Some months ago I had a Korean dish I still dream of. It was listed as roasted monk fish with red pepper sauce. What it contained was chunks of monk fish braised with a sauce of red pepper and onions and sprinkled in it were hard rough grape like baby sea cucumbers. I bit down on one and it burst with a sharp crack and the taste of the primeval ocean (sea cucumber that is) filled my mouth and surcharged the already full force flavor of the braised monkfish I was eating. The drained sandpapery bladders are then discarded. The dish was greatest at the outset, the sea cucumbers fully pressurized by the heat of cooking, hard like pebbles.
Any other baby sea cucumber stories out there?
I believe I have seen the same dish on several korean menus. The one I had is a big serving suitable for sharing with 4 or so. I'll get back with the name of the midtown restaurant (it had a great indoor waterfall and white piano).