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

Galchi (beltfish)

Beltfish

Galchi
갈치

Canned mackerel

Godeungeo-tongjorim
고등어통조림

Canned saury

Kkongchi tongjorim
꽁치통조림

canned whelk (golbaengi)

Canned whelks

Golbaengi-tongjorim
골뱅이통조림

Clams

Jogae
조개

Dried anchovies

Dried anchovies

Mareun-myeolchi
마른멸치

Dried and salted yellow corvina
dried pollack

Dried and shredded pollock

Bugeochae
북어채

Dried coarse seaweed

Doljaban
돌자반

Dried edible seaweed

Mareun-miyeok
마른미역

Dried shredded squid

Ojingeochae
오징어채

Edible seaweed for samgak-gimbap

Samgak-gimbap kim
삼각김밥용 김

fish cake

Fish cakes

Eomuk
어묵

Korean Flower Crabs (Kkotge)

Flower crab

Kkotge
꽃게

flying fish roe

Flying fish roe

Nalchi-al
날치알

frozen oysters

Frozen oysters

Naengdong-gul
냉동굴

Frozen pollock fillets

Dongtae
동태

kelp

Kelp

Dasima
다시마

Korean canned tuna

Korean canned tuna

Chamchi-tongjorim
참치통조림

Long arm octopus

Nakji
낙지

frozen pollock roe (myeongnan: 명란)

Pollock roe

Myeongnan
명란

Sea plant stems

Miyeokjulgi
미역줄기

seafood medley
kim
Semi-dried pollock (kodari)

Semi-dried pollock

Kodari
코다리

Shredded, salted jellyfish

Haepari
해파리

Squid

Ohjingeoh
오징어

Tuna

Chamchi
참치