Cycle 13 – Item 26

31 (Mon) January 2022

Fish Katsu

2.0

from Tonkatsu Jjang!

at home

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

with W, IZ

At first bite, I was quite pleased to find that the fillet comprised whole fish (i.e., not minced), also skinless (by contrast, cheap producers don’t bother to remove the skin).  Judging by the size, texture, color, and flavor, the fish seemed to be some kind of pollack.

On the second bite, the crust came off, entirely and cleanly, as if it had never adhered to the fillet at all.  Underneath, I was surprised to find that the flesh appeared to be several smaller fillets pressed together into a single, flat, rectangular piece – probably a term for this kind of thing (reminds me of a discussion on meat glue that I had with GK a while back).

(See also GLOBAL FOOD GLOSSARY)

(See also RESTAURANTS IN KOREA)