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

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

KoreanEdit

 
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새우젓 (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

  • IPA(key)[t͡ɕʌ̹t̚]
  • Phonetic Hangul[]
Revised Romanization? jeot
Revised Romanization (translit.)? jeos
McCune–Reischauer? chŏt
Yale Romanization? ces

NounEdit

(jeot)

  1. jeot, salted seafood, pickled seafood
    • 새우, 토화, 액, 멸치 등 여러가지 젓갈들이 경동시장의 어느 가게에 쌓여 있다. 
      Sae-ujeot, tohwajeot, aekjeot, myeolchijeot deung yeoreogaji jeotgaldeuri gyeongdongsijang-ui eoneu gagee 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.

SynonymsEdit

Derived termsEdit

See alsoEdit

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