Commonly used seasonings include "gochugaru" (chili powder), scallions, garlic, ginger, and "jeotgal" (salted seafood) "Jeotgal" can be replaced with raw seafood in colder Northern parts of the Korean peninsula. If used, milder "saeu-jeot" (salted shrimp) or "jogi-jeot" (salted croaker) is preferred and the amount of "jeotgal" is also reduced in Northern and Central regions. In Southern Korea, on the other hand, generous amount of stronger "myeolchi-jeot" (salted anchovies) and "galchi-jeot" (salted hairtail) is commonly used. Raw seafood or "daegu-agami-jeot" (salted cod gills) are used in the East coast areas.