In the foreground are clams. A mountain of baby shrimp rises behind them (used for adding flavor and salt to any number of dishes including kimchi). A variety of spicy pickled vegetables is off to the left.
Myulchi, dried anchovies, in every conceivable size.
Different preparations of beans, more brined baby shrimp, marinated kelp, dried pish, pickled heads of garlic, lotus root.
At this point I was ready to pick up a bowl of rice and start eating directly from the steel bowls. A selection of kimchi, kochujang (chili pepper paste), and a bewildering array of pickled vegetables.
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