Seafood

Brown Seaweed is a species of edible kelp (large brown algae or seaweeds that make up the order Laminariales) native to the colder, more temperate coasts of the northwest Pacific Ocean. In South Korea, people refer to it as ‘miyeok’ (미역).

Abalone, otherwise known as ‘jeonbok’ (전복) in the Korean language, is a marine gastropod mollusk in the family Haliotidae. Also commonly known as ear shells or sea ears, these large sea snails are common in coastal salt waters throughout much of the world. Learn about abalone in Korean cuisine in this post.

Have you ever watched a Korean TV show, drama, or movie? If so, more likely than not, you have seen Korean fish cakes. This incredibly popular ingredient is used in some of the most popular (and famous) Korean street food dishes. In this Korean ingredient article, we will learn about Korean fish cakes! Let’s get started!   

Walking around the grocery store, you may have seen canned anchovies sitting next to the canned tuna and salmon, but have you ever used them? If you have cooked with canned anchovies, have you ever heard of using dried anchovies as an ingredient? In much of East Asia, including South Korea, people prepare anchovies by sun-drying or steaming and dehydrating them. In South Korea, this dried ingredient is used as a base for many of the most traditional and popular dishes in the country. Here, we will learn about this ingredient and how it is used!

Fermented salted shrimp is a traditional fermented condiment used to make some of South Korea’s most famous dishes, such as kimchi. In the Korean language, the word for these shrimp is ‘saeujeot’ or ‘saeu-jeot’ (새우젓). The term is a combination of two words: The first being ‘saeu’ (새우), meaning ‘shrimp,’ and the second being ‘jeot’ (젓), meaning ‘salted seafood.’ Let’s discuss this ingredient in-depth!