Skate Salad

Stingray Salad

Traditional Korean Cuisine

Characterized by its unique sourness and umami, this dish harmoniously combines fermented skate (hong-eo) and vegetables for a distinctive flavor. With each bite, the sourness and umami dance in your mouth, stimulating your appetite. The balance of diverse ingredients and seasonings creates a refreshing aftertaste. As a fermented food, it's good for your health, promoting a healthy gut environment. It's also rich in vitamins and minerals, contributing to beauty and overall well-being. Its unique flavor is appealing to Korean cuisine lovers, and it pairs perfectly with rice. Enjoy the taste of Korea and discover a new deliciousness.

1. Preparing the Stingray

Cut 1 small stingray (1kg = 5 cups) into easy-to-eat pieces, place them in a colander, and drain the blood.

2. Washing the Stingray

Gently wash with soda 2-3 times, then place in a colander and press down to remove excess water.

3. Preparing the Vegetables

Cut 1 medium radish, 2 medium cucumbers, 1 small pear, and 1 medium carrot.

4. Adding Seasonings

First, add 1/2 cup of finely ground chili powder and mix well until colored, then add 1 and 1/4 cups of medium-ground chili powder.

5. Completing the Salad

Add the prepared stingray, 1 onion, 1/2 green onion, 3 handfuls of spring onions, 1 cup of sugar, 10 units of salt, 5 units of grated garlic, 1 unit of ginger powder, and 0.5 units of pepper, then mix.

6. Finishing Touches

Add 1/3 cup of starch syrup, 4 units of edible glacial acetic acid, 10 handfuls of water parsley, and 2 units of sesame seeds, then mix. Done!

7. Stingray Salad Completed

8. Enjoy.