Cycle 4 – Item 14
19 (Sat) January 2013
at Ganghwa Seaside Hill
-Ganghwa, Buleun, Ganghwa, Incheon, Republic of Korea-
with W and DJ, AHY + KIT + JH, CJH + KKH, LHS + YYH
Ganghwa Seaside Hill is a campsite. More of a parking lot. It’s on a cliff overlooking the Yellow Sea.
We would have enjoyed a sweeping unobstructed view of the ocean if not for the fog, which is always a problem on the west coast.
Seuji Jjim (스지찜) is a Korean dish. It consists of beef shank and tendons cut into small pieces and boiled in water, along with a simple array of aromatics (e.g., garlic, ginger) and seasonings (e.g., salt, pepper), for a couple hours until tender. The pieces are then served in the cooking water, now a rich stock, usually with some sort of soy dipping sauce. For some reason, even though “tendon” is “himjul (힘줄)” in Korean, the Japanese “seuji” is used in the context of food.
The seuji jjiim was good. Didn’t really taste much like anything per se, more about the chewy jelly-like texture of the tendons. With loads of fresh scallions, along with rice and kimchi, it was very much like seolleong tang.
(See also GLOBAL FOOD GLOSSARY)
(See also CAMPING)