Cycle 12 – Item 345
16 (Thu) December 2021
Spaghettini w Pike Mackerel in Spicy Tomato-Garlic Sauce
-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-
Following a recent discussion about Korean canned pike mackerel (see 12.338 Ggongchi-Kimchi Jjigae), which I’d never before considered using in anything but a Korean dish, specifically only kimchi jjigae, I was suddenly struck by the idea of using it in a western application, like a Spanish suquet (see for example 3.257 Mackerel & Potato Stew).
I had leftover tomato sauce and garlic oil from gambas al ajillo a couple days back (see 12.343 Gambas al Ajillo), which I combined along with the mackerel and a quarter cup of the brine in the can, simmered for 10 minutes, served with pasta.
Awesome, perhaps even perfect. The mackerel paired so seamlessly with the sauce, an explosive synergy of salty + spicy + sweet, that I’m convinced it must be already a well-established dish, though a 30-second internet search didn’t reveal anything quite like it – many canned mackerel recipes, but none using the Korean type. This could be one of GMTD’s all-time breakthroughs.
(See also GLOBAL FOOD GLOSSARY)
(See also RESTAURANTS IN KOREA)