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repellant puffer fish dish


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General Discussion 11

repellant puffer fish dish

prunefeet | Aug 19, 2006 03:23 AM

First let me say that I love korean food, although I don't branch out a lot, I love kimchee jigae so much that I almost always get that...that said, my husband, a friend and I went to Dae Dong, which is my favorite all around pleasant korean husband is not well versed or even interested in korean food, and even though he's a bit easily grossed out, he insisted on ordering something he felt was "authentic" rather than the bibimbop I suggested, and ordered a dish called something like "sliced marinated pufferfish in spicy sauce." I had a feeling it was a mistake for him, but hey, it's his funeral. After wallowing in my own delish meal, I asked him how his was...he said "not good"...I asked for a taste...he said "this is it" and passed me what looked like a rag covered in thick red sauce (maybe kochu chang)...I tried to eat it, but it appeared to be a thin cross section of a puffer fish, including skin and backbone...raw...look, I'm honestly open to new things, but this even grossed me out. I couldnt' figure out how to eat it. It was mixed with some sliced radish in the aforementioned red you could not really see what you were eating, and therefore eat around backbone etc. Anyway, I'm just wondering, is there something I am missing here, or is it something that is strictly a korean nostalgic thing? I can't quite see how it is eaten. Now my husb refuses to ever eat korean again...I don't care, I work a block from K-town and eat there a couple times a week...any feedback?

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