easy and easy

If you’ve explored Korean cuisine beyond bulgogi or bibimbap, you might think you’ve seen it all — until you encounter Gegukji (게국지) . This little-known stew from Korea’s west coast is one of the country’s most unique regional dishes. Made by simmering aged kimchi and blue crabs together, Gegukji delivers an earthy, oceanic punch that surprises even Koreans. It’s not a dish for everyone. Its strong aroma, briny flavor, and tangy depth can shock first-timers — yet for those who love it, Gegukji is pure comfort food. Locals describe it as the taste of the sea and the soil in one bowl . Before we dive into the pot, it’s important to understand the foundation of this dish: kimchi . Gegukji wouldn’t exist without Korea’s rich and diverse kimchi-making tradition. (For more on this, see our post:  The Regional Diversity of Kimchi: How Korea’s Signature Dish Reflects Its Land and Culture  ) What Exactly Is Gegukji? Gegukji (pronounced geh-gook-jee ) is a stew that combines aged...

If you ask anyone what defines Korean cuisine, the first word that comes to mind is probably kimchi . This spicy, tangy, and fermented vegetable dish has become the global symbol of Korean food — yet within Korea itself, kimchi is far from uniform. Depending on where you go, it can taste dramatically different: saltier and spicier in the south, milder and cleaner in the north, seafood-rich by the coast, and vegetable-forward in the mountains. Understanding regional kimchi varieties is more than just learning about food; it’s a glimpse into how geography, climate, and local customs have shaped Korean identity for centuries. The Southern Boldness: Jeolla Province (Jeolla-do) In the lush southern provinces of Jeolla, known for their fertile plains and rich coastlines, food has always been generous — and kimchi is no exception. Jeolla-style kimchi is bold, salty, and deeply flavored . One key reason is the liberal use of jeotgal — salted and fermented seafood such as anchovy sauce, ...

Saeujeot (photo by easyn)  Among all types of jeotgal (Korean salted and fermented seafood), saeujeot (새우젓, salted shrimp) holds a special place on the Korean dining table. It’s the most widely used and versatile kind — a condiment, a seasoning, and even a side dish in its own right. ( For more background on Korean fermented seafood, see [ The Salty Secret of Korean Cuisine: The World of Jeotgal ]. ) What Is Saeujeot? Saeujeot is made by fermenting small shrimp in coarse sea salt. Over time, the shrimp break down naturally, producing a salty, savory, and slightly briny liquid that adds deep umami to almost any dish. It’s one of the oldest and most essential seasonings in Korean cuisine , found in everything from soups to kimchi. Unlike liquid fish sauces such as aekjeot , saeujeot retains the shrimp’s texture — soft, semi-transparent, and richly flavored. Its aroma may be strong to those unfamiliar with fermented foods, but once tasted, it reveals a delicate, oceanic swe...

 Myeongran-jeot (명란젓) — salted pollock roe — is one of the most distinctive and flavorful fermented foods in Korean cuisine. Though now widely enjoyed as a side dish, topping, or ingredient in fusion dishes, its roots tell a story of rarity, craftsmanship, and the Korean love for fermentation. The History of Myeongran-jeot Historically, myeongran-jeot was considered a luxury food — not something every household could easily enjoy. In the past, pollock roe was harvested from the northern seas near the Korean Peninsula, primarily from North Korea’s Hamgyong and South Hamgyong Provinces and parts of the East Sea. Because of the limited fishing seasons and the difficulty of preservation before modern refrigeration, salted roe was highly prized and often gifted on special occasions. Its name comes from “myeongtae” (명태, pollock) and “ran” (란, eggs or roe). To preserve the delicate roe sacs, Koreans salted them immediately after catching, then allowed them to ferment slowly — d...

 If you’ve ever tasted authentic Korean food and wondered where its deep, savory flavor comes from, there’s a good chance the answer lies in jeotgal (젓갈) — Korea’s centuries-old tradition of salted and fermented seafood. From spicy pollock roe (myeongran-jeot) to savory shrimp sauce (saeujeot) and rich anchovy fish sauce (myeolchi-aekjeot) , jeotgal is one of the most essential yet often overlooked foundations of Korean flavor. Whether used as a side dish or as a seasoning ingredient , jeotgal embodies the heart of Korean fermentation culture — where time, salt, and nature work together to create depth and complexity that no artificial flavor can match. What Is Jeotgal? Jeotgal refers to a broad category of salted, fermented seafood made from fish, shellfish, or roe. It is one of Korea’s oldest methods of preserving seafood and has been enjoyed since ancient times, especially in coastal regions. Depending on its use, jeotgal can be divided into two main categories: ...

If you’ve ever sat at a Korean dining table, you’ve probably noticed something steaming, comforting, and fragrant sitting next to the rice. Whether it’s a spicy kimchi stew, a clear beef broth, or a hearty seafood soup, Koreans almost never eat without soup . But for many foreigners, understanding the difference between jjigae (찌개) , guk (국) , and tang (탕) can be confusing. They all seem like soups, yet each has its own identity, role, and history within Korean cuisine. To truly understand Korean food culture, you must first understand the culture of soup —a symbol of comfort, balance, and everyday harmony in Korean life. The Korean Dining Philosophy: Soup and Rice in Harmony In traditional Korean meals, the combination of rice (bap) and soup (guk) is fundamental. In fact, a typical meal is often described as “bap-guk-sik” (rice and soup meal). The relationship between soup and rice is not just practical—it’s cultural and emotional . Soup helps soften the rice, brings warmth,...

 When it comes to Korean traditional sweets, few are as elegant and joyful as Yugwa (유과) — a beautifully light, crispy snack made from glutinous rice. It is not only delicious but also deeply symbolic, representing celebration, care, and the artistry of Korean craftsmanship. In traditional Korean culture, sweets were reserved for special occasions — weddings, ancestral rites, or major holidays — and each type of confection carried meaning. Among these, Yugwa , Yaksik ([link to Yaksik article]), and Dasik ([link to Dasik article]) stand out as timeless treats that beautifully reflect the heart of Korean hospitality. What Is Yugwa? Yugwa is a type of hangwa (traditional Korean confectionery) made from glutinous rice dough that’s puffed, coated in honey syrup, and rolled in crispy rice or sesame seeds. The result is a delicately sweet, airy snack that melts in your mouth — crunchy on the outside, soft and fragrant inside. Because the process requires time and precision, y...

 In every Korean kitchen, there are two ingredients that define the very essence of flavor — soy sauce (ganjang, 간장) and soybean paste (doenjang, 된장) . They are more than just condiments; they are the foundation of Korean seasoning, the silent storytellers of time, care, and tradition. Together, these two fermented treasures represent the depth of Korean flavor — known as “jang” (장) , which refers collectively to traditional fermented sauces such as soy sauce, soybean paste, and red chili paste ( gochujang ). The Beginning of All Jang: Meju (메주) The heart of both soy sauce and doenjang lies in a humble, hand-formed block of soybeans called meju (메주) . To make meju, soybeans are soaked, boiled, and mashed , then shaped into rectangular blocks and tied with rice straw. These blocks are hung in warm, airy places — traditionally under the eaves of homes — to ferment naturally for weeks . During this time, something magical happens: naturally occurring molds and bacteria fro...