otko
Otko is a traditional Korean fermented seafood dish that originated in the southern coastal regions of the country, particularly in areas like Jeju Island and Busan. The name "otko" comes from the Korean word "ot" (오트), meaning "salted," and "ko" (고), which refers to the fish or shellfish used. This dish is a staple in Korean coastal cuisine, known for its rich umami flavor and preservation method.
The preparation of otko involves salting and fermenting small fish, such as anchovies or mackerel, or shellfish
Otko is commonly used as an ingredient in various Korean dishes. It is often minced and mixed
The nutritional benefits of otko include high protein content, essential omega-3 fatty acids, and various vitamins