OK. So now I know that chim means stew, I am on a mission to find it somewhere.
Last night I went to the nearest equivalent of a Korean greasy spoon where I can eat by myself, (you know – where all the working class folk eat for cheap) and I studied the menu. The Korean menus at these places are presented much like fast food sushi menus in the states – where they give you the bill with every item listed, and you write the quantity down next to the ones you want. Annoyingly, Asian servers give new meaning to the waiter job description, as they actually do wait for you to make your choice. No pressure. Unfortunately, I don’t know hangul well, so I am sounding out the last words of the whole menu, looking for chim.
Glory hallelujah, I find some chim under the chiggae (soup) section and order it. So it comes, and it’s more like soup. And there are strange things floating in it. It has a lot of seafood, as well as some veined white meat about an inch wide (God, I hope it’s not one of those tube worm things) with the consistency of liver, and then to my horror there is something that looks like this:
Yes. I tried them. (they were white, though, and cooked)
No. They weren’t bad. Neither were they anything special. I guess you could say they were tender…
But the liver-like thing was pretty gross.
I asked the other teachers in the lunchroom about brains, and they didn’t know of any Korean dishes with brains. One of the teachers thought it might be intestines.
But really, they actually looked like the photo above. That, along with whole head-on shrimp, squid strips, and mussels.
I’m sure some gourmet would have loved it, and it might fetch a hefty price somewhere as a fetish dish. I paid 4,500 won for it, which is the equivalent of $3.00
I think I am going to avoid the word “mixed” from now in, especially in reference to soup or stew…