Billy the kid and the bowl of fire

All of the teachers from my middle school had gone to a students home/ restaurant to have dinner, as a way of thanks from the parents.

Served straight from the pressure cooker, goats meat, with a side dish of goats skin. Poor kiddie. But it was delicious. The ‘dipping sauce’ for the goats meat was a mixture of Go chu jang and twen jang, or fermented bean sauce. Certainly every cook has their own preferences and I have to say that every dish that wasn’t peppered with red pepper, was salted to an inch of its preserved fibre.

Easily fixed with a drink though. They had a selection of beer or so-ju. I chose the so-ju; you just can’t go wrong with it. One glass later the soup course come around and is sat on a portable gas burner to heat. Given a ladles worth in a stainless steel bowl, I sampled it. I was surprised it didn’t melt the spoon as it melted and killed off most of the taste buds on my tongue. This was a bowl full of pepper spice, not as a seasoning, but as a major ingredient in the recipe. Maybe if you’re making nitroglycerine. If I drank the entire bowl, I was have had an asthma attack and have anaphylaxtic shock at the same time. This stuff was explosive.

Finally they they trotted out some bottles of home-made berry wine. I’ve got a bottle of this stuff at home, and this tastes nice. Don’t get me wrong, this stuff here also tasted nice, but had been fermenting for way too long. It was like some berry-brandy-wine rather than wine it was supposed to be.

It just occurred to me that everything that I ate was amped up, and out, to the maximum possible extent. Almost everyone at the table I was sitting was either red in the face or was feeling hot. One teacher even fanned himself; the food was that spicy.

Talk about a gastronomic olympics. My collegues were *well seasoned eaters*, but this meal certainly had them going.

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4 Responses

  1. That looks good…I think

  2. Goats meat has a really gamey taste to it. The fruit wine was over done, while whatever the soup was, I couldn’t cope with it.

  3. Ach! (German expression). In front of my eyes all the time, ‘how long has this been going on?” (to quote Aus PM John Howard’s surprise at Shanghai’s development).
    Goat is obviously the lamb substitute in K-land.
    1) When we had that meal at the Walkerhill/or was it the COEX? Hotel in Seoul, the bill didn’t say ‘lamb’ on it. It said ‘goat’.
    2) There were many goats grazing in Sunchang within the town’s limits when I was there. And doubtful for their wool, milk or cheese.
    3) Chef Gordon Ramsay in England in a tv restaurant rescue program recommending goat meat. ‘tastes the same, less fat’.
    But how far back does this Korean ‘traditional dish’ actually go? Looks like a substitute for the other 4-pawed beast (u know what I mean!).
    As for the wildberry wine, ‘Gwangju News’ an english language magazine I read recently in K-land, the article on Korean traditional liquour put it near the top. The wine serving at dinner may well have been stored too long unlike French wines which improve with age. The wildberry wine I had as a gift after the Gochang Half-Marathon (admittedly a local wine) was first rate.
    Bit of a long post but… local food I have to get it id’d!

    • I liked the berry wine, it was sweet and palatable. Not sure if the goat is subbing in for another four legged friend but I have to say, they hae the same texture, but different taste. Dog in my opinion tastes a lot like mutton.

      You had goat at Walker Hill? Since living in Eumseong, it was the first time I’ve eaten goat. Goat or dog, both steamed!

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