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Korean-style serving of Salted cod entrails

창란젓 · Salted cod entrails

Salted cod entrails

창란젓

What exactly is it?

Cleaned pollock intestines are salted and seasoned, often with chili and garlic. Their long, chewy pieces differ from the popping eggs of pollock roe. The concentrated salty-spicy flavor is eaten in small amounts with rice.

Main ingredients

Pollock intestines, salt, chili powder, garlic and seasonings

Ordering and serving

Start with a little, including the chili and garlic garnish. Choose it knowing that changnan means offal, not roe, and follow packaged refrigeration instructions.

Origins and changes

It belongs to East Sea foodways using pollock flesh, eggs and intestines through drying or salting. The Encyclopedia of Korean Culture lists it among Gangwon and Hamgyeong fermented-seafood traditions.

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Salted cod entrails

창란젓

Main ingredients
Pollock intestines, salt, chili powder, garlic and seasonings
Flavor and character
Cleaned pollock intestines are salted and seasoned, often with chili and garlic. Their long, chewy pieces differ from the popping eggs of pollock roe. The concentrated salty-spicy flavor is eaten in small amounts with rice.
How to eat it
Start with a little, including the chili and garlic garnish. Choose it knowing that changnan means offal, not roe, and follow packaged refrigeration instructions.
Read about this dish →

Salted fermented shrimp

새우젓

Main ingredients
Small shrimp, salt
Flavor and character
Tiny shrimp are salted and fermented into a concentrated seasoning. A little accompanies pork, seasons soup or goes into kimchi. It functions more as a condiment or small side than as a large seafood dish.
How to eat it
Add very small amounts to soup and taste as you go. It remains a shrimp ingredient when served with pork or hidden in kimchi and stock.
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