How was your introduction to Korean food? If you’ve been learning a lot of kimchi, Korean BBQ, and tteokbokki, you are up for a fantastic start. But there’s more to the South Korean cuisine than these dishes, even though they are part of what defines Korea at a global level. Ultimately, K-drama culture and the rise of the K wave have introduced us to bold, comforting and instantly memorable flavors. But, once you’ve spent some time with the stapes, it becomes clear that you are only just scratching the surface of the Korean cuisine.
Ultimately, Korea is a peninsula, and seafood plays an essential role in everyday meals, whether Koreans cook at home, or grab food at a local restaurant or from a street vendor. Here’s a brief tour of fantastic seafood and sea-inspired Korean dishes you want to try.
Ganjang Gejang (간장게장)
This is one of the most distinctive ways seafood appears in Korean cuisine. Ganjang Gejang is a dish that can surprise first-time diners. Bear in mind that this may not be for everyone, but it can be highly satisfactory with the right ingredients.
Raw crab is marinated in a deeply savory soy-based sauce; sometimes, chili, garlic, and other aromatics are added. Some versions marinate the crab in gochujang sauce. This results in an intensely umami, and salifghtly sweet flavor with a rich texture despite its relatively humble origins. This is traditionally made with small crabs, like blue crabs, but you can find upscale versions with meatier crab varieties.
Haemul Tang (해물탕)
For something warmer and more convivial, Heamul Tang offers a completely different experience. It is a spicy seafood stew, which arrives at the table bubbling. You will find it filled with shrimp, mussels, clams, and also fish and crab in some versions. The broth is layered with chili and garlic that pair with the natural seafood sweetness.
It is often shared at the table for a rounded experience.
Ojingeo Bokkeum (오징어볶음)
If you prefer something quick with minimal effort, Ojingeo Bokkeum is a stir-fried squid dish that is ready in minutes. The squid is coated in gochujang-based sauce for a sweet and spicy flavor, with a smoky taste. You will find Ojingeo Bokkeum typically served with rice or wrapped in lettuce.
This has a unique street food energy, so in Western restaurants, you can find it sometimes as a starter or a side. In South Korea, it can be part of the street food culture, consumed alone or along with a drink.
Saewoo Gui (새우구이)
Simple preparation doesn’t mean there can’t be any flavor, and that is the lesson delivered by Saewoo Gui, or charcoal-grilled shrimp. The shrimp are cooked whole and served with their shells intact.
It’s a popular choice in coastal areas, where the seafood is as fresh as it gets. So, it may not be something you would come across in areas like Seoul. But the meal is delicious when the shrimp are fresh.
Saengseon Gui (생선구이)
Similar to Saewoo Gui, Saengseon Gui is grilled fish with minimal preparation. Here again, this dish is best appreciated in coastal areas with fresh seafood. It typically uses fish like mackerel or croaker, which are lightly salted and then grilled until the skin turns crispy. The secret is to keep the flesh tender.
Here too, the seasoning is minimal, which means that freshness is going to affect the taste. Despite its simplicity, this is a popular choice for seafood lovers.
Doenjang Jjigae with Seafood (된장찌개)
Doenjang Jjigae is a popular stew dish in Korea and you’ve probably come across many different variants. There is a seafood variant too, using typically clams and shrimp. This simple stew is built around fermented soybean paste, and it’s a staple in most Korean households as it is highly adaptable.
The addition of seafood helps balance the earthy depth of the soybean paste broth. It’s the perfect introduction to seafood for those who don’t want to taste the sea. Pair it with some rice and a little radish for freshness.
Eomuk Guk (어묵국)
If you enjoy tteobokki, you might have come across Eomuk already, these flat fish cakes. In the Eomuk guk, they are presented on skewers and served in a delicate anchovy broth. They can also pair with a spicier broth version that adds gochugaru flakes.
Eomuk Guk is a traditional street food choice, and it’s probably one you’ve come across in K-dramas before. Despite its simplicity, it’s a comforting option that is gaining in popularity outside of Korea.
Haemul Jeon (해물전)
Jeons are the perfect sharing dish, and they can be highly versatile. While the typical jeon recipe uses only green onions, there are many different versions. One of them is a savory seafood pancake that can be shared at the table.
You can easily make a Haemul jeon at home, using a batter made of flour and water as well as green onions and mixed seafood. Then you can crack an egg once the jeon is almost cooked. It is a pan-fried dish that is crisp on the outside and still soft in the center.
More and more Asian supermarkets are also selling pre-made jeon batter boxes that only need some water and oil. It’s a favorite that is incredibly easy to reproduce at home. Enjoy it with a glass of makgeolli, the slightly fizzy and milky rice wine, for a full Korean experience.
King Crab Korean Style
As you move further into the seafood side of Korean cuisine, you can notice that a luxury ingredient like king crab tends to be associated with special occasions. This means the preparation needs to enhance its flavor while feeling elevated.
The preferred method is steaming, which allows the natural sweetness of the meat to stand out. Then, you can pair it with garlic butter or light spicy seasoning. This is typically best enjoyed in coastal markets and high-end restaurants, but it’s an easy one to do at home, too. You can pair it with a few banchan dishes and some rice on the side for a complete experience.
Alternatively, this can be paired with soju, too.
Are you ready to dive into the seafood aspect of Korean cuisine? There is so much to choose from, and there’s definitely something for every seafood lover. Whether you enjoy it raw or in a hot stew, learning to eat seafood the Korean way can be a game-changer for your diners.
