젓
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| 저적젂젃전젅젆 젇절젉젊젋젌젍 젎젏점접젒젓젔 정젖젗젘젙젚젛 | |
| 쟤 ← | → 제 |
|---|---|
Korean edit
Etymology edit
First attested in the Eoje naehun, (御製內訓 / 어제내훈), 1475 , as Middle Korean 젓 (Yale: ces). Compare the verb 절〯 (Yale: cěl-), modern 절 (jeol-, “to be salted, to be seasoned with salt”).
Pronunciation edit
- (SK Standard/Seoul) IPA(key): [t͡ɕʌ̹t̚]
- Phonetic hangul: [젇]
| Romanizations | |
|---|---|
| Revised Romanization? | jeot |
| Revised Romanization (translit.)? | jeos |
| McCune–Reischauer? | chŏt |
| Yale Romanization? | ces |
- South Gyeongsang (Busan) pitch accent: 젓의 / 젓에 / 젓까지
Syllables in red take high pitch. This word always takes high pitch and also heightens the next suffixed syllable.
Noun edit
젓 • (jeot)
- jeot (salted or pickled seafood)
- Synonym: 젓갈 (jeotgal)
- 새우젓, 토화젓, 액젓, 멸치젓 등 여러 가지 젓갈들이 경동시장의 어느 가게에 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.
Derived terms edit
- 새우젓 (sae'ujeot, “pickled shrimp”)
- 오젓 (ojeot, “pickled shrimp”)
- 육젓 (yukjeot, “salted shrimp”)
- 토하젓 (tohajeot, “toha shrimp”)
- 맛젓 (matjeot, “pickled razor clams”)
- 황새기젓 (hwangsaegijeot, “Collichthys lucidus”)
- 멸치젓 (myeolchijeot, “salted anchovies”)
- 조기젓 (jogijeot, “pickled yellowtail”)
- 조개젓 (jogaejeot, “salted clams”)
- 굴젓 (guljeot, “pickled oysters”)
- 어리굴젓 (eoriguljeot, “salted oysters”)
- 명란젓 (myeongnanjeot, “salted pollack roe”)
- 창란젓 (changnanjeot, “salted intestine”)
- 오징어젓 (ojing'eojeot, “pickled squid or cuttlefish”)
- 꼴뚜기젓 (kkolttugijeot, “salted baby octopus”)
- 오사리젓 (osarijeot, “a salted fish sauce made with shrimp caught during the early summer season”)
- 새우젓 (sae'ujeot, “salted fermented shrimp”)
- 생이젓 (saeng'ijeot, “pickled raw fish”)