Steamed Ray (Gao-ri Jjim): A Delicious Homemade Recipe
Steamed Ray (Gao-ri Jjim): A Delicious Homemade Recipe
Your Go-To Recipe for Perfect Steamed Ray (Gao-ri Jjim)!
I used to believe that steamed ray (Gao-ri Jjim) was a dish best left to restaurants, seemingly too complicated for home cooking. However, I was pleasantly surprised to discover that it’s quite achievable and incredibly rewarding to make at home! This recipe marks my very first attempt at making Gao-ri Jjim, and it was an absolute success! Join me in creating this wonderfully tender and flavorful steamed delicacy.
Main Ingredients- 1kg Ray (Gao-ri)
Seasoning Mix- 7 Scallions
- 1 Red chili
- 2 Korean green chilies (Cheongyang)
- 2/3 tsp Ginger powder
- 1 Tbsp Minced garlic
- 1 Tbsp Plums syrup (or corn syrup)
- 3 Tbsp Soy sauce
- 1.5 Tbsp Gochugaru (Korean chili flakes)
- 7 Scallions
- 1 Red chili
- 2 Korean green chilies (Cheongyang)
- 2/3 tsp Ginger powder
- 1 Tbsp Minced garlic
- 1 Tbsp Plums syrup (or corn syrup)
- 3 Tbsp Soy sauce
- 1.5 Tbsp Gochugaru (Korean chili flakes)
Cooking Instructions
Step 1
First, prepare the ray. Ray typically has a pentagonal or round body shape, unlike the diamond shape with a pointed snout of skate. If you don’t have a large steamer, you can cut the ray into manageable pieces. Rinse the cut pieces under cold running water.
Step 2
Fill a steamer with water and bring it to a boil. Once the water is steaming hot, carefully place the prepared ray pieces onto the steamer rack. If you’re concerned about any fishy odor, pour about 2 shots of soju (Korean rice wine) over the ray. This helps to effectively neutralize any unwanted smells. Cover the steamer with a lid and steam over high heat for approximately 20 minutes.
Step 3
While the ray is steaming, let’s prepare the delicious seasoning sauce.
Step 4
Finely chop the scallions (7 stalks). Thinly slice the red chili (1) and the Korean green chilies (2), removing the seeds. In a mixing bowl, combine the chopped scallions, sliced chilies, ginger powder (2/3 tsp), minced garlic (1 Tbsp), plum syrup (1 Tbsp), soy sauce (3 Tbsp), and gochugaru (1.5 Tbsp). Mix all the ingredients thoroughly with a spoon or spatula until well combined, creating your flavorful seasoning sauce.
Step 5
After 20 minutes, your Gao-ri Jjim is ready, filling the kitchen with a wonderful aroma! Carefully remove the steamed ray from the steamer.
Step 6
Transfer the warm, steamed ray to a serving plate. To help the seasoning penetrate better, make shallow cuts across the flesh of the ray. I was surprised at how easily the knife cut through the tender flesh! This step is optional but highly recommended for maximum flavor infusion.
Step 7
Here’s a crucial tip for the best flavor: pour the seasoning sauce over the ray while it’s still hot. This method ensures that any remaining fishy smell is eliminated and allows the sauce flavors to meld beautifully. Generously spoon the prepared sauce over the hot steamed ray.
