As the sun began to rise, a fleet of boats hauled in its nightly harvest — squid being one of the most abundant catch. Delicately sliced and served in a spicy, icy broth as 물회, salted and hung like martyrs to every fence or wall available by dry-good merchants, and giving plain vanilla ice cream a chic makeover, they were an ubiquitous presence at the market and port.
Desperately seeking a source of heat, I darted for a smoky window through which I could smell fried food being made.
Through my chattering teeth I ordered a squid sausage (오징어 순대), a whole squid stuffed with minced meat, vegetable, and glass noodle filling, that is steamed, sliced, then dipped in eggwash for a final fry.
A cup of piping hot fishcake soup (어묵국물) brought some feeling back to my fingers, allowing me to be able to use my chopsticks to finish my sausage.
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