Cycle 4 – Item 114
29 (Mon) April 2013
-Oksu, Seongdong, Seoul, Republic of Korea-
with the Family
Because our nanny isn’t very prompt in using up ingredients, I’m compelled on occasion to clean out the fridge and find a way to combine random things into a coherent meal.
This dish was improvised but showed great promise. It started with a handful of enoki mushrooms. Due to their stringy nature, I figured that a standard stir-fry wouldn’t work, which led to the idea of a thicker gravy, like for yusanseul. So I made my basic oyster sauce as a base, then added a lot of chicken stock and corn starch. I wouldn’t consider this to be a proper yusanseul – for example, it didn’t include sea cucumbers or pork – but it came pretty close. When IZ got a taste, he enjoyed it so much that his eyes rolled back, like he was about to faint. Ultimately, he ate more of it than anybody. I’m naming the dish in his honor.
(See also GLOBAL FOOD GLOSSARY)