Gilim

Gilim refers to a traditional Korean fermented seafood dish. It is typically made from small fish, shrimp, or other shellfish that are salted and then allowed to ferment over a period of time. The fermentation process breaks down proteins, creating a distinct flavor and aroma that can be quite strong.

The specific ingredients and fermentation methods for gilim can vary significantly by region and household. Common bases include anchovies, small shrimp, or various types of small fish. Salt is the primary preservative, and the duration of fermentation can range from a few weeks to several months, influencing the final taste and texture.

Gilim is not usually eaten on its own. Instead, it is used as a flavoring agent or condiment in a variety of Korean dishes. It can be added to stews (jjigae), soups, stir-fries, and other savory preparations to impart a deep, umami-rich flavor. It is also sometimes mixed with other ingredients like garlic, ginger, and chili peppers to create a more complex dipping sauce or paste. The characteristic pungent smell is a hallmark of authentic gilim, and its use is a testament to the Korean culinary tradition of utilizing fermented ingredients for depth of flavor.