젓

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젓 U+C813, 젓
HANGUL SYLLABLE JEOS
Composition:ㅈ + ㅓ + ㅅ
← 젒
 		Hangul Syllables 젔 →
저적젂젃전젅젆
젇절젉젊젋젌젍
젎젏점접젒젓젔
정젖젗젘젙젚젛
쟤 ←→ 제

Korean

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

Etymology

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

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

젓 • (jeot)

  1. 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

See also

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