Rice with a hard-shelled mussel
A few years have passed since I stumbled upon < Chung soo jung >. In those days, this restaurant seemed to me snug and neaty located along the street of Sam Chung Dong close to President residency, Green House. It was too small to find it passing by this street. What is the specialty of this restautant ? It's a rice made with hard-shelled mussel. According to main chef of this restaurant, she used rich seamsam oil and fresh mussels. To make it nice smelling and tasty, it needs much time and many hands. To my memory, it was a little different from making normal rice. So she had to stir a few times to be steamed to a proper degree. At any rate, when I tried this rice for the first time, I thought it very nice. I became a client. But under a popular mode that contemporaries seek for tasty foods, this restaurant introduced via mass communication like TV, newspaper and magazine related to food. Normally, if we order a standard meal, about 10 side dishes and 2 ji-gyes are served. Of course, rice made with hard-shelled mussel and today's soup are basic food. Today, I dropped by it to have a lunch with my colleagues. But I was a little disappointed with served foods. Differently from my expectancy, quality was deteriorated. For example, I could rarely hard-shelled mussels inside rice. Oh my god. Is it right rice of hard-shelled mussels ? So its rice is not quite tasty. Side dishes either were not tasty. Why ? I don't know why. I think that one out of Korean's defects is dishonest or trickery. That is to say, when a restaurant is famous and many clients come to a restaurant, owner is rotten with a bad attitude to client and sales. They try to omit a few ingredients or reduce food's quantity to maximize their benefit. So when I find a good restaurant or good food, I'm afraid of being famous to many people. I hope that restaurant owner keep in mind that client want to keep them their same taste and same quality, always ! Don't reduce quantity, Don't deteriorate quality,,,
