09. 03. DINNER

전어회: hickory shad sashimi

I’ve been using the name “hickory shad” frequently enough that it actually sounds valid now. Here it is, the star of early autumn, mercilessly butchered whole and fantastic all the way through. Seminar weekdays save my soul. We would have gone to the fish market, but we didn’t actually know what we’d be doing or exactly how to get there or how things go down in that land, so we decided to just go to some sashimi restaurant (establishment, rather) where they had hickory shad. Luckily it didn’t take us long to find one, and my life was that much more complete. It’s calcium on a plate, kids. God it’s so good.

광어회: flounder sashimi

And some flounder because everybody loves flounder. I felt responsible for the two plates of hickory shad, though, so I didn’t have much of this. It was pretty good from what I could tell, but is it ever really bad?

매운탕: spicy fish soup

This isn’t usually my favorite part of the meal, since it’s the last thing to be brought out and it’s no longer raw fish. But today it was really good and I learned how to make it taste even better, so my fondness for it has skyrocketed. What you do is you add the bean paste, the garlic, and the leftover perilla leaves while it’s boiling. The bean paste apparently takes care of the fishy sensation, and everything else just tastes good. The more you know!

assorted cakes and ice cream

Yoghurt ice cream with espresso and green tea toppings, tiramisu, sweet potato and cheesecakes. We went down to 예술의 전당 on a whim after the meal, because the scenery there is amazing even when you can’t see it and the place makes you feel like you’re absorbing culture just by standing there. The cafe was called Mozart, how adorable is that. We walked a long while and talked and I’m really going to miss these meetings, but okay, enough of that, I’ll be back for the winter. Three weeks of it. In the meanwhile, I’ll look at pictures and salivate.