26 (Sun) September 2010
-Dongducheon, Gyeonggi, Korea-
with the Family, CBD
On the way home from yesterday’s overnight camping trip (see 1.263 Grilled Spicy-Glazed Chicken Hearts), we stopped by Daraehyeon for late afternoon snack cum early dinner, anything for another round of drinks.
On this second visit, I was disappointed that the jjajang myeon was different from before. Change of ownership, it turns out.
Gganpung gi s a Chinese dish. Consists of breading/deep-frying pieces of meat – most commonly chicken (gi), as here – then stir-frying them in sweet-spicy-sour chili-garlic aromatics. The term derives from the Chinese “ggan = dry” + “pung = heat,” referring to the absence of sauce. One of the most popular preparations in the Korean-Chinese tradition. Given the Korean tendency to bastardize foreign foods beyond recognition, I don’t know whether the dish even exists outside of Korea.