Korean Steamed Fermented Skate
Quick answer
- Total time
- 55 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Fermented skate carries a sharp ammonia sting, and steaming it under a gochugaru and gochujang paste tames that edge without erasing it.
Read more
In Jeolla Province the dish turns up at feasts and ancestral rites, and the smell is the point rather than a flaw.
Ingredients
Instructions
- 1
Cut 700g skate into 4cm pieces and pat the surface dry.
Trim 120g minari and cut it into 5cm lengths.
- 2
Slice 1 onion about 1 cm thick so it can form a sweet base under the fish.
Mix 2 tbsp gochugaru, 1 tbsp gochujang, 1 tbsp minced garlic, and 1 tbsp soy sauce until no dry chili flakes remain.
- 3
Pour 300 ml water into the steamer and spread the onion slices over the bottom.
Arrange the skate in a single loose layer, then coat the top and gaps with seasoning without letting too much paste wash into the water.
- 4
Once steady steam rises, cover and steam over medium heat for about 15 minutes.
Check that the water does not run dry, and look for the skate flesh to turn opaque while the seasoning darkens and clings.
- 5
Scatter the minari over the skate and steam for just 1 more minute.
Stop when the stems slightly wilt but still look green, because overcooking makes them limp and dulls the fresh herbal aroma.
- 6
Open the lid and let the excess steam escape for about 1 minute so surface moisture reduces.
When the seasoning sticks directly to the skate instead of pooling, transfer it carefully and serve while hot.
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