Ever walked past a seafood section and thought, "What is all this?"
If you've been to a Korean market or restaurant, chances are you've come across unfamiliar seafood names like gajami, gaebul, or seop. Don't worry — in this post, you'll get a complete and simple breakdown of Korean seafood names, their English translations, and how they’re commonly used. Whether you’re a curious foodie or just want to know what you’re ordering, this guide is for you.
🐟 Fish (생선류)
| Korean Name | English Name | Description |
|---|
| 가자미 (Gajami) | Flounder | Flat, delicate flesh, great grilled or in stews |
| 넙치 (Neobchi) | Halibut | Large flatfish, firm white meat |
| 광어 (Gwang-eo) | Olive Flounder | Most common sashimi fish in Korea |
| 고등어 (Godeungeo) | Mackerel | Oily and rich flavor, usually grilled |
| 갈치 (Galchi) | Hairtail | Long and shiny, often braised |
| 연어 (Yeoneo) | Salmon | Fatty and bold, eaten raw or grilled |
| 참치 (Chamchi) | Tuna | Served raw or cooked, versatile |
| 명태 (Myeongtae) | Alaska Pollock | Used fresh, dried, or fermented |
| 대구 (Daegu) | Cod | Soft, mild flesh, ideal for stews |
| 청어 (Cheongeo) | Herring | Small, oily, often pickled or grilled |
| 송어 (Songeo) | Trout | Freshwater fish, clean flavor |
| 도미 (Domi) | Sea Bream | Firm and sweet, often raw |
| 삼치 (Samchi) | Spanish Mackerel | Meaty and flavorful, grilled |
| 아귀 (Agwi) | Monkfish | Firm texture, popular in spicy stews |
| 홍어 (Hongeo) | Skate | Fermented with strong aroma |
| 뱀장어 (Baemjangeo) | Eel | Rich and fatty, grilled with sauce |
| 잉어 (Ingeo) | Carp | Used in soups and medicinal dishes |
| 숭어 (Sungeo) | Mullet | Mild and traditional |
| 빙어 (Bing-eo) | Pond Smelt | Tiny fish, often deep-fried whole |
| 굴비 (Gulbi) | Salted Dried Yellow Croaker | Traditionally dried and salted, grilled with intense umami |
| 임연수 (Imyeonsu) | Atka Mackerel | Savory and tender when grilled, common in home cooking |
🦑 Mollusks & Invertebrates (연체동물 및 무척추동물)
| Korean Name |
Romanization |
English Name |
Description |
| 개불 |
Gaebul |
Spoon Worm (Urechis) |
Eaten raw, briny taste |
| 오징어 |
Ojingeo |
Squid |
Stir-fried, grilled, stewed |
| 낙지 |
Nakji |
Small Octopus |
Chewy, used spicy or in soup |
| 쭈꾸미 |
Jjukumi |
Webfoot Octopus |
Smaller than 낙지, spicy grilled dishes |
| 문어 |
Muneo |
Large Octopus |
Boiled and sliced |
| 멍게 |
Meongge |
Sea Squirt |
Raw, briny and unique flavor |
| 해삼 |
Haesam |
Sea Cucumber |
Chewy texture, stews or raw |
| 성게 |
Seongge |
Sea Urchin |
Rich, creamy roe, eaten raw |
🦐 Crustaceans (갑각류)
| Korean Name |
Romanization |
English Name |
Description |
| 새우 |
Saeu |
Shrimp |
Grilled, fried, or in soups |
| 게 |
Ge |
Crab |
Used marinated or in stews |
| 대게 |
Daege |
Snow Crab |
Sweet meat, often steamed |
| 바닷가재 |
Badatgajae |
Lobster |
Luxury seafood, grilled or boiled |
🐚 Shellfish (조개류)
| Korean Name |
Romanization |
English Name |
Description |
| 굴 |
Gul |
Oyster |
Raw, grilled, or stewed |
| 홍합 |
Honghap |
Mussel |
Common in soups and stews |
| 조개 |
Jogae |
Clam |
Steamed or in broth dishes |
| 가리비 |
Garibi |
Scallop |
Sweet, tender, often grilled |
| 섭 |
Seop |
Large Mussel |
Larger and firmer than regular mussels, used in soups |
Korean seafood can be intimidating at first — the names are unfamiliar, and the dishes are often unique. But once you know the basics, shopping at Korean markets or ordering seafood dishes becomes exciting and fun. Whether it's gwang-eo sashimi or gaebul eaten raw, each seafood item has its place and purpose. With this guide, enjoying Korean seafood becomes easier and more rewarding.