Cycle 14 – Item 274
6 (Fri) October 2023
Tuna Tataki
2.5
at Gureume
-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-
with IZ
Gureume is a Japanese restaurant. Specializes in kushiyaki (as per the signage), with a selection of other items on the menu. The name of the place is the Japanese pronunciation of “gourmet (グールメ).” Appears to be part of a budding chain, though some restaurants with the same name might not be unrelated (judging by the different signage, different menus).
Ostensibly an izakaya, it had a casual, neighborhood family restaurant vibe – many tables, including us, had young children enjoying noodles and other kid-friendly foods.
Our original destination had been Tanosii, where IZ had previously been welcomed (see 13.272 Mochiritofu), but this time he was denied entry. When I asked why they’d changed their policy, the manager emphatically denied that the establishment had ever allowed minors. Fine, fuck it – Tanosii is hereby BANNED.
I just realized something. The word for skewer in Japanese is “kushi (くし),” deriving from the Chinese character “串,” which (among many meanings) can refer to a stick. In Korean, a skewer is called “ggochi (꼬치),” which the on-line dictionary defines as an original Korean word (i.e., not derived from Chinese), but it does sound a lot like “kushi” (incidentally, “串” is pronounced in Korean as “chan (찬)”).
LUNCH
As noted yesterday, we will be working with cookbook author James Park over the next couple weeks to promote Chili Crisp (see 14.272 Yusanseulbap (with Laoganma)).
Upon arriving in Korea this morning (from New York), he came straight to our office, both to review the schedule and to have lunch. I took him to Sunnam Siraegi – he wanted something distinctly Korean – where I’d enjoyed my very first meal at work (see generally 11.240 Cutting Board Boiled Pork Table d’Hôte).
People who dine regularly with me know not to dive in right away but to give time for me to take photos of the spread, usually at dinner, especially in a restaurant or for something fancy at home, for use on GMTD.
James, as a professional “content creator,” is on an entirely other level – every item on the table was carefully photographed and slowly videotaped, for use on his various platforms; I was halfway done with my meal before he got started.
(See also GLOBAL FOOD GLOSSARY)
(See also RESTAURANTS IN KOREA)