https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AKorean_cuisine%2F42%2FenTranslations:Korean cuisine/42/en - Revision history2026-09-12T08:11:15ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Korean_cuisine/42/en&diff=155558&oldid=prevFuzzyBot: Importing a new version from external source2025-06-18T03:54:12Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>Shellfish is widely eaten in all different types of preparation. They can be used to prepare [[Stock (food)|broth]], eaten raw with ''chogochujang'', which is a mixture of ''[[gochujang]]'' and vinegar, or used as a popular ingredient in countless dishes. Raw oysters and other seafood can be used in making kimchi to improve and vary the flavor. Salted baby shrimp are used as a seasoning agent, known as ''[[saeujeot]]'', for the preparation of some types of kimchi. Large shrimp are often grilled as ''[[Gui (food)|daeha gui]]'' ({{Korean|hangul=대하구이|labels=no}}) or dried, mixed with vegetables and served with rice. [[Mollusk]]s eaten in Korean cuisine include [[Octopus (food)|octopus]], [[cuttlefish]], and [[Squid (food)|squid]].</div>FuzzyBot