Spicy & Sweet Chewy Sea Snail Ferment Salad
Homemade Delicacy Side Dish: How to Make a Deliciously Chewy Sea Snail Ferment Salad
Introducing a recipe for a delightfully chewy sea snail ferment salad, perfect as a special side dish when you’re craving something unique. Seasoned to be spicy and sweet without any fishy odor, it’s a sophisticated side dish that also makes a healthy option. If making sea snail ferment from scratch is difficult, using store-bought products is also a great alternative.
Main Ingredients
- 200g store-bought sea snail ferment (sora-jeot)
- 2 Cheongyang chili peppers
- 1 white part of a large green onion
Cooking Instructions
Step 1
Sea snail ferment, or ‘sora-jeot’, is a special side dish enjoyed for its delightfully chewy texture and unique flavor. While you can make it at home by cleaning and salting sea snails, using store-bought sora-jeot allows for a much simpler way to enjoy this delicious sea snail dish. It’s a less common dish, making it even more special.
Step 2
If using store-bought sora-jeot, first remove the hard ‘beak’ or shell-like part attached to it. Then, rinse it thoroughly under running water multiple times. Since sora-jeot is salted, it can be quite salty. It’s important to taste it as you rinse to ensure it reaches a suitable saltiness. Rinse until it’s not too salty.
Step 3
After rinsing, drain the sora-jeot well in a sieve. Excess water can prevent the seasonings from adhering properly and make the salad soggy. Removing as much water as possible is key.
Step 4
Thinly slice the drained sora-jeot into bite-sized pieces. Slicing them thinly ensures they absorb the seasoning well and enhances the eating experience.
Step 5
Wash the 2 Cheongyang chili peppers, remove the seeds, and thinly slice them. If you enjoy a spicier kick, you can leave the seeds in.
Step 6
Wash the white parts of the green onion and chop them finely. The refreshing aroma of the green onion will complement the flavor of the sora-jeot.
Step 7
In a large bowl, combine the thinly sliced sora-jeot, chopped Cheongyang chilies, and minced white green onion. Add the seasoning ingredients: 3 Tbsp gochugaru, 1 Tbsp minced garlic, 1 tsp minced ginger, 1 Tbsp plum extract, 1 tsp sugar, and a pinch of sesame seeds.
Step 8
Gently mix everything together with your hands until well combined. If you plan to eat it immediately, you can add a little sesame oil for extra aroma and richness. However, since 200g of sora-jeot makes a fair amount, it’s best to add sesame oil in portions just before serving to maintain freshness if storing leftovers. This way, you can enjoy it with its best flavor each time.
Step 9
The finished sora-jeot salad has a wonderfully chewy texture that’s very satisfying to eat. It can be stored in the refrigerator and enjoyed as a staple side dish. As it’s a less common delicacy, it’s perfect for stimulating your appetite when it’s lacking. This is a truly special dish that works wonderfully as a side for rice or even as a snack with drinks.
