Scallops and squid to whelks and prawns

Surrounded on three sides by water, the Korean peninsula is rich in seafood. Warm and cold water currents yield a varied bounty, and the markets offer every species imaginable. Korean cuisine makes the most of this deliciously fresh seafood, with cooking techniques ranging from salads of seafood with spicy dressings to slow-cooked casseroles overflowing with prawns, squid and blue crab.

Korean seafood salads are rich in flavour and texture, and customarily have a delicious contrast, with the chilled seafood offset by the spiciness of the dressing. The spicy whelk salad uses chilli and garlic to add piquancy to the recipe, while the presence of cucumber provides a refreshing quality that completes the dish. The other salad enjoyed in Korea during the summer is a classic medley of chilled seafood with fiery mustard dressing. Simple to prepare and deliciously sharp, this dish is a common choice for a snack or light lunch on a hot afternoon.