Maybe because the last cockle meetup in Noryangjin went so well, we had another cockle shabu-shabu meetup. This time we set it up at Maknae, so along with the cockles we also got skate and mulgomtang.
The usual spread
Familiar by now, right? There are nuts flown in from Thailand, and the taste is addictive. We haven’t even started the main event yet so I really shouldn’t be eating them, but my hand keeps reaching over.
Cheese and salami, also flown in
Three kinds of cheese were mixed together. They look alike, but each one tastes a little different
Fermented sausage
A fermented sausage flown in from Thailand. Maybe it’s the fermentation, but the aroma is pretty strong and there’s a bit of sourness to it too, and it was seriously delicious. So good~
Striped beakfish
The flesh is springy and firm. Any other day this would have been the main event, but at our club’s gatherings it’s just a palate cleanser.
Thai suki sauce
One of the members brought it along for the shabu-shabu. That distinctive Thai flavour comes through exactly as it should.
Cockles
The colour is far better than the ones we had at Noryangjin. That’ll be the difference in Maknae’s knife work.
Starting the shabu-shabu.
In go the rapeseed greens
These really are the same rapeseed greens that grow on Jeju Island. Apparently this is the season for them. They give the broth a lovely depth.
In go the cockles
Ate them up happily.
Whole steamed squid
A dish I see every single time, but I ate it up happi..
Skate
It looks like it was fermented about halfway, and wrapping it in well-ripened kimchi makes it taste even better.
Snow crab
Snow crab packed with meat turned up as well. Looks like I get to eat snow crab this winter too
Mulgomtang
I’d always assumed mulgomtang was made with gomchi, but apparently it’s mulmegi, a snailfish. The flesh is soft and wobbly and the broth is clean and bracing, so it would be great for a hangover. In the end I ate myself to bursting that day too.