Editing Korean cuisine (section)

====Fish and seafood====
{{see also|List of Korean dishes#Fish-based dishes|Jeotgal}}
[[File:Korean.cuisine-Ganjang gejang and banchan-01.jpg|thumb|A bowl of ''[[gejang]]'', marinated crabs in soy sauce and plates of various ''[[banchan]]'' (small side dishes)]]
[[Fish (food)|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 (food)|shrimp]], [[clam]]s, [[oyster]]s, [[abalone]], and [[Cobitidae|loach]], while [[sheep]] and hogs were reserved for the upper class.{{Sfn|Pettid|2008|p=63}}

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]].{{sfn|Pettid|2008|p=63}} Dried anchovies, along with kelp, form the basis of common soup stocks.<ref>Marks, 8.</ref>

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.<ref name="Korea">{{cite book|url=https://archive.org/details/isbn_9781740594493 |url-access=registration |quote=shellfish korean broth. |title=Korea |author=Martin Robinson |author2=Andrew Bender  |others=Rob Whyte |date = April 2004|publisher=Lonely Planet Publications |isbn=978-1-74059-449-3 |page=[https://archive.org/details/isbn_9781740594493/page/147 147]}}</ref> Raw oysters and other seafood can be used in making kimchi to improve and vary the flavor.<ref name="handbook">{{cite book |url=https://books.google.com/books?id=dVpQVJ46C5gC&q=oysters&pg=PA191 |title=Handbook of Vegetable Preservation and Processing |author=Yiu H. Hui |author2=Sue Ghazala |others=Dee M. Graham, K. D. Murrell, Wai-Kit Nip |publisher=CRC Press |date=2003-09-01 |isbn=978-0-8247-4301-7 |page=191 |access-date=26 October 2020 |archive-date=9 September 2023 |archive-url=https://web.archive.org/web/20230909140202/https://books.google.com/books?id=dVpQVJ46C5gC&q=oysters&pg=PA191 |url-status=live }}</ref> 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}})<ref name="KTO 256873">Korea Tourism Organization</ref> or dried, mixed with vegetables and served with rice. [[Mollusk]]s eaten in Korean cuisine include [[Octopus (food)|octopus]], [[cuttlefish]], and [[Squid (food)|squid]].{{Sfn|Pettid|2008|pp=65–66}}