikiLink Category:Korean_cuisine.
- Myeolchijeot wikiPageWikiLink Doosan_Encyclopedia.
- Myeolchijeot wikiPageWikiLink EncyKorea.
- Myeolchijeot wikiPageWikiLink Encyclopedia_of_Korean_Culture.
- Myeolchijeot wikiPageWikiLink Fish_sauce.
- Myeolchijeot wikiPageWikiLink Hangul.
- Myeolchijeot wikiPageWikiLink Jeot.
- Myeolchijeot wikiPageWikiLink Jeotgal.
- Myeolchijeot wikiPageWikiLink Kimchi.
- Myeolchijeot wikiPageWikiLink Korean_cuisine.
- Myeolchijeot wikiPageWikiLink Saeujeot.
- Myeolchijeot wikiPageWikiLink Shrimp.
- Myeolchijeot wikiPageWikiLink South_Korea.
- Myeolchijeot wikiPageWikiLinkText "Myeolchijeot".
- Myeolchijeot wikiPageWikiLinkText "myeolchijeot".
- Myeolchijeot hangul "멸치젓".
- Myeolchijeot hanja "none".
- Myeolchijeot hasPhotoCollection Myeolchijeot.
- Myeolchijeot img "Korean salted anchovy-Myeolchijeot-01.jpg".
- Myeolchijeot mr "myŏlch'i chŏt".
- Myeolchijeot rr "myeolchi jeot".
- Myeolchijeot wikiPageUsesTemplate Template:Infobox_Korean_name.
- Myeolchijeot wikiPageUsesTemplate Template:Jeotgal.
- Myeolchijeot wikiPageUsesTemplate Template:Ko_icon.
- Myeolchijeot wikiPageUsesTemplate Template:Korea-cuisine-stub.
- Myeolchijeot subject Category:Fermented_foods.
- Myeolchijeot subject Category:Jeotgal.
- Myeolchijeot subject Category:Korean_cuisine.
- Myeolchijeot hypernym Variety.
- Myeolchijeot type Article.
- Myeolchijeot type Food.
- Myeolchijeot type Grape.
- Myeolchijeot type Article.
- Myeolchijeot type Food.
- Myeolchijeot type Product.
- Myeolchijeot comment "Myeolchijeot or myeolchi jeot is a variety of jeotgal, a salted fermented dish made with anchovies in Korean cuisine. It is the most frequently consumed variety of jeotgal, along with saeujeot (salted shrimp jeot) in South Korea. The name consists of the two Korean words, myeolchi (멸치 anchovy) and jeot. Myeolchijeot is mostly used as an ingredient in kimchi. Anchovies are harvested in the southern shores of South Korea.".
- Myeolchijeot label "Myeolchijeot".
- Myeolchijeot sameAs Myeolchijeot.
- Myeolchijeot sameAs Myeolchijeot.
- Myeolchijeot sameAs 멸치젓.
- Myeolchijeot sameAs Myeolchijeot.
- Myeolchijeot sameAs m.047n2r1.
- Myeolchijeot sameAs Q843884.
- Myeolchijeot sameAs Q843884.
- Myeolchijeot wasDerivedFrom Myeolchijeot?oldid=634147396.
- Myeolchijeot depiction Korean_salted_anchovy-Myeolchijeot-01.jpg.
- Myeolchijeot isPrimaryTopicOf Myeolchijeot.