South Korea: Korean Seafood Tradition

Seafood has been an essential part of Korean cuisine for thousands of years, particularly in coastal areas. With a strong emphasis on fresh ingredients, Korean culinary tradition often incorporates fish in both fresh and fermented forms. Seafood is frequently featured in communal meals and used in soups and stews that are central to Korean dining.

Culinary Tradition: Korean fish dishes like "grilled mackerel" (godeungeo-gui), "kimchi jjigae" (kimchi stew with fish), and "hwangtae-guk" (dried pollock soup) are commonly enjoyed. Fish is often used in kimchi, stews, and as side dishes known as banchan. Fermented fish products, such as "jeotgal" (fermented seafood), are also integral to Korean cuisine.