Fresh Swordfish Roe Salad with Spicy Gochujang Sauce
Seasonal Delicacy: Refreshing Swordfish Roe Salad with Spicy Gochujang
Enjoy the taste of the sea with this vibrant swordfish roe salad, tossed with fresh vegetables in a zesty and sweet gochujang dressing. Even frozen swordfish roe can be enjoyed fresh after thawing. Instead of frying, try this simple yet impressive recipe for a delightful seasonal dish.
Main Ingredients- Swordfish Roe (Gwamegi) 10-15 pieces
- Butterhead Lettuce (Albaechu) 1/4 head
- Romaine Lettuce (Sambaechu) 5-6 leaves
- Cucumber 1/2
- Carrot 1/4
- Onion 1/4
- Green Onions (Scallions) 5-6 stalks
- Korean Green Chili Peppers (Cheongyang) 1-2
Cooking Instructions
Step 1
Prepare the vegetables that will accompany the fresh swordfish roe. Chop the butterhead and romaine lettuce into bite-sized pieces. Thinly julienne the cucumber and carrot. Thinly slice the onion and soak it in cold water for a few minutes to mellow its sharpness, then drain well. Cut the green onions into 3-4 cm lengths, and finely chop the Korean green chili peppers after removing the seeds. Combine all the prepared vegetables in a large bowl and gently mix them. Mixing the vegetables first helps the dressing distribute evenly later and prevents them from clumping.
Step 2
Create the delicious seasoning that will be the highlight of your swordfish roe salad. In a bowl, combine the spicy gochujang sauce, minced garlic, sesame oil, and toasted sesame seeds. Mix well. The red pepper flakes will be added later when mixing with the vegetables and swordfish roe, depending on the desired color.
Step 3
Pause at this step! We almost forgot the star of the swordfish roe salad – the swordfish roe itself. Let’s start mixing it in now.
Step 4
Add the prepared swordfish roe to the bowl of vegetables. Gently toss the swordfish roe with the vegetables to combine, being careful not to break it apart. At first, it might seem like there isn’t enough dressing, but slowly mix until the swordfish roe and vegetables are well incorporated.
Step 5
As you mix, you might notice the salad’s color could be more appealing. To achieve a rich, appetizing red hue, add 1-2 tablespoons of red pepper flakes. Adjust the amount of red pepper flakes to your preference. Mix again gently after adding the flakes, ensuring the swordfish roe and vegetables are evenly coated with color.
Step 6
Once all ingredients and seasonings are well combined, your delicious swordfish roe salad is ready! Thanks to the spicy gochujang base, it’s perfectly tangy and sweet without needing extra seasoning. The rich flavor of the swordfish roe combined with the crisp vegetables makes it an excellent side dish or an accompaniment to drinks. If you have leftover swordfish roe from making wraps, don’t throw it away – transform it into this wonderfully flavorful salad!
