[3] The Chuja Islands, located between South Jeolla and Jeju, are famous for producing the highest quality myeolchi-jeot.

[5][6][7] Meljeot (멜젓) is also a compound, consisting of mel (멜), the Jeju name for anchovy, and jeot.

On Jeju Island, bigger anchovies harvested in the spring along the coasts of Seogwipo are made into meljeot.

[13] In Geomun Island, where it is difficult to grow soybeans, the remaining solids and cloudy lower layer of liquid after extracting the clear, upper liquid (anchovy extract) from myeolchi-jeot is used to make myeoljang (anchovy paste).

[3] Meljeot may also be eaten as banchan (side dish), either as is or seasoned with garlic and chili peppers.