Korean Fish and Seafood Dishes

Korean cuisine has a rich tradition of incorporating seafood due to the country’s geographical location. Surrounded on three sides by the sea, Korea offers a huge array of ocean-inspired culinary creations.

Fish, crustaceans, sea vegetables, mollusks, and other seafood play a major role in Korean cuisine. These ingredients are commonly used in dishes such as stews, soups, stir-fries, Korean Grill, and side dishes.

Korean fish and seafood dishes have been on the Korean menu for centuries. The flavorful and diverse seafood-based meals reflect the coastal geography of the Korean Peninsula.

Historically, preserving fish was crucial due to Korea's long winters when fresh catches were scarce. This led to the development of various preservation methods such as fermenting or drying fish to ensure food sustainability year-round.

Seafood also played a significant role in Korean royal court cuisine, with elaborate dishes showcasing the freshest ingredients available from both sea and land. Today, these historical influences can still be seen in modern Korean seafood recipes that continue to captivate taste buds worldwide.

Recipe Listing
Ojingeo Bokkeum Stir Fried Calamari
Saeu-Bokkeum Stir Fried Shrimp and Vegetables
Galchi Jorim - Braised Beltfish
Gajami gui - Pan Fried Flounder

Article by Gil "hannaone"
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Gajami-gui and Ojingeo Bokkeum Photos by hannaone