Singing the praises of Korean chitlins |
| Published: August 26, 2007, 12:05 pm |
| Tags: beef, beef heart, beef intestines, beefheart, beefintestines, chitlins, gobchang gui, gobchanggui, korean food, koreanfood, pate, pâté, soul food, soulfood, tripe |
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Filed under: Beef, Far East, Pork, Food OdditiesWhen I saw a post on ZenKimchi Korean Food Journal about chitlins my first instinct was to exclaim, "Korean soul food? Say what!" Then I thought about it a little more, and I realized that with its hearty casseroles and stews, Korean cuisine has a lot in common with American soul food. It's just that the above dish of gobchang gui is, how to put this, a bit more soulful than other Korean fare I've encountered.Technically, they're not chitlins, since they're beef, not pork, intestines. Either way, the dish sounds delicious. Some of you out there might be grossed out by the concept of eating a cow's small intestines. Not me, especially when I read that they taste like bacon and are stuffed with Korean pâté. Drool. To complete the organ meat orgy there was Makchang (sliced large intestine), beef heart and tripe smothered in pâté. ZKFJ's author is lucky to be based in Korea. I've enjoyed Korean blood sausage in my [ Full article ] |
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