haksap
Haksap is a traditional Korean dish originating from the Jeju Island region. It is a type of fermented seafood product, often made from small fish such as anchovies or other similar species. The fermentation process involves salting and aging the fish, which enhances its flavor and preserves it for extended periods. Haksap is typically enjoyed as a side dish or an accompaniment to rice and other Korean meals.
Historically, haksap has been a vital source of protein for local households in Jeju due to its
Due to its distinctive flavor, haksap is often consumed in small quantities and paired with rice or
In recent years, haksap has gained recognition beyond Korea, appreciated by food enthusiasts interested in fermented