Vibrant & Fresh: Kwang-eo & Chicory Hoe Salad
A Delicious Home-Cooked Kwang-eo and 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.
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
- 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 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 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.
