Fresh and Chewy Gizzard Shad Sashimi Salad Recipe
Autumn Delicacy! The Best Recipe for Gizzard Shad Sashimi Salad to Boost Your Appetite
A refreshing, sweet, and spicy gizzard shad sashimi salad made with nutrient-rich seasonal gizzard shad. This boneless gizzard shad salad is perfect as a special dish when you lack appetite! The harmony of fresh gizzard shad, crisp vegetables, and the sweet, sour, and spicy sauce will revive your taste buds. Make it easily at home and enjoy it with your whole family.
Main Ingredients- 1 pack boneless gizzard shad sashimi (approx. 200g, deboned)
- 1/4 Korean radish (approx. 150g), thinly julienned
- 1 bunch chicory (approx. 30g)
- 10 perilla leaves
- 1 bunch Korean angelica root leaves (optional, adjust to taste)
- 1/2 bunch green onions (approx. 20g)
For Pickling Radish- 1 tsp coarse sea salt
- 1 tsp sugar
- 1 tsp vinegar
- 1 tsp coarse sea salt
- 1 tsp sugar
- 1 tsp vinegar
Cooking Instructions
Step 1
Place the julienned radish in a bowl. Add 1 tsp coarse sea salt, 1 tsp sugar, and 1 tsp vinegar. Gently mix and let it pickle for 10 minutes. This helps maintain the radish’s crispness and remove any unwanted odors.
Step 2
After 10 minutes, squeeze out the excess liquid from the pickled radish by hand. Properly draining the radish prevents the salad from becoming watery and ensures a better texture.
Step 3
Wash the chicory, perilla leaves, and Korean angelica root leaves thoroughly under running water and pat them dry. Roll the perilla leaves and slice them thinly. Chop the angelica leaves similarly. If you find the flavor of angelica too strong, you can reduce the amount or omit it. Feel free to add other fresh vegetables like cucumber or cabbage.
Step 4
Trim the root ends of the green onions, wash them, and cut them into 3-4 cm lengths. Combine all the prepared vegetables together.
Step 5
Arrange the boneless gizzard shad sashimi attractively in a large bowl. The freshness of the fish is key, so try to use the freshest sashimi available.
Step 6
Add 6 Tbsp of gochujang-based chili paste, 1 tsp of vinegar, and 1 Tbsp of plum extract to the gizzard shad. If you don’t have pre-made chogochujang, you can make your own by mixing gochujang, chili powder, sugar, vinegar, and garlic.
Step 7
Gently mix the dressing with the gizzard shad and the pickled radish. Be careful not to mash the fish; toss lightly until the dressing is evenly distributed.
Step 8
Finally, add the prepared vegetables, perilla leaves, angelica leaves, and green onions, and toss gently once more. Transfer to a serving dish and sprinkle with 1 Tbsp of toasted sesame seeds and 1 Tbsp of whole sesame seeds. Your delicious, sweet, sour, and spicy gizzard shad sashimi salad is ready! It’s best enjoyed immediately for maximum freshness.
