The Finest Korean Dishes for Pescatarians Korean cuisine offers a delightful range of flavors, textures, and aromas, making it a haven for pescatarians who seek dishes that are both satisfying and diverse. From savory stews like maeuntang, or fresh hwe (Korean sashimi) bring the ocean's bounty to your plate. Korean seafood dishes are packed with nutritional benefits. Rich in omega-3 fatty acids, protein, and essential vitamins. No Korean meal is complete without its signature fermented side dishes, many of which pair wonderfully with seafood. Kimchi and more..
Samchi Gui (Grilled mackerel)
This dish features marinated mackerel and is usually in a mixture of soy sauce, garlic, ginger, and sesame oil before being grilled to perfection. It is known for its crispy skin and tender, flavourful flesh.
Preheat the grill over medium high heat. Place the fish on the grill, skin side down.
Cook on both side until the bottom edges are golden brown and the flesh turns opaque - 2 to 3 minutes, mix in sauce
Jogi Gui (Grilled yellow croaker)
Yellow croaker is a popular fish in Korean cuisine. It is typically salted and dried before being grilled, giving it a unique and rich flavour. Often served with a side of soy dipping sauce.
Godeungeo Jorim (Braised Mackerel)
Mackerel is braised in a spicy, savoury sauce made from soy sauce, gochujang (Korean chili paste), garlic, and ginger. Potatoes, radish, and other vegetables are usually added to the dish for extra flavour and texture.
Hwe (Korean Sashimi)
This dish consists of thinly sliced raw fish, typically served with a variety of dipping sauces such as chojang (a spicy, tangy sauce made from gochujang and vinegar). Common fish used include flounder, snapper, and tuna.
Maeuntang
(Spicy Fish Stew): A hearty stew made with fresh fish (commonly cod, pollock, or monkfish), tofu, vegetables, and a spicy broth seasoned with gochujang and gochugaru (chili flakes). It’s often enjoyed with rice and kimchi.