Do Koreans have a history of meat preservation?

This is slightly more in the historical food context, but I’ve been looking for cured and salted meats – pork, beef, chicken, wild game. (Not taking into consideration seafood)

Only found some air dried jerky’s but, it isn’t really a staple. How do pre-refrigeration era Koreans handle hunted game or getting a large abundance of animal protein? Is it literally only air dried jerkies?

submitted by /u/OddRestauranteur
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