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korean squid

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Behemoth

Behemoth

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I had an octopus version as well as a pork version in Seoul. It wasn't that spicy, or rather, the spice level built up slowly as you ate. Great stuff. But there was definitely some sugar, or at least some type of sweet flavor, in the sauce. Or is the bean paste sweet? (or did I have something else entirely? :huh: ) What is the difference between a "chorim" and a "pokkum"? I had the former, but I thought they were kind of the same thing.

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eunny jang

eunny jang

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You might add a thin-ish stream of mirin to sweeten it a little.

A bokkum means something close to "stir fried" or sauteed in a pan, while a jorim or a jjim is more of a braise - meat or fish cooked slowly with vegetables in a sauce.

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Behemoth

Behemoth

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A bokkum means something close to "stir fried" or sauteed in a pan, while a jorim or a jjim is more of a braise - meat or fish cooked slowly with vegetables in a sauce.

Makes sense. What we had was more braised than stir-fried. Also, it was served in one of those cast-iron plates that I coveted so much (but for which I lacked suitcase space, alas...) I think I had the bokkum version in Philly a long time ago, but I think I like the braised dishes better. (That's true in general, actually). Thanks for clearing it all up :smile:

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