Seasoned Salads

Yeoneo Kkakdugi (Salmon Cubes in Kkakdugi Seasoning)

Name: Yeoneo Kkakdugi (Salmon Cubes in Kkakdugi Seasoning)
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2 servings (as a side)
Cuisine: Korean
Ingredients: raw salmon 200 g; Korean radish (mu) 200 g; scallions 2; gochujang (Korean chili paste) 1½ Tbsp; gochugaru (Korean chili flakes) 1 Tbsp; sugar 1 tsp; vinegar 1 Tbsp; minced garlic 1 tsp; toasted sesame oil 1 tsp; salt 1/2 tsp

Cut the radish into chunky cubes and lightly salt them, then cut the raw salmon to the same size and mix it in at the very end. Don't knead the salmon for long, or the flesh will break apart.

Prep 20 min · Cook 5 min · Total 25 min · 2 servings (as a side) · Easy

한국어로 보기 (Korean version)

Steps

1
Cut the radish into 1.5 cm cubes, sprinkle with the 1/2 tsp salt, and let sit for 10 minutes, then squeeze out the liquid firmly.
Salting keeps the radish crunchy and makes it release less water.
2
Pat the salmon dry with paper towels and cut it into pieces about the same size as the radish. Thinly slice the scallions.
Thaw frozen salmon only in the refrigerator, and never refreeze it.
3
In a bowl, mix the gochujang, gochugaru, sugar, vinegar, minced garlic, and sesame oil to make the dressing.
4
Toss the radish in the dressing first, then add the salmon and scallions, mix gently, and let sit for just 5 minutes.
Don't knead or squeeze the salmon.

Substitutions

Instead of	Use	How
raw salmon	150 g smoked salmon	Smoked salmon is salty, so leave out the salt in the dressing and add a little more vinegar.
gochujang	2 Tbsp chogochujang (vinegared chili paste)	If using chogochujang, add only half the vinegar.

Storing leftovers

It's best right after mixing; over time the radish releases water and the salmon turns mushy. Store leftovers in an airtight container in the refrigerator and eat within 1 day, cold — don't heat it. Never refreeze thawed salmon, and don't eat it if it smells fishy.

Serve with

Rice, doenjang-guk (soybean paste soup), and a fried egg. It's spicy, so a mild soup goes well with it.

Making more or less

If you add more salmon, scale the dressing in the same proportion, but keep the radish salting time the same.

Before you cook

Check the freshness and use-by date of raw salmon, and dress thawed salmon the same day.
For people with weakened immunity, pregnant people, and children, it's safer to eat the fish cooked.

Questions

How long should yeoneo kkakdugi sit before serving?

Five minutes after mixing is enough. If it sits longer, the radish releases water and thins the dressing, and the vinegar turns the outside of the salmon white and changes its texture. To prep ahead, dress only the salted radish and mix in the salmon right before eating.