sentences:  Solid "jeotgal" are usually eaten as "banchan" (side dishes).Liquid "jeotgal", called aekjeot () or fish sauce, is popularly used in kimchi seasoning, as well as in various soups and stews ("guk", "jijimi", "jjigae").As a condiment, jeotgal with smaller bits of solid ingredients such as "saeu-jeot" (shrimp "jeotgal") is commonly served as a dipping sauce with pork dishes ("bossam", "jokbal", "samgyeopsal"), "sundae" (Korean sausage), "hoe" (raw fish), and a number of soups and stews.