Nakji bokum (spicy stir-fried octopus with veggies), gamjatang (pork
bone and potato soup with chili spices), fried rice in gamjatang
cast-iron pot. For the gamjatang, the body of the potatoes absorbs the meaty tones of
the pork bones and spines, while the inherent starch blunts the sharp
acidity and pungency of the chili spices, yielding a robust amalgam of
flavors on the palate. After the potatoes, bones, and much of the
liquid are consumed, leaving only bits and pieces of veggies in the
cast-iron pot, rice is then added and heated. When the rice starts to
form a nice crust on the inner wall of the cast-iron, it is removed
and promptly eaten. The crispy rice is optionally moistened by a bit
of spicy soup. The result is heavenly. Beijing, 2009.
No comments:
Post a Comment