U+C813, 젓
HANGUL SYLLABLE JEOS
Composition: + +

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




쟤 ←→ 제

Korean

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

Etymology

First attested in the Eoje naehun, (御製內訓 / 어제내훈), 1475 , as Middle Korean  (Yale: ces). Compare the verb 절〯 (Yale: cěl-), modern (jeol-, to be salted, to be seasoned with salt).

Pronunciation

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.

Noun

• (jeot)

  1. jeot (salted or pickled seafood)
    Synonym: 젓갈 (jeotgal)
    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.

Derived terms

  • 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)

See also

  • (often a misspelling of): (jeot, breast)
  • (root of): 젓다 (jeotda, to stir, to beat)
  • 젓가락 (jeotgarak, chopsticks)
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