On 8/20/2020 at 6:46 AM, Tri2Cook said:Tried it one time, many years ago in a Korean restaurant. It's been a long time and my memory can be called to question at times but I don't remember anything particular special about it that I couldn't have got from cutting up a handy used tire and braising it for a bit. But as I said, that was the one and only time I've tried it and I can't vouch for whether that rubbery texture is a characteristic or was a result of mishandling.
Pretty normal.
A useful tip: if you can't source the sea cucumbers (海参 - hǎi shēn), take a kid's party balloon and stuff it with play-doh. I'm not sure the play-doh or the balloon manufactures do the correct color, but hey, it's all about taste, not color. You won't notice the difference.
