Vibrant & Fresh: Kwang-eo & Chicory Hoe Salad

A Delicious Home-Cooked Kwang-eo and Chicory Hoe Salad

Vibrant & Fresh: Kwang-eo & Chicory Hoe Salad

Experience the exquisite taste of the sea with this Kwang-eo (large tilefish) and chicory hoe salad. This recipe uses premium, large Kwang-eo (over 2.5kg) sourced from Wando, renowned for its freshness, combined with crisp chicory and other vegetables for a truly delightful and refreshing Korean sashimi salad. Perfect for a healthy and flavorful meal.

Recipe Info

  • Category : Others
  • Ingredient Category : Others
  • Occasion : Others
  • Cooking : Others
  • Servings : 2 servings
  • Cooking Time : Within 10 minutes
  • Difficulty : Anyone

Key Ingredients

  • Sashimi-grade Kwang-eo (Large Tilefish, over 2.5kg, Wando origin recommended)
  • Fresh Chicory (approx. 50g)
  • Kelp (1 piece, about 10cm long, washed clean)

Seasoning & Dressing

  • Chicory (vegetable) – generously prepared for serving

Cooking Instructions

Step 1

Prepare the Star Ingredient: Fresh Kwang-eo. Select a high-quality Kwang-eo, ideally over 2.5kg and from Wando, known for its superior taste and texture. Slice the fish thinly for sashimi. If possible, purchase pre-sliced sashimi-grade fish from a reputable fish market for convenience and optimal freshness.

Step 1

Step 2

Add Crispness with Chicory and Vegetables. Wash the chicory thoroughly and pat it dry. Cut it into bite-sized pieces. Feel free to add other fresh vegetables like cucumber, carrot, or perilla leaves for extra color, crunch, and flavor complexity.

Step 2

Step 3

Incorporate the Ocean’s Essence with Kelp. Take a piece of kelp (about 10cm long) that has been washed clean. This can be served alongside the sashimi for a unique textural element or placed on top of the fish to subtly infuse it with a briny, oceanic flavor.

Step 3



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