kaseen
Kaseen is a traditional Korean fermented food that has been consumed for centuries, particularly in the southern regions of the country. It is made primarily from salted and fermented fish, often using anchovies or other small fish, which are mixed with vegetables such as radish, garlic, and green onions. The fermentation process allows beneficial bacteria to develop, creating a tangy, umami-rich flavor profile that is both savory and slightly spicy.
The preparation of kaseen typically involves salting the fish to remove impurities and enhance preservation, followed
Kaseen is commonly served as a *banchan* (side dish) alongside rice and other Korean meals, offering a
While kaseen is most popular in Korea, its preparation and consumption have spread to other parts of