30 (Mon) May 2011
Fried Rice à la Jjuggumi Bokkeum
-Oksu, Seongdong, Seoul, Republic of Korea-
This is familiar in that it starts with jjuggumi bokkeum, octopus stir-fried with vegetables in a spicy-sweet soy-gochujang sauce, a popular Korean dish. I arrived home to find leftovers from a batch that our nanny had made earlier in the evening.
It also employs the familiar Korean method of mixing plain rice with the remaining sauce and bits and pieces of a dish to finish off the meal.
However, this is new in the sense that jjuggumi bokkeum and fried rice have never in my experience been combined in quite this manner. And not just mixing rice in with the leftovers, I first scrambled the egg, then fried the rice in oil separately, added the octopus and other vegetables in stages, and spooned the sauce in at the end: a bona fide process that resulted in a novel culinary creation, albeit a derivative one, that tasted and felt like something different.
(See also FOODS.)
(See also PLACES.)