Spicy and Sweet Skate Sashimi Salad with Herbs
Easy Recipe for Delicious Skate Sashimi Salad (Hong-eo Hoe Muchim)
Traditionally enjoyed with makgeolli (rice wine), skate sashimi can sometimes have a strong aroma. For those who find it a bit overwhelming, this ‘Hong-eo Hoe Muchim’ (Skate Sashimi Salad) offers a delightful alternative! By combining fresh skate with crisp vegetables and fragrant herbs like minari, the pungent flavor is beautifully balanced, creating a refreshing and appetizing dish. This recipe makes it easy to enjoy this unique Korean delicacy at home.
Main Ingredients- 1 pack Skate sashimi (choose fresh cuts)
- 1 bunch Minari (water parsley; select tender stems)
- 1 Korean cucumber (approx. 150g)
- A small piece of Daikon radish (approx. 50g, thinly julienned)
- 1 Tbsp toasted sesame seeds (for garnish)
For Pickling Radish and Cucumber- 1/2 cup (100ml) Vinegar
- 2 Tbsp (20g) Sugar
- 1 pinch (approx. 1g) Salt
- 1/2 cup (100ml) Vinegar
- 2 Tbsp (20g) Sugar
- 1 pinch (approx. 1g) Salt
Cooking Instructions
Step 1
Begin by thoroughly washing the daikon radish and cucumber. Julienne the radish thinly. For the cucumber, slice it in half lengthwise, then use a spoon to gently scrape out and discard the seeds. This helps reduce excess moisture. Finally, julienne the cucumber thinly.
Step 2
In a bowl, combine the julienned radish and cucumber with 1/2 cup of vinegar, 2 tablespoons of sugar, and a pinch of salt. Mix well and let it sit for 20 to 30 minutes. This pickling process draws out moisture, ensuring a crisp texture and helping the vegetables absorb the dressing better.
Step 3
After pickling, drain the radish and cucumber. Rinse them lightly under cold running water, then firmly squeeze out as much excess water as possible with your hands. Removing as much liquid as possible is crucial to prevent the salad from becoming watery.
Step 4
Prepare the minari by washing it thoroughly under running water to remove any dirt. For this recipe, we’re using only the stems, but you can include the leaves if you prefer. Feel free to add other fresh vegetables you have on hand, like carrots or onions, to customize your salad.
Step 5
In a large mixing bowl, combine the squeezed radish and cucumber with the prepared minari. Add all the dressing ingredients: 2 tablespoons gochujang, 3 tablespoons gochugaru, 1 tablespoon minced garlic, 5 tablespoons vinegar, 3 tablespoons sugar, and 2 tablespoons maesil-cheong. Gently toss the vegetables with the dressing. It’s best to mix the vegetables first, then carefully add the skate sashimi and toss lightly at the very end. This prevents the delicate skate from breaking apart.
Step 6
Finally, sprinkle 1 tablespoon of toasted sesame seeds over the salad for a nutty finish. Taste and adjust seasoning if needed, adding more vinegar or sugar according to your preference. This dish is best enjoyed fresh right after it’s made!
