Koreans processed meat and fish in various ways in order to preserve them for a long time, and there are jerked, soused and fried dishes.
   Jerked meat and fish are called pho in Korean, and soused dishes of dried fish or vegetables jaban in Korean.
   In preparing jerked dishes leaner meat or fish is much preferred.
   Soused dishes taste salty and sweet, because they are seasoned with oil, sugar, soy sauce and other spices.
   Seaweed, such as sea tangle and kelp, and vegetables including perilla leaves are dried and fried.
   And fried dishes are good appetizers.
   For these dishes it is important to properly dry the ingredients.