Nakfuok
Nakfuok is a traditional Korean fermented seafood dish that originates from the southern coastal regions of the country, particularly the Jeju Island and Gyeongsangnam-do provinces. The name "nakfuok" is derived from the Korean words "nak" (낙), meaning "shellfish," and "fuok" (푸옥), which refers to the fermentation process. This dish is characterized by its strong, pungent aroma and complex flavors, resulting from the natural fermentation of shellfish in salted brine.
The preparation of nakfuok typically involves collecting shellfish such as clams, mussels, or oysters, which are
Nakfuok is often enjoyed as a side dish (banchan) in Korean meals, served with steamed rice and
Beyond its culinary uses, nakfuok holds cultural significance in Korean coastal communities, where it has been