Treasures from the Korean Sea

Surrounded by sea on three sides, Koreans have not only enjoyed an abundant harvest - fish, seaweeds and shellfish - but have a rich history of drying and salting such harvests, so that the variety defies imagination.

Not far behind anchovy in importance comes Gheem (sea laver, or Nori). Dried, coated with sesame oil and salt and toasted, it makes almost daily appearances on Korean dining tables. Other seaweeds - Miyuk, Dashima and Pahrae - appear in side dishes and soups.

All coldwater fish and shellfish are caught: cod, pollack, mullet, croaker, eel, salmon, oysters, clams, crabs, prawns, squid and more. Almost all shellfish are also made into Jut Gahl - salted and enjoyed as a side dish.

Tip: Koreans enjoy raw fish as much as the Japanese. Many Korean restaurants offer Hwe (raw fish) set menus at excellent value.