# Treasures from the Korean Sea

Arirang · Ingredients · Korean Restaurant · Hong Kong · Est. 1964
https://www.arirang.com.hk/blog/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.