12.318 Ojingeo Muchim

Cycle 12 – Item 318

19 (Fri) November 2021

Ojingeo Muchim

1.5

at Jeon

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with W, IZ

Jeon is a Korean restaurant.  Specializes in jeon.

Dongdongju (동동주) is a Korean rice wine.  Unfiltered, the liquid is cloudy in appearance and viscous, slightly chalky in texture, a touch carbonated from the fermentation, with dregs of floating rice.   The name derives from the descriptor “dongdong,” which applies to something bobbing on the surface of water (as noted in yesterday’s post, the Korean language loves ideophonic reduplications).  The flavor is nutty, somewhat sweet.  The oldest Korean alcoholic beverage, references dating back to the Three Kingdoms era (1st century BCE – 7th century CE).   Essentially the same thing as the more famous makgeolli, in which the rice dregs are strained out for a clearer/cleaner texture/flavor.

The default anju for dongdongju/makgeolli is jeon.

We did order jeon, which was fine.

The ojingeo muchim was meh.  Way too sweet.  Not enough veg.

By coincidence, tonight was the 4th consecutive post featuring squid.

Too much onion and scallion.

More important, after dinner, on the way home, I was involved in a physical altercation with a shop owner – a fried chicken joint (I always knew that fried chicken would lead to my downfall).  Nothing really serious, but police were eventually called in.  I won’t go into details now, as the case is still under investigation, but I’m mentioning it just to note that it happened on this date.  Stay tuned.

(See also BOOZE)

(See also GLOBAL FOOD GLOSSARY)

(See also RESTAURANTS IN KOREA)

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