Elegant Braised Sea Cucumber (Haesamcho)
Traditional Korean Delicacy: How to Make Haesamcho with Freshly Caught Sea Cucumber
Savor the exquisite taste of the ocean with ‘Haesamcho’, a traditional Korean braised sea cucumber dish. Made with the last of my precious sea cucumbers, freshly harvested from a diving trip, this recipe brings a taste of tradition to your table. While exact recipes are scarce, I’ve adapted the ratios from the ‘Joseon Cuisine Manual (1934)’, adjusting the soy sauce to achieve a perfect sweet and savory balance. Featured in the ‘Royal Cuisine from My Hometown’ corner of ‘6 o’clock Hometown News’, this dish is truly special. Originally finished with pine nut powder, I’ve opted for toasted sesame seeds as a readily available and equally delightful garnish due to the high cost of domestic pine nuts. Elevate your dining experience with this luxurious and flavorful Haesamcho, perfect for special occasions or as a thoughtful gift.
Main Ingredients- Prepared Sea Cucumber 400g
- Beef Tenderloin 300g
- Mirin or Cooking Sake 3 Tbsp
- Ginger 2 slices
- Whole Garlic 50g
- Red Chili Peppers 3
- Green Chili Peppers 2
- Green Onion 80g
- Water 500ml
- Soy Sauce 75ml
- Honey 50ml
- Sesame Oil 1 Tbsp
- Black Pepper 1 tsp
- Toasted Sesame Seeds a little
- White Pepper 1 tsp (optional)
- Potato Starch 1 Tbsp
- Water 2 Tbsp (for starch slurry)
Cooking Instructions
Step 1
Thoroughly clean the sea cucumber by removing the innards and rinsing under cold running water. Pat dry and cut into bite-sized pieces, slightly larger than you might typically use, to prevent them from breaking apart during cooking.
Step 2
Cut the beef tenderloin into desired portions. In a bowl, toss the beef with 3 tablespoons of mirin or cooking sake. Gently massage the meat to tenderize it and remove any gamey odors.
Step 3
Pour 500ml of water into a pot and heat over medium heat.
Step 4
Once the water comes to a boil, add 75ml of soy sauce and stir well with a whisk or spoon to ensure it dissolves completely. The amount of soy sauce can be adjusted based on its saltiness and your preference.
Step 5
Add 50ml of honey to the pot. You can substitute with corn syrup if preferred, and adjust the sweetness level to your taste.
Step 6
Stir in 1 tablespoon of sesame oil for a rich, nutty aroma.
Step 7
Add 1 teaspoon of black pepper and stir. Bring the mixture to a gentle simmer by reducing the heat to low.
Step 8
Add the marinated beef tenderloin to the pot. Gently separate the pieces with a spoon to prevent them from clumping together as they cook. Cooking the beef first will enrich the broth.
Step 9
Skim off any foam or scum that rises to the surface during cooking using a ladle. This step is crucial for achieving a clean and refined flavor in the Haesamcho.
Step 10
Add the sliced ginger and whole garlic cloves. These aromatics will infuse the dish with a wonderful fragrance and a subtle savory depth.
Step 11
Add the prepared sea cucumber to the pot. Sea cucumber cooks quickly and can become tough if overcooked. Add it towards the end of the cooking process, allowing it to cook just until tender.
Step 12
Add the sliced red chili peppers, green chili peppers, and green onions. The chilies add color and a mild heat, while the green onions contribute a fresh, aromatic quality.
Step 13
Once the ingredients are simmering together, add 1 teaspoon of white pepper for a more nuanced flavor profile. White pepper offers a milder heat and distinct aroma.
Step 14
In a small bowl, combine 1 tablespoon of potato starch with 2 tablespoons of water, stirring until smooth to create a slurry. Gradually add this slurry to the simmering pot, stirring continuously to prevent lumps and to thicken the sauce to your desired consistency. Once the sauce has thickened, remove the pot from the heat.
Step 15
Finally, sprinkle with toasted sesame seeds for garnish. Gently toss everything to ensure the ingredients are evenly coated with the sauce. Serve warm for the best experience.
