Korean ingredients: Seafoods

Korea is a peninsula and surrounded by water, so Korean cuisine uses a lot of seafood: fish, cephalopods, shellfish, and sea vegetables.

jeonbok

Abalone

Jeonbok
전복

artificial crabmeat

Artificial crab meat

Gemassal
게맛살

Canned mackerel

Godeungeo-tongjorim
고등어통조림

Canned saury

Kkongchi tongjorim
꽁치통조림

Canned whelks

Golbaengi-tongjorim
골뱅이통조림

Clams

Jogae
조개

myulchi

Dried anchovies

Mareun-myeolchi
마른멸치

Dried and salted yellow corvina

Dried and salted yellow corvina

Gulbi
굴비

dried pollack

Dried and shredded pollock

Bugeochae
북어채

Dried coarse seaweed

Doljaban
돌자반

Dried edible seaweed

Mareun-miyeok
마른미역

kim

Dried seaweed sheets

Gim

Dried shredded squid

Ojingeochae
오징어채

Edible seaweed for samgak-gimbap

Samgak-gimbap kim
삼각김밥용 김

fish cakes

Fish cakes

Eomuk
어묵

Flower crab

Kkotge
꽃게

frozen oysters

Frozen oysters

Naengdong-gul
냉동굴

Frozen pollock fillets

Dongtae
동태

kelp

Kelp

Dasima
다시마

roe

Roe

Nalchial
날치알

salted shrimp

Salted fermented shrimp

Saeujeot
새우젓

Sea plant stems

Miyeokjulgi
미역줄기

seafood medley

Seafood medley


Squid

Ohjingeoh
오징어

Tuna

Chamchi
참치