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I’m fond of tinned fish, especially sardines. Anchovies in various forms are common in Korea. Tinned mackerel and mackerel pike (공치) are easy enough to find. The only domestic type of sardines, 정어리, I can find are canned in bone broath. I gave them a try and the beef broth was surprisingly good. It was an odd combination and one I haven’t seen much in Korean food, beef broth with seafood. The can seems to suggest some kind of Jungari jjim. I’ve never seen that dish or heard of anyone making it. I’ve had Anchovi ssambab 멸치쌈밥 which is kind of similar but I don’t think it was in beef broth. I find it odd that the only type of canned sardine I can find is this mysterious and uncommon combination. Does anyone know more about this dish or product? Is there some place in Korea where everyone is mixing fish and beef broth and I just don’t know about it? submitted by /u/chunklight |
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