Spicy and Tangy Hongeo Muchim (Spicy Skate Salad)
Spicy and Tangy Hongeo Muchim (Spicy Skate Salad)
How to Make Authentic Jeollado-Style Spicy Skate Salad Using Domestic Skate
Hello! This is Henri’s Sister. I grew up without ever trying skate, but at some point, I fell in love with its spicy salad version, and now I can even enjoy lightly fermented skate with samgyeopsal. When I craved Hongeo Muchim, I used to buy it, but it was expensive and didn’t have much skate, so I started ordering domestic, lightly fermented skate from Mokpo or Heuksan Island online. Today, I’ll share my recipe for this addictively tangy and sweet salad that’s perfect for whetting your appetite!
Ingredients- 500g domestic skate
- 1/4 Korean radish (about 200g)
- 1 cucumber
- 1/3 bunch water parsley (minari)
- A small amount of carrot
- 1/2 onion
- 1 green onion
- 2 Tbsp red chili powder
- 4 Tbsp red chili paste (gochujang)
- 1 Tbsp minced garlic
- 1 tsp minced ginger
- 1 paper cup (approx. 200ml) makgeolli (rice wine)
- 2 Tbsp salt
- 1 Tbsp sugar
- 1/2 paper cup (approx. 100ml) vinegar
- 4 Tbsp corn syrup (mulyeot)
- 2 Tbsp plum extract (maesil aekgis)
- 1 Tbsp glacial acetic acid (or 2x strength vinegar)
- A pinch of sesame seeds
Cooking Instructions
Step 1
First, let’s prepare the radish while waiting for the skate to arrive. Cut the radish into pieces about the size of two pinky knuckles. Place the cut radish in a bowl, add 1 Tbsp sugar and 2 Tbsp salt, mix well, and let it salt for 1 hour. It’s good to flip it over once midway.
Step 2
Cut the cucumber in half lengthwise, scoop out the seeds with a spoon, and then cut it into pieces similar in size to the radish.
Step 3
Add the prepared cucumber to the bowl with the salted radish. Pour in 1/2 cup (approx. 100ml) of vinegar and mix well. Let it pickle together for 1 hour. About halfway through, flip it over once to ensure even pickling.
Step 4
After about an hour, the radish and cucumber will have released water and become tender and pliable.
Step 5
This is the fresh domestic skate I just received from Mokpo. I’m using a lightly fermented one today. Since I’m still new to skate, I can’t handle heavily fermented ones yet. Feel free to adjust the fermentation level to your preference.
Step 6
Cut the skate into bite-sized pieces and place them in a bowl. To make it chewier and remove any gamey smell, let it soak in 1 paper cup (approx. 200ml) of makgeolli for about 30 minutes. Gently knead it occasionally while soaking. (This is a traditional method passed down to enhance the skate’s flavor.)
Step 7
While the skate is soaking, let’s prepare the other vegetables. Slice the green onion, carrot, and onion into long, thin strips.
Step 8
Water parsley (minari) is a bit expensive these days. ㅠ.ㅠ However, it’s an essential ingredient for Hongeo Muchim, so I bought a bunch. We’ll only be using the stems, so prepare about 1/3 of the bunch.
Step 9
Clean and trim the water parsley, discarding the leaves and keeping only the stems, cut into 3-4cm lengths. Even if you add a lot of water parsley, it wilts down quickly and adds a wonderful flavor. (Feel free to add more if you like it!) It’s the highlight of Hongeo Muchim! ^^
Step 10
Once the skate has soaked sufficiently in the makgeolli, drain it, gently squeeze out excess liquid, and place it in a large bowl for mixing with the radish and cucumber.
Step 11
Now it’s time for the seasonings. Add a generous tablespoon of minced garlic and one teaspoon of minced ginger. I added some chopped cheongyang chili pepper I had at home, but it’s not in the original recipe, so you can adjust it to your taste. ^^
Step 12
Add 2 tablespoons of red chili powder for a spicy kick and vibrant color.
Step 13
Mix in 4 tablespoons of gochujang (red chili paste) for umami and depth of flavor.
Step 14
If you have plum extract (maesil aekgis), add 2 tablespoons for sweetness and aroma.
Step 15
Add 4 tablespoons of corn syrup (mulyeot) for sweetness and a glossy finish.
Step 16
First, gently toss the skate with the seasonings to marinate it. Marinating the skate separately helps the seasoning distribute evenly without clumping.
Step 17
Next, add the well-drained, salted radish and cucumber to the bowl. Gently mix everything together, being careful not to mash the ingredients.
Step 18
At this point, we’ll add 1 tablespoon of glacial acetic acid to achieve that signature pungent and flavorful tang of Hongeo Muchim. Using glacial acetic acid prevents the salad from becoming too watery compared to just using vinegar, making the flavors more concentrated. For me, this sharp taste is familiar and delicious, so I always add it! If glacial acetic acid is too strong for you, you can substitute it with 2x strength vinegar. Adjust to your preference.
Step 19
Now, add all the prepared vegetables (carrot, onion, green onion, water parsley) and mix vigorously until everything is well combined with the seasoning. Mix it ‘vigorously~ vigorously~~’. Doesn’t it look appetizing??
Step 20
Your deliciously tangy and spicy Hongeo Muchim, made with fresh domestic skate, is now complete! It’s the perfect dish for when you have a reduced appetite.
Step 21
Finally, sprinkle generously with sesame seeds for added nuttiness. Enjoy your meal!
