Translations:Korean cuisine/41/en: Difference between revisions

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Message definition (Korean cuisine)
Both fresh and saltwater fish are popular, and are served raw, grilled, broiled, dried or served in soups and stews. Common grilled fish include [[Mackerel (food)|mackerel]], [[hairtail]], [[Sciaenidae|croaker]] and [[Pacific herring]]. Smaller fish, shrimp, squid, mollusks and countless other seafood can be salted and fermented as ''[[jeotgal]]''. Fish can also be grilled either whole or in fillets as [[banchan]]. Fish is often dried naturally to prolong storing periods and enable shipping over long distances. Fish commonly dried include [[yellow corvina]], [[Anchovy (food)|anchovies]] (''myeolchi'') and [[Sciaenidae|croaker]]. Dried anchovies, along with kelp, form the basis of common soup stocks.

Both fresh and saltwater fish are popular, and are served raw, grilled, broiled, dried or served in soups and stews. Common grilled fish include mackerel, hairtail, croaker and Pacific herring. Smaller fish, shrimp, squid, mollusks and countless other seafood can be salted and fermented as jeotgal. Fish can also be grilled either whole or in fillets as banchan. Fish is often dried naturally to prolong storing periods and enable shipping over long distances. Fish commonly dried include yellow corvina, anchovies (myeolchi) and croaker. Dried anchovies, along with kelp, form the basis of common soup stocks.

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