Sea cucumber paste.
Fermentation & Pickling⏱ 70min👥 4 servings
Ingredients
- 800g of sea anemone.
- 3 tablespoons of sea salt.
- Half a cup of soju.
- 5 tablespoons of gochugaru (Korean chili powder).
- 1 tablespoon of minced garlic.
- 3 tablespoons of anchovy fish sauce.
- 3 tablespoons of plum syrup.
- 3 tablespoons of Jocheong rice syrup.
- 1 tablespoon of sesame oil.
- 2 green chili peppers.
- 15 cm of the white part of a green onion.
- Half an onion.
Instructions
1
For 800g of sea cucumber, add 3 tablespoons of coarse salt and half a cup of soju (Korean distilled spirit), and marinate for 1 hour (flipping once during the process).
2
After gently squeezing out the excess liquid from the marinated sea cucumber, combine it with the seasoning ingredients (gochugaru [Korean chili powder], garlic, fish sauce, plum syrup, jujube syrup, and sesame oil), along with chopped vegetables (green chilies, green onions, and onion). Then, finely chop the Korean radish.
3
Finally, sprinkle with sesame seeds and serve.
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