OMANI Yangnyeom Jeotgal
It had gained its popularity as people started to make Jeotgal with Sokcho’s seafoods –squid, pollack, halibut.
Sokcho Jeotgal of Gangwon area uses less salt and more seasoning.
Compared to other regions’ Jeotgal, it is with less sodium –in range of 2.5% and 4.5%; it goes great with plain white rice. Sokcho Yangnyeom Jeotgal is one of the main specialties of City of Sokcho.
