Hwangseogeojeot is a type of jeotgal, a Korean fermented seafood product. It’s made by salting and fermenting small yellow croaker fish. While it may seem unusual to those unfamiliar with
Jeotgal is a category of fermented seafood that plays a significant role in Korean cuisine. It’s made by salting and fermenting various types of seafood, including shrimp, oysters, clams, fish,
Jogaejeot is a traditional Korean fermented seafood dish made from salted clam meat. It’s a popular side dish that adds a unique flavor and texture to many Korean dishes. Key
Myeongtaesikhae is a Korean fermented dish made from dried pollack. It’s a traditional Korean food, especially popular in the Gangwon and Hamgyeong provinces. Key Ingredients: How to Make Myeongtaesikhae: How
Myeolchijeot is a type of Korean fermented seafood, specifically salted and fermented anchovies. It’s a key ingredient in many Korean dishes, particularly in kimchi and other fermented foods. While it
Nakjijeot is a Korean fermented seafood dish made from salted and fermented baby octopus. It’s a popular side dish, known for its unique umami flavor and slightly chewy texture. While
Galchijeot is a type of Korean fermented seafood, specifically made from salted and fermented cutlassfish. It’s a popular ingredient in Korean cuisine, particularly for making kimchi and other dishes. How
Gajamijsikhae is a traditional Korean fermented seafood dish made from flounder. It’s a unique and flavorful dish with a pungent aroma and a complex taste that develops over time during
Guljeot is a Korean fermented seafood dish made by salting and fermenting fresh oysters. It’s a popular side dish, especially during the winter months when oysters are at their peak
Myeongnanjeot is a type of Korean fermented seafood, specifically the salted and fermented roe of the Alaska pollock. It’s a delicacy known for its rich, umami flavor and slightly spicy
