seasoned skate sashimi
Daecheong also bought skate and made it because he wanted to eat seasoned skate.
6 serving
Within 120 minutes
해우니의요리이야기
Ingredients
  • thornback
    1500g
  • Cheongyang red pepper
    10ea
  • Radish
    1kg
  • Cucumber
    2ea
  • Red pepper powder
    200g
  • Sugar
    70g
  • Starch syrup
    130ml
  • cooking wine
    30ml
  • Vinegar
    50ml
  • Flower salt
    20g
  • Garlic
    50g
  • ginger powder
    3g
  • sesame salt
    2T
Video
Cooking Steps
STEP 1/6
Put 3L water in a bowl, dissolve 20g of flower salt, and gently shake 1500g of skate.
STEP 2/6
Drain the skate by taking it out on a sieve with a wider hole. Leave it for about 30 minutes and the water will drain completely.
STEP 3/6
Slice 1kg of radish to the thickness of your little finger, add 15g of flower salt, 20g of sugar, and 20ml of tripe vinegar, pickle for 50 minutes, and squeeze the water without washing.
STEP 4/6
Cut two cucumbers (450g) a little larger than the thickness of the Monami ballpoint pen, add 10g of flower salt, 15g of sugar, and 10ml of tripe vinegar, pickle for 20 minutes, and squeeze the water without washing.
STEP 5/6
Prepare 10 cheongyang peppers in a slass.
STEP 6/6
1500g of skate, pickled radish and cucumber, then season with Cheongyang red pepper and prepared seasoning.
Don't soak it in makgeolli, soju, cider, etc. Buy fresh skate and season it with the original taste.Do not squeeze the water out of the skate.
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