July 3, 2015
You know, we don’t do enough fish videos. Seafood is a big part of Korean cuisine, and we don’t eat it regularly. Barely ever. I don’t know why. We almost always love it when we have it, but keep on defaulting to Korean Barbecue when put on the spot. However, when we were in Jeju for our road trip, we went to the fish place across the street from our Airbnb, not because it was our first choice, but because we were exhausted and didn’t want to go out too far.
When we walked into the rickety fish restaurant, with sun bleached signs and fish tanks in need of window washing, I saw something out of the corner of my eye: a pot that had giant radish slices in it, with the spines of several fish left behind, all covered in a crusted bubbled red sauce. And then, something switched off in me. A tingle. I didn’t know what it was, but I thought about it for a while. Then I asked Soo Zee about it, about the leftovers beside us, asked for her to explain what that dish was. And when she said it was a jo-rim, that was it. I had unlocked the secret, unlocked the memories, and they all came flushing back.
I didn’t have jo-rim for years. The last time I had it was back when we were living in Bucheon. It was, in fact, before we filmed our first FAPFAP ever. There was a Jeju fish restaurant close to our apartment, and it closed down after a few trips, and I was devastated, because I loved the jo-rim which I had never had anywhere but there. It was sweet and savoury, and the fish was so tender and juicy. Never overcooked. Just falling off of the bones so easily with so much moisture just…just perfect. And when that place closed down we didn’t go for fish again for a while. The times that we did have fish I never saw jo-rim, until enough time passed by that I forgot that it existed. It wasn’t until we went back to Jeju this time around that I remembered about this perfect fish dish.
Martina’s not the biggest fan of it. Soo Zee laughed at my excitement, because it’s supposedly so cheap and easy to make and her family does it all the time, so it’s nothing special for her. But for me, I hadn’t tasted this in such a long time that when we had it that night I insisted that we find a place special in Jeju for just this thing, and so we did.
This place here, ladies and gentlemen, was AMAZING. We didn’t just get a small pot to share amongst ourselves. No: we got a long gortdamned TROTH. And we got the Galchi Jorim, and for the life of me I don’t know what kind of fish galchi is. I looked it up online and found many different answers. Cutlassfish? Largehead hairtail? Hell if I know. All I do know is that it’s supposedly the most expensive fish that’s done in this style? I don’t know. All I can say is that it’s wonderful and I wish Martina liked it as much as I did dammit Martina stop wanting barbecue all the damn time eat some fish it’s good for you Omega-3s and all that crap arrgghhh!
We’ve got some bloopers from this week’s video as well, especially of us being exhausted after this shoot. It was right before we got on a boat to leave Jeju, and we were wiped, and ate so much that all we wanted to do was sleep. Yum.