Seulontae

Seulontae is a traditional Korean fermented seafood dish. It is made by salting and fermenting small fish, such as anchovies or sand lances, along with various seasonings. The fermentation process, which can last for several months, develops a unique, pungent flavor and aroma.

The exact ingredients and preparation methods for seulontae can vary significantly by region and household in Korea. Common additions to the salted fish include chili powder, garlic, ginger, and sometimes other vegetables or seafood. The resulting paste is often used as a condiment or a base for stews and other savory dishes.

Seulontae is known for its strong, salty taste and is typically consumed in small quantities to add depth and umami to meals. It is a staple in many Korean diets, particularly in coastal areas where fresh seafood is abundant. The dish is a good source of protein and can also contain beneficial probiotics due to the fermentation process. Its distinctive flavor makes it an acquired taste for some, but it is highly prized by those who appreciate traditional Korean cuisine.