Fresh Seasonal Gwamegi: How to Enjoy it Abundantly at Home
Fresh Seasonal Gwamegi: How to Enjoy it Abundantly at Home
Delicious Without the Fishy Smell! From Preparing Seasonal Gwamegi to Storing it for Maximum Flavor
Thanks to my daughter, who absolutely adores gwamegi, I got to taste some fresh gwamegi after a long time. I never realized gwamegi could have different qualities, thinking they were all the same. The owner of my go-to dried seafood shop confidently recommended this batch, and I’m so glad I bought it without question. It was so delicious and tender, without any fishy taste, that even I, who usually avoids gwamegi, could enjoy it thoroughly. Gwamegi is in season right now and at its peak flavor. I’ll share detailed tips on how to prepare and enjoy this delicacy at home, just like in a restaurant. Have a wonderful and delicious weekend!
Main Ingredients- 10 strips of fresh gwamegi
- 10 sheets of roasted seaweed (gim)
- 1 sheet of dried kelp (dasima, approx. 20cm x 20cm)
- 5-6 stalks of garlic scapes
- 10 stalks of green onions (scallions)
Dipping Sauce- Gochujang-based spicy dipping sauce (cho-gochujang), to taste (store-bought or homemade)
- Gochujang-based spicy dipping sauce (cho-gochujang), to taste (store-bought or homemade)
Cooking Instructions
Step 1
The first step in preparing gwamegi is thawing. If using frozen gwamegi, let it thaw completely at room temperature or in the refrigerator. Once thawed, gently peel off the skin. Don’t worry if the bone remains attached; it’s perfectly fine. If the skin is difficult to remove, lightly dampening it with water can make the process easier.
Step 2
Cut the gwamegi into bite-sized pieces. Using scissors is often neater and more convenient than a knife. Typically, cutting each strip into 3-4 pieces is a good size, but you can adjust this according to your preference.
Step 3
Prepare the vegetables to accompany the gwamegi. Wash the garlic scapes thoroughly and cut them into approximately 5cm (2-inch) lengths. Wash the green onions and cut them into similar 5cm lengths, including the white parts. The green onions will add a nice fresh flavor.
Step 4
It’s important to remove the excess saltiness from the kelp and make it tender. Soak the dried kelp in cold water for about 10 minutes to rinse off the salt. Be careful not to soak it for too long, as this can release too much of its slimy texture. Once the saltiness is reduced, cut the kelp into appropriate sizes.
Step 5
Now, let’s arrange everything beautifully on a platter. Prepare a large plate or tray. Start by laying down the prepared kelp. Then, arrange the gwamegi, roasted seaweed sheets, and the cut garlic scapes and green onions attractively around the plate. Adding fresh vegetables makes the presentation even more appealing.
Step 6
Bring the beautifully prepared gwamegi platter to the dining table. Serve with the cho-gochujang dipping sauce. Wrap a piece of roasted seaweed around gwamegi, garlic scapes, and green onions with a dollop of sauce for an incredibly delicious bite. Enjoy a bountiful and flavorful meal with fresh, seasonal gwamegi!
