The Fish Head is the Best
When we showed up at Mr. Yoon’s museum on Monday afternoon, he said, “Let’s go to Kangnung!” When? In 45 minutes. Kangnung is on the east coast of Korea. It meant a 2-day trip. Did we say “no”? Of course not.
Kangnung is famous for seafood and its annual celebration of Dano, an early summer festival for a good harvest on the land and a good catch at sea. The festival started on the day we arrived in Korea and runs for a week. It’s like a county fair with a semi-religious theme. We set out with Mr. Yoon driving, through the rain on the highway south, and then east through the beautiful mountains of Kangwon Province.
We got to our hotel on the beach just in time for supper, and made for the nearest beachfront restaurant. Fish tanks were lined up in front of it with a collection of all the types of fish caught along the coast. The ocean there is cold and clear, and drops off quickly, so a lot of them are deep water fish, and the best way to eat them is raw. We chose one big one, about 18 inches long, and a couple of smaller types. A guy wearing rubber boots, a waterproof apron, and rubber gloves fished them out with a net.
As soon as we sat down a small bowl of broth and a lot of little dishes arrived with a variety of foods – highly seasoned veggies, several kinds of kimchi, ddok (like Japanese mochi) stuffed with chunks of potato (surprisingly good), tiny anchovies roasted with soy sauce and sugar, tubu (tofu), raw sliced jalapeños (Wow!), steamed shrimp, crab, and more. The broth, with bits of dark green seaweed and a few clams in it, looked like a tide pool. A delicious tide pool!
Our three fish arrived, sliced in lovely slivers of sashimi or “hwey” on a bed of white noodle-like things that were chewy and flavorless, and it turned out we weren’t supposed to eat. More bits of hwey were mixed with soy sauce and zingy red pepper sauce. The heaps of whey were intimidating, but the three of us finished them off and moved on to a big pot of stew made from the remains of the three fish. Of course,wherever you are in the world fish heads make the best broth, and Koreans have an old saying, “The fish head’s the best.” The sticky white rice Koreans love showed up, and it tasted great on top of all that rich and spicy seafood.
We staggered back to our hotel in a light rain and I slept long and hard after the finest Korean feast I’ve ever had. Tomorrow, the Dano festival!