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Mystery ingredient in Korean fish stew?

mlgb | Jan 11, 2008 11:23 AM

Can anyone identify this? They are about the size of an almond or walnut. They were in a fish stew at a Korean restaurant. The texture was very hard and rubbery. So hard that you couldn't really chew into it. When I managed to bite into one, some kind of funky but not really bad tasting liquid squirted into my mouth. (I know, ewwwww). I asked the solo English speaker if she knew what it was. She said it had something to do with fish, but didn't know even the Korean name. Could it be some kind of fish organ?

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