Nampi

Nampi is a traditional Korean fermented seafood dish that has been enjoyed for centuries, particularly in the southern regions of the country. The name "nampi" (남피) comes from the Korean word for "salted" (nam, 남) and "fish" (bi, 피), though it can also include other types of seafood such as shrimp or squid. The dish is made by fermenting salted seafood in a mixture of rice bran, salt, and sometimes other ingredients like garlic, ginger, or chili peppers. This fermentation process can take several months to a year, resulting in a pungent, umami-rich flavor.

Nampi is often used as a condiment or flavoring agent in various Korean dishes. It is commonly mixed with rice or noodles, used as a topping for soups, or incorporated into stews and fried rice. The fermented seafood adds depth of flavor and a distinct tanginess that complements other ingredients. In modern Korean cuisine, nampi is sometimes found in fusion dishes or as an ingredient in homemade sauces.

The preparation of nampi involves careful attention to fermentation techniques, as improper conditions can lead to spoilage or undesirable flavors. Historically, families would preserve seafood in this manner to extend its shelf life during colder months. Today, while commercial versions are available, many Koreans still prepare nampi at home, passing down traditional methods through generations. Its rich cultural significance reflects broader Korean culinary practices centered on fermentation and preservation.