Elegant ‘Eoseon’ (Korean Fish Rolls)
Delicate Fish Rolls Infused with Fresh Ginseng
Enjoy a refined and multifaceted flavor profile with this ‘Eoseon’ recipe. Its clean taste and beautiful presentation make it a perfect dish for special occasions.
Main Ingredients- 300g Pollack Fillets (thinly sliced)
- Salt to taste
- Pepper to taste
- 2 tsp Mirin (rice wine)
- 1/2 Cucumber
- 1/3 Carrot
- 1 Fresh Ginseng Root
- Vegetable oil for cooking
- Cornstarch for dusting
- Salt for seasoning
Egg Crepe- 2 Eggs
- 1 tsp Mirin (rice wine)
- Pinch of salt
- 2 Eggs
- 1 tsp Mirin (rice wine)
- Pinch of salt
Cooking Instructions
Step 1
Gently press the thinly sliced pollack fillets with the side of your knife to even out their thickness. This will make them easier to roll. Lightly season the pollack with salt, pepper, and 2 tsp of Mirin. This step helps to remove any fishy odor and enhances the flavor.
Step 2
In a bowl, whisk the eggs until no lumps remain. Add 1 tsp of Mirin and a pinch of salt to season the egg mixture. For a smoother crepe, strain the egg mixture through a fine-mesh sieve. Heat a non-stick pan over medium-low heat, add a thin layer of vegetable oil, and pour in the egg mixture. Cook gently until you have two thin, evenly cooked egg crepes. Let them cool completely before using.
Step 3
Blanch the fresh shiitake mushrooms in boiling water for about 10 seconds, then rinse under cold water and squeeze out excess moisture. Slice them thinly. In a separate bowl, lightly season the sliced mushrooms with soy sauce, sugar, and sesame oil, mixing gently. Set aside. Scrub the fresh ginseng root well and rinse it lightly. You can leave the skin on. Cut the ginseng into thin, matchstick-sized strips about 5-6 cm long. The subtle bitterness and aroma of the ginseng will add a unique touch to the Eoseon.
Step 4
Wash the cucumber thoroughly by rubbing it with coarse salt. Use a vegetable peeler to remove the bumpy skin. Then, slice the cucumber thinly into matchsticks using a gentle rolling motion. Julienne the carrot to match the length of the cucumber strips. These colorful vegetables will add visual appeal to the Eoseon.
Step 5
Heat a pan over medium heat and add a little vegetable oil. Sauté the cucumber, carrot, and shiitake mushrooms separately until they are tender-crisp. Lightly season each vegetable with salt while cooking. Allow the sautéed vegetables to cool slightly. It’s important not to overcook them; you want them to retain a slight crunch.
Step 6
Lay a bamboo mat flat on your work surface. Place one of the cooled egg crepes on the mat. Generously dust the surface of the egg crepe with cornstarch; this helps the pollack adhere better. Arrange the seasoned pollack fillets over the egg crepe, covering about two-thirds of its surface. Neatly arrange the sautéed vegetables (cucumber, carrot, mushroom) in a long line over the pollack, followed by the julienned fresh ginseng strips.
Step 7
Starting from the bottom edge, carefully roll up the ingredients tightly, similar to making a sushi roll. Use the bamboo mat to help shape and compact the roll. Once rolled, carefully remove it from the mat and wrap it tightly with parchment paper to maintain its shape during steaming.
Step 8
Steam the wrapped ‘Eoseon’ in a steamer basket over boiling water for 15-20 minutes. For an even neater shape, you can re-wrap the roll firmly with a bamboo mat before steaming. After steaming, let the ‘Eoseon’ cool down completely before slicing it into bite-sized pieces (about 2-3 cm thick). Serve with a pre-made mustard sauce for a delightful sweet and tangy contrast to the delicate fish flavor. Enjoy your homemade ‘Eoseon’!
