Chamsae (Cured Sparrow)
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- geun (catty) sparrows
- nyang (tael) roasted salt
- nyang (tael) toasted oil
- cup good liquor
- per pair Sichuan peppercorns
- per pair scallion
Instructions
- Pluck sparrows; remove eyes, beak, feet, and innards, and flatten by pounding with the back of a knife.
- Wring out the dark blood with coarse paper, wash with liquor, and dry.
- Per geun of sparrows, dress with 1 nyang each roasted salt and toasted oil and 1 cup good liquor.
- Pair two birds head-to-tail, stuffing each with 5 Sichuan peppercorns and 2 scallions; pack tightly in a jar.
- Cure and use; weighting the jar mouth with a stone keeps such meat jeot half a year.