U+C813, 젓
HANGUL SYLLABLE JEOS
Composition: + +
Dubeolsik input:w-j-t

[U+C812]
Hangul Syllables
[U+C814]

KoreanEdit

 
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새우젓 (sae'ujeot, “salted fermented shrimp”)

EtymologyEdit

First attested in the Eoje naehun, (御製內訓 / 어제내훈), 1475 , as Middle Korean  (Yale: ces). Derived from the -s substantivation of 절— (jeol-, “to be salted, to be seasoned with salt”).

PronunciationEdit

Romanizations
Revised Romanization?jeot
Revised Romanization (translit.)?jeos
McCune–Reischauer?chŏt
Yale Romanization?ces
  • South Gyeongsang (Busan) pitch accent: / /

    Syllables in red take high pitch. This word always takes high pitch and also heightens the next suffixed syllable.

NounEdit

(jeot)

  1. jeot, salted seafood, pickled seafood
    새우, 토화, , 멸치 여러 가지 젓갈 경동시장 어느 가게 쌓여 있다.
    Sae'ujeot, tohwajeot, aekjeot, myeolchijeot deung yeoreo gaji jeotgal-deur-i Gyeongdongsijang-'ui eoneu gage-e ssayeo itda.
    Various jeotgal, such as jeot made from small shrimp, freshwater shrimp, fish and anchovies, are being sold at a store in the Gyeongdong Market.
    Synonym: 젓갈 (jeotgal)

Derived termsEdit

See alsoEdit

  • (Often a misspelling of) (jeot, “breast”)
  • (Root of) 젓다 (jeotda, “to stir, to beat”)
  • 젓가락 (jeotgarak, “chopsticks”)