These dishes highlight the diversity and depth of flavours in Korean cuisine, particularly when it comes to seafood. Enjoy exploring these delectable Korean fish dishes! Another key aspect of Korean seafood cuisine is the emphasis on freshness and seasonal ingredients. Many Korean seafood dishes are prepared using fish and shellfish that are caught and served on the same day, ensuring vibrant flavours and unparalleled quality.
The Finest Korean Dishes for Pescatarians Korean cuisine offers a delightful range of flavors, textures, and aromas, making it a haven for pescatarians who seek dishes that are both satisfying and diverse. From savory stews like maeuntang, or fresh hwe (Korean sashimi) bring the ocean's bounty to your plate. Korean seafood dishes are packed with nutritional benefits. Rich in omega-3 fatty acids, protein, and essential vitamins. No Korean meal is complete without its signature fermented side dishes, many of which pair wonderfully with seafood. Kimchi and more..
Samchi Gui (Grilled mackerel)
This dish features marinated Mackerel and is usually in a mixture of soy sauce, garlic, ginger, and sesame oil before being grilled to perfection. It is known for its crispy skin and tender, flavourful flesh.
Preheat the grill over medium high heat. Place the fish on the grill, skin side down.
Cook on both side until the bottom edges are golden brown and the flesh turns opaque - 2 to 3 minutes, mix in sauce
Tteokbokki Pesca style
Tteokbokki and seafood sticks are a match made in culinary heaven. This Korean street food is right up our street, consisting of chewy rice cakes and savoury fish. The rich, spicy gochujang sauce compliments the tteokbokki perfectly. Another key aspect of enjoying tteokbokki is its versatility. This beloved dish can be customized to suit any craving, with popular add-ins like hard-boiled eggs, cheese, or even ramen noodles. Whether you prefer it mild or extra spicy, tteokbokki can be tailored to your taste, making it a great comfort food for all occasions.
Jogi Gui (Grilled yellow croaker)
Yellow Croaker is a popular fish in Korean cuisine. It is typically salted and dried before being grilled, giving it a unique and rich flavour. Often served with a side of soy dipping sauce.
Godeungeo Jorim (Braised Mackerel)
Mackerel is braised in a spicy, savoury sauce made from soy sauce, gochujang (Korean Chili Paste), garlic, and ginger. Potatoes, radish, and other vegetables are usually added to the dish for extra flavour and texture.
Maeuntang
(Spicy Fish Stew): A hearty stew made with fresh fish (commonly cod, Pollock, or Monkfish), tofu, vegetables, and a spicy broth seasoned with gochujang and Gochugaru (chili flakes). It’s often enjoyed with rice and Kimchi.
Ingredients
- Whole fish (snapper, pollock or monkfish) cut into 2 inch pieces
- 8 cups water
- 1 daikon sliced into thin bite sized pieces
- 7-8 anchovies
- 1 spring onion, sliced diagonally, 1 red and green chilli pepper
- 4-5 sprigs of basil.
- 4 garlic cloves, minced
- 1 tbsp gochujang and 1 tbsp gochugara
- 1 tbsp soy sauce and fish sauce
- salt & pepper to taste
Instructions
Add the sliced daikon, anchovies and chillis to the water and bring to the boil for 5 minutes. Add the chopped fish, spring onions and other ingredients. Simmer for 15 minutes and top with a few basil leaves. Usually Chrysanthemum greens are used and if an Asian supplier is near by great but not essential.
Whether it's a steaming bowl of fish stew or raw fish served as hwe (Korean sashimi), the commitment to using the freshest ingredients elevates each dish, offering an authentic and memorable dining experience.