Sammaen

Sammaen is a traditional Korean fermented seafood dish that originated in the southern coastal regions of the country, particularly in areas like Jeju Island and Busan. The name "sammaen" comes from the Korean word "sam," meaning "three," and "maen," which refers to seafood, as the dish traditionally includes three types of seafood. However, modern versions often incorporate a wider variety of ingredients.

The preparation of sammaen involves fermenting seafood, such as anchovies, squid, and shrimp, in a mixture of salt, rice bran, and sometimes other seasonings like garlic, ginger, and chili peppers. The fermentation process can take several months to a year, allowing the flavors to develop richly. After fermentation, the seafood is typically rinsed to reduce saltiness before being used in various dishes.

Sammaen is often served as a side dish or ingredient in other meals. It can be used as a topping for rice, mixed into stews, or added to soups like *sammaen jjigae*. The fermented flavors provide a unique umami taste that complements other ingredients. In recent years, sammaen has gained popularity beyond Korea, appearing in modern fusion cuisine and as a key ingredient in Korean-inspired dishes worldwide.

The dish reflects Korea’s long history of fermentation techniques, which are deeply rooted in preserving food and enhancing its nutritional value. While traditional sammaen relies on natural fermentation, some contemporary versions may use accelerated methods to shorten preparation time. Despite variations, the core essence of sammaen remains a flavorful, fermented seafood product celebrated for its distinct taste and cultural significance.