8.299
31 (Tue) October 2017
Sekkosi
2.0
at Chungmu Sanghoe
-Sinsa, Gangnam, Seoul, Korea-
with the Family, KKH + CJH
Mission to Korea + Fall Vacation, Day 10.
- Day 1 (8.290 Pleurogrammus Aonus)
- Day 2 (8.291 Ojingeo Sundae)
- Day 3 (8.292 Grilled Lamb)
- Day 4 (8.293 Grilled Fish)
- Day 5 (8.294 Raclette)
- Day 6 (8.295 Osam Bul)
- Day 7 (8.296 Mul Naeng Myeon)
- Day 8 (8.297 Octopus Abalone Ramyeon)
- Day 9 (8.298 Skirt)
In Seoul. Here, initially, to coordinate the Asia-Pacific Regional Meeting for National Ethics/Bioethics Committees (AP-NEC), which WHO co-organized in collaboration with the National Bioethics Committee of Korea (KNBC) last week. Staying on through the end of next week on an extended holiday with the family.
Sekkosi is a Korean dish. Raw fish, typically small/baby white fish, chopped into pieces, along with the bones, topped with chili paste and aromatics, then wrapped in lettuce, seaweed. While the term sounds Japanese, I am unaware of such a dish in Japanese cuisine.
The fish here was utterly flavorless – not that flavor matters much in the Korean tradition, which drowns the fish with all the dips and toppings – but I prefer to eat the fish in a simpler fashion, with a touch of soy sauce and wasabi – sorta Japanese style.
(See also GLOBAL FOOD GLOSSARY)
(See also RESTAURANTS IN KOREA)
What’s the difference between this and hwe? Is it just the manner in which they’re cut?
Exactly.