19 (Fri) February 2021
Domi Maeun Tang
-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-
with the Family
A classic Korean fish stew using the leftover flesh and bones of the snapper (domi) from a couple days ago (see 12.043 Pan-Seared Snapper in Garlic Truffle Cream Sauce with Paprika Mash), along with radish and bokchoy (only because I had them in the fridge).
Even if leftover, the fish was still fresh, making the dish feel legitimate in its own right.
(See also FOODS.)
(See also PLACES.)