bashkua
Bashkua is a traditional Korean fermented seafood dish that originated in the southern coastal regions, particularly in the Jeolla and Gyeongsang provinces. The name "bashkua" is derived from the Korean words *ba* (바, meaning "fish") and *suk* (숙, meaning "fermented"), though some variations include other ingredients like shrimp or squid. The dish is known for its distinctive salty, umami-rich flavor, achieved through a natural fermentation process.
The preparation of bashkua typically involves salting raw fish, such as mackerel, anchovies, or squid, and allowing
Bashkua is commonly enjoyed as a side dish (*banchan*) in Korean meals, often served with steamed rice,
While traditional bashkua relies on natural fermentation, modern variations may incorporate additional ingredients or shorter fermentation