14 (Sun) February 2021
-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-
with the Family
At J-Mart, our local supermarket, which stocks fresh meats and fish and produce daily, I’m finding inspiration for dinner in whatever looks good on the spot.
When I saw these samchi at the fish counter, I bought one on spec, banking on my newfound appreciation for the fish’s potential versatility.
Recalling the recent success with samchi in miso soup (see 11.359 A Bowl of Fish Soup), I decided to try miso-glazed broiling, which I’ve seen on salmon for decades ad nauseam but never tried myself.
Technically, I don’t have a broiler. The oven is heated by top-down electric coils that light up – and thus simulate a broiling function – to bring the internal temperature up to setting. However, this only works for short spurts.
It turned out okayish. The fish itself was moist and succulent, impeccably fresh. The glaze was fine in basic flavor – the ginger provided a delicate touch of spice that paired well with the oiliness of the samchi – but underseasoned; presumably, more caramelization would concentrate the saltiness. Anyway, the fish was nice with steamed rice – a bit of sauce would’ve been better.
(See also FOODS.)
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