📝 About This Recipe
A sophisticated jewel of Korean royal cuisine, Hong-eo-jjim showcases the delicate, scallop-like texture of skate wing, transformed by the gentle power of steam. Unlike the pungent fermented skate often associated with Korean street food, this fresh preparation is mild, sweet, and incredibly tender, boasting unique cartilaginous ridges that offer a delightful crunch. Bathed in a vibrant, savory-spicy sauce and adorned with colorful garnishes, it is a centerpiece dish that balances heat, umami, and elegance.
🥗 Ingredients
Main Ingredients
- 600 grams Skate wing (fresh, cleaned and cut into large rectangular pieces)
- 2 tablespoons Rice wine (Cheongju) or Mirin (for neutralizing aroma)
- 1 teaspoon Ginger juice (freshly squeezed)
- 2 stalks Scallions (cut into 3-inch lengths to act as a bed)
Spicy Soy Seasoning Sauce
- 3 tablespoons Soy sauce (Jin-ganjang preferred)
- 1 tablespoon Gochugaru (Korean red chili flakes) (adjust for heat preference)
- 1 tablespoon Garlic (minced)
- 1/2 teaspoon Ginger (finely grated)
- 1 teaspoon Sugar (to balance saltiness)
- 1 tablespoon Toasted sesame oil (added at the end for aroma)
- 1/4 teaspoon Black pepper (freshly ground)
Garnish
- 1 Red chili pepper (seeded and thinly sliced into threads)
- 1 Green chili pepper (seeded and thinly sliced into threads)
- 1 egg Egg jidan (separated, fried thin, and julienned)
- 1 teaspoon Toasted sesame seeds (for finishing)
- 1 stalk Scallion greens (finely chopped)
👨🍳 Instructions
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1
Rinse the skate wing pieces under cold running water. Pat them thoroughly dry with paper towels to ensure the sauce adheres properly later.
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2
Place the skate in a shallow dish and drizzle with the rice wine and ginger juice. Let it marinate for 10 minutes to remove any fishy scent.
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3
In a small mixing bowl, combine the soy sauce, gochugaru, minced garlic, grated ginger, sugar, and black pepper. Stir well until the sugar is dissolved. Set the sesame oil aside.
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4
Prepare the garnishes: Slice the red and green chilies into very fine threads. If using egg jidan, whisk yolk and white separately, fry into thin sheets, and slice into matchsticks.
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5
Prepare a steamer by filling the bottom with water and bringing it to a rolling boil.
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6
Line the steamer basket with the 3-inch scallion lengths. This prevents the fish from sticking and infuses it with an aromatic base.
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7
Place the skate wing pieces on top of the scallions in a single layer. Do not overlap them too much to ensure even cooking.
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8
Cover and steam over medium-high heat for 8-10 minutes. The flesh should turn opaque and begin to pull away slightly from the cartilage.
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9
Open the lid carefully and spoon the prepared seasoning sauce generously over each piece of skate.
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10
Re-cover the steamer and cook for an additional 2-3 minutes. This allows the sauce to penetrate the fish and the flavors to meld.
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11
Turn off the heat. Drizzle the toasted sesame oil over the fish while it is still in the steamer.
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12
Carefully transfer the skate pieces to a serving platter using a wide spatula to keep the delicate wings intact.
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13
Arrange the chili threads, egg jidan, and chopped scallion greens on top of the fish in an aesthetic pattern.
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14
Sprinkle with toasted sesame seeds and serve immediately while steaming hot.
💡 Chef's Tips
Always use fresh skate for this recipe; if it smells strongly of ammonia, it is fermented style and requires different handling. Do not overcook the skate or the gelatinous cartilage will become too soft; you want a slight 'snap' to the ridges. If you don't have a steamer, you can use a deep pan with a rack and a tight-fitting lid. For a cleaner look, strain the ginger juice through a fine mesh rather than using the pulp. If the sauce is too thick, add a tablespoon of the steaming liquid to loosen it before drizzling.
🍽️ Serving Suggestions
Serve with a bowl of warm, fluffy short-grain white rice to soak up the spicy soy juices. Pair with a crisp, chilled glass of Korean Cheongju (clear rice wine) or a dry white wine like Riesling. Accompany with light vegetable side dishes (banchan) like seasoned spinach or pickled radish to balance the spice. This dish is best enjoyed family-style, where guests can pull the long strands of meat away from the cartilage. Include a side of simple seaweed soup (Miyeok-guk) for a traditional Korean meal feel.