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I love food. During my time in Korea, I have been collecting recipes and anecdotes about Korean food. I also have been working on survival techniques for westerners living in Korea.

In this journal are recipes for cooking Korean food in Korea or abroad and recipes for recreating western food with Korean ingredients.

But mostly, it's about enjoying life.

SUBJECT KEY
Christmas Chronicles - Trying to celebrate Christmas in Korea
Drink - Imbibe me
Event - Special events involving special Korean foods
FFF (Food for Foreigners) - Recipes for foreigners living in Korea
FP (Food Porn) - Pictures for stimulation
Fusion - A mixture -- or clash -- of cultures
Junk - Junk food
KFC (Korean Food Concept) - A blog entry explaining a type of Korean food
Kimchi - Something about kimchi
KR (Korean Recipe) - A recipe for Korean food, duh!
Miscellaneous - Stuff, stuff, and stuff
News - Korean food in the news
Out There - What others are saying
Rest (Restaurant) - An entry about a restaurant in Korea
Street Food - An entry about a street food concept or adventure
Tip - A survival tip for living or visiting Korea
Video - A summary of a video on the site
WTF - A feature on anything unusual that has to be investigated further

Sunday, November 19, 2006

Baby Monkfish--HELP!!

I explored the Anyang Central Market today. Had lots of fun. I wish my brother was here to explore it with me. He'd go nuts.

I made a few good finds, including some great smoked pigs' feet (jokbal 족발) and a great deal on tangerines.

But I found these guys on the left at a few seafood stalls. They look like monkfish but smaller than the usual kind I see.

They were split open spread eagle so buyers could see the livers and the roe sacks.

I've had monkfish before, and it's great. I know it's a great delicacy in New York restaurants. I've heard people say that its liver is considered the "foie gras of the sea."

I asked the vendor how much it was.

"Three for 5,ooo won."

I couldn't resist that. Three of these little buggers for $5?

I was about to ask her how to cook them when I remembered, even though I can ask in Korean how to cook them, I likely won't understand the answer.

So now I'm asking YOU.

Give me some ideas on how to cook these little monkfish. What can I do with the livers and roe?

Labels: Miscellaneous

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The ZenKimchi 식 Ruffians is a group dedicated to finding the sublime meal in Korea. "식" (Sik) is the Korean word for "cuisine." "Ruffians" is the term used for fans and followers of Anthony Bourdain's philosophy of experiencing the most a culture has to offer through its food.
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This page is outdated. You are being sent to the CURRENT ZenKimchi Korean Food Journal. Please be patient.

Sunday, November 19, 2006

Baby Monkfish--HELP!!

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