South Hwanghae Province
Yonan Fermented Spicy Shellfish
A native dish of the Yonan area, it is prepared by salting shellfish for dehydration and mixing them with boiled rice treated with malty powder, chestnut, jujube, pine nuts, sesame oil and salt, and putting them in a jar. It is usually made in late autumn and eaten after they are fermented.
It does not use powdered red pepper, and tastes a bit sour.
