Hongeohoemuchim || Sliced Raw Skate Salad, 生拌斑鳐, 生拌斑鰩, 홍어회무침

Hongeohoemuchim is a Korean dish made with raw, thinly sliced skate fish. It’s a popular dish in the southern coastal regions of Korea, particularly in the city of Yeosu.

Yields: 3 servings

Ingredients:

1 kg Honggeo (fermented skate)
200g radish
2 cucumbers
10g Korean parsley (minari)
1 pear
For the spicy gochujang sauce:
- 3 tablespoons gochujang (Korean red pepper paste)
- 2 tablespoons gochugaru (Korean red pepper powder)
- 3 tablespoons sugar
- 3 tablespoons vinegar
- Minced green onion, grated ginger, salt, sesame seeds

Instructions:

Prepare the Honggeo: Clean the Honggeo by removing the skin and rinsing thoroughly. Cut into 5mm x 5cm pieces and soak in vinegar. Soaking in vinegar firms the flesh and softens the bones, making it possible to eat the bones.
Prepare the vegetables: Coarsely grate the radish and cucumber.
Cut the remaining vegetables: Cut the Korean parsley and pear into similar lengths.
Drain and season: Wrap the soaked Honggeo and the seasoned vegetables in a clean cloth and squeeze out excess liquid.
Make the spicy gochujang sauce: In a bowl, combine gochujang, gochugaru, sugar, vinegar, minced green onion, grated ginger, salt, and sesame seeds. Mix well.
Assemble the dish: Coat the Honggeo with the gochugaru (red pepper powder) first, then add the remaining vegetables and mix gently. Add more salt if needed. Add the pear last to prevent it from becoming mushy.

Tips:

Freshness: Use fresh, high-quality skate fish for the best flavor and texture.
Seasoning: Adjust the seasoning to your taste. You can add more or less spice and sweetness.
Toppings: You can add other toppings to the dish, such as sesame seeds or seaweed.

Warning:

Strong Odor: Hongeohoemuchim is known for its strong, pungent odor. It’s not for everyone, and some people may find the smell overwhelming.

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