Name: Songeo Hoe-muchim (Korean Raw Trout or Salmon Salad)
Yield: 3 servings
Cuisine: Korean
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

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. Slice the sashimi-grade fish thin and keep it cold.
2. Toss the shredded cabbage, julienned carrot and cucumber, and scallion.
3. Whisk the wasabi, soy, sugar, vinegar, and sesame oil into a dressing.
4. Combine the fish and vegetables, dress lightly, then dust generously with the toasted bean powder and sesame seeds, tossing to coat.
5. Serve right away, cold; good wrapped in lettuce or perilla.
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.