Gaegyeongs

Gaegyeongs refers to a type of traditional Korean fermented seafood product. These are typically made by salting and fermenting small fish or shellfish. The process involves allowing the seafood to undergo natural fermentation, often for extended periods, which develops a distinct salty and pungent flavor profile. Common ingredients include small anchovies, shrimp, or various types of small fish.

The fermentation process breaks down proteins in the seafood, creating amino acids that contribute to the umami taste. Gaegyeongs can vary in texture, from paste-like to chunks of fish. They are a staple in Korean cuisine, often used as a flavoring agent in stews, soups, and side dishes. Their strong flavor is characteristic of many Korean fermented foods.

Historically, gaegyeongs played a significant role in preserving seafood, especially in coastal regions of Korea. The salting and fermentation not only enhanced flavor but also extended the shelf life of perishable ingredients. Today, while modern preservation methods are available, gaegyeongs continue to be produced and consumed, maintaining their place in traditional Korean culinary practices. Different regions may have their own specific variations of gaegyeongs based on local availability of seafood and regional taste preferences.