Songeo Hoe-muchim (Korean Raw Trout or Salmon Salad)

Korean raw fish salad

Makes 3 servings · 235 kcal per serving

Ingredients

• 200 g Salmon
• 120 g Cabbage
• 40 g Carrot
• 60 g Cucumber
• 20 g Scallion
• 20 g Roasted Soybean Flour
• 10 g Sesame Oil
• 4 g Wasabi
• 12 g Soy Sauce
• 6 g White Sugar
• 8 g Rice Vinegar
• 3 g Sesame Seeds

Method

1. 1. Slice the sashimi-grade fish thin and keep it cold.
2. 2. Toss the shredded cabbage, julienned carrot and cucumber, and scallion.
3. 3. Whisk the wasabi, soy, sugar, vinegar, and sesame oil into a dressing.
4. 4. Combine the fish and vegetables, dress lightly, then dust generously with the toasted bean powder and sesame seeds, tossing to coat.
5. 5. Serve right away, cold; good wrapped in lettuce or perilla.
6. Cured fish works if sashimi grade isn't available.

Notes

The roasted bean powder is toasted chickpea flour (besan), the most accessible Western stand-in for Korean kongnamul-garu; kinako or toasted ground sesame also work. Use only sashimi/sushi-grade fish.