11 (Wed) March 2020
-Dasmariñas Village, Makati, Metro Manila, Philippines-
with the Family
With leftovers from a takeout the other day, I tried using the ssamjang as a seasoning for fish. However, as the mackerel was being pan-fried, the bean paste quickly began to scorch in direct contact with the oil. Still, enough of the flavor was imparted into the flesh, making it sweet and nutty, pairing nicely with the fish’s inherent saltiness. The boys loved it: “Not your regular godeungeo, Dad.” Next time, I’ll try the oven, which should result in an even glaze.