Sorsuk
Sorsuk is a traditional Korean fermented seafood dish that originates from the southern coastal regions, particularly Jeju Island. The name "sorsuk" is derived from the Korean words "sor" (소리), meaning "sound," and "suk" (숙), meaning "fermented," though its exact etymology remains debated. The dish is made by fermenting small fish, typically anchovies or mackerel, in a mixture of salt, rice bran, and sometimes seaweed or other seasonings. The fermentation process can last for several months, resulting in a pungent, umami-rich flavor.
Sorsuk is often used as a condiment or side dish, commonly paired with rice, vegetables, or other
In modern Korean cuisine, sorsuk is enjoyed both in traditional settings and contemporary restaurants. It is
Beyond its culinary uses, sorsuk holds cultural significance in Korean coastal communities, often passed down through