Refreshing Korean Ginseng Salad (Saessak Insam Muchim)
A Western-Style Feast Featuring Gochang’s Finest: Eels & Chips, Korean Ginseng Salad, and Melon Halloumi Cheese Salad
Experience a sophisticated Western-style meal crafted with premium ingredients from Gochang, Jeollabuk-do! These dishes, guaranteed in quality and taste, will elevate your dining experience and boost your health. Curious about the diverse culinary treasures of Gochang? Simply search for ‘[NOPULGOCHANGMOL]’ online!
Eels & Chips Ingredients
- 1 large, fresh eels (Pungcheon eel)
- 8 large whiteleg shrimp
- 1 large sweet potato
- 1 cup tempura flour
- Vegetable oil, for frying
- 1 lemon
- Pinch of salt
- Pinch of black pepper
- 2 cups tempura flour
- 1.5 cups beer
Black Raspberry Balsamic Sauce Ingredients
- 3 Tbsp black raspberry balsamic vinegar
- 1 Tbsp honey
- Pinch of salt
- Pinch of black pepper
Baby Ginseng Salad (Saessak Insam Muchim) Ingredients
- 20 roots of baby ginseng
- 0.5 Tbsp gochujang (Korean chili paste)
- 0.5 Tbsp honey
- 1 Tbsp sesame oil
- 0.5 Tbsp minced garlic
- 0.5 Tbsp gochugaru (Korean chili flakes)
- A sprinkle of toasted sesame seeds
Melon Halloumi Cheese Salad Ingredients
- 1/2 ripe melon
- 1 pack Halloumi cheese
- 3 fresh figs
- 2 handfuls of salad greens
Salad Dressing Ingredients
- 2 Tbsp white vinegar
- 1 Tbsp finely chopped onion
- 1 Tbsp honey
- 3 Tbsp olive oil
- Pinch of salt
- Pinch of black pepper
- 3 Tbsp black raspberry balsamic vinegar
- 1 Tbsp honey
- Pinch of salt
- Pinch of black pepper
Baby Ginseng Salad (Saessak Insam Muchim) Ingredients
- 20 roots of baby ginseng
- 0.5 Tbsp gochujang (Korean chili paste)
- 0.5 Tbsp honey
- 1 Tbsp sesame oil
- 0.5 Tbsp minced garlic
- 0.5 Tbsp gochugaru (Korean chili flakes)
- A sprinkle of toasted sesame seeds
Melon Halloumi Cheese Salad Ingredients
- 1/2 ripe melon
- 1 pack Halloumi cheese
- 3 fresh figs
- 2 handfuls of salad greens
Salad Dressing Ingredients
- 2 Tbsp white vinegar
- 1 Tbsp finely chopped onion
- 1 Tbsp honey
- 3 Tbsp olive oil
- Pinch of salt
- Pinch of black pepper
- 1/2 ripe melon
- 1 pack Halloumi cheese
- 3 fresh figs
- 2 handfuls of salad greens
Salad Dressing Ingredients
- 2 Tbsp white vinegar
- 1 Tbsp finely chopped onion
- 1 Tbsp honey
- 3 Tbsp olive oil
- Pinch of salt
- Pinch of black pepper
Cooking Instructions
Step 1
[Making Eels & Chips] Pat the cleaned eel dry with paper towels. Peel and devein the shrimp. 
Step 2
Season the prepared eel and shrimp with salt and pepper.
Step 3
Slice the sweet potato into long, even strips for frying.
Step 4
Prepare the tempura batter: In a bowl, combine 1 cup of tempura flour with 1.5 cups of cold beer. Whisk until smooth. Using beer makes the batter extra crispy!
Step 5
Coat the seasoned eel and shrimp first with a light dusting of tempura flour, then dip them into the prepared batter.
Step 6
Frying: Heat oil to 180°C (350°F). First, fry the sweet potato strips until golden and crispy. Then, carefully fry the battered eel and shrimp until they are cooked through and golden brown. Drain on paper towels.
Step 7
Whisk together the black raspberry balsamic sauce ingredients: 3 Tbsp black raspberry balsamic vinegar, 1 Tbsp honey, a pinch of salt, and a pinch of pepper.
Step 8
[Making Baby Ginseng Salad] Gently wash the baby ginseng. Trim any tough stems and cut the ginseng into bite-sized pieces, preserving their delicate appearance. 
Step 9
Prepare the dressing: In a bowl, combine 0.5 Tbsp gochujang, 0.5 Tbsp honey, 1 Tbsp sesame oil, 0.5 Tbsp minced garlic, 0.5 Tbsp gochugaru, and a pinch of salt. Mix well until thoroughly combined.
Step 10
Toss gently: Add the prepared baby ginseng to the dressing. Gently toss to ensure each piece is coated evenly with the sauce, being careful not to break the delicate ginseng.
Step 11
[Making Melon Halloumi Cheese Salad] Cut the melon in half, scoop out the seeds, peel, and then cut into bite-sized cubes. Trim the stems from the figs and cut them into quarters. 
Step 12
Grill the Halloumi: Slice the Halloumi cheese and pan-fry over medium heat until golden brown and slightly crisp on both sides. It will be chewy on the inside.
Step 13
Prepare the salad dressing: In a small bowl, whisk together 2 Tbsp white vinegar, 1 Tbsp finely chopped onion, 1 Tbsp honey, 3 Tbsp olive oil, a pinch of salt, and a pinch of pepper. This dressing offers a bright, refreshing contrast.
Step 14
Assemble the salad: Arrange the salad greens on a platter. Top with the cubed melon, quartered figs, and grilled Halloumi cheese. Drizzle generously with the prepared dressing just before serving for a visually appealing and delicious salad.
