20240416

Gamjatang is now gaining popularity, though it has historically been less favored by foreigners due to its intense spices. I've got mixed feelings about it. I mean, I love the taste, but sometimes I feel like restaurants can get away with not-so-great quality just because it’s Gamjatang. Even a less skilled cook can achieve an acceptable level of this dish.

 

But you can actually tell when someone's made a really good Gamjatang. Just check the joints between the bones—that's where you can sniff out if they've used fresh ingredients or not. If that part smells off, no amount of spices can cover it up.

 

In dishes like Gamjatang, where spices can easily overshadow the ingredients' quality, the quality of ingredients really matters. It’s like those chefs investing in premium ingredients for Gamjatang stuff are doing a Michelangelo—painting the Sistine Chapel ceiling. . Most might not look that closely, but like he said, "I know and God knows." They’re committed to quality, even in the details.