Translations:Korean cuisine/40/en

Fish and seafood

See also: List of Korean dishes § Fish-based dishes, and Jeotgal

A bowl of gejang, marinated crabs in soy sauce and plates of various banchan (small side dishes)

Fish and shellfish have been a major part of Korean cuisine because of the oceans bordering the peninsula. Evidence from the 12th century illustrates commoners consumed a diet mostly of fish and shellfish, such as shrimp, clams, oysters, abalone, and loach, while sheep and hogs were reserved for the upper class.