by Irfan Redzwan
Sometimes referred to as “the beef of the sea,” braised angler fish is the focus of agujjim, and is served on a bed of dropwort and bean sprouts. The ingredients make for a dish that is at once tart and savory, as well as soft and crunchy.
This tasty stew takes its name from its central ingredient, freshwater mudfish (chueo). Once boiled and smashed, the fish is cooked with a variety of vegetables such as mung bean sprouts, dried radish greens, sweet potato stems and cabbage. While the flavors of the stew are particularly satisfying, its unique texture is what really differentiates it from other seafood soups.
Perhaps one of the strangest seafood dishes on this list, gaebul (aka “the penis fish”) is a species of sea worm. Often consumed as an aphrodisiac for men, it is known to spurt out a stream of salty water when bitten into.
A favorite of Koreans, ganjang gejang, or soy sauce crab, is prepared by marinating fresh, raw crabs in a concoction of soy sauce and vinegar for around three days. Served cold, often as a side dish, the crab’s sharp pungency is so addictive that it is sometimes called “rice thief” in Korean, referring to the fact that diners will often eat more rice just so they can be served more gejang. Do as the locals do and add rice to the crab shell, mix it with the meat and sauce, and bon appétit!
Grilled to perfection, salted mackerel can be savored on its own or added to rice. In addition to being delicious, it’s also a great source of omega 3 fatty acids, protein, vitamins, and minerals. This, along with its affordability, make it one of the most common seafood dishes in South Korea.
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