Chinook salmon he
4 servings
60 minutes
Hwe with chavycha is an exquisite dish of Korean cuisine that combines the freshness of seafood with a spicy sweet-sour marinade note. The origins of this dish trace back to Korean gastronomic traditions where marinating fish serves as a method of preservation and flavor enhancement. The recipe is based on chavycha, known for its tender, buttery taste. The fish absorbs the aromas of vinegar, bay leaves, and garlic, while thin strips of carrot add textural variety. After several hours of marination, hwe acquires a spicy, refreshing flavor with a slight tang and pleasant garlic undertone. This cold dish is perfect as an appetizer or light dinner and pairs wonderfully with rice and greens. It harmoniously intertwines tradition and modernity, making it a true centerpiece on the table.
1
Prepare all the ingredients.
2
Mix water, vinegar, bay leaf, sugar, and salt.
- Water: 10 ml
- Apple cider vinegar: 30 ml
- Bay leaf: 1 piece
- Sugar: to taste
- Salt: to taste
3
Boil, then cool completely.
4
Remove the skin and bones from the salmon, and cut the fillet into pieces measuring 5x1 cm.
- Chinook (king) salmon: 300 g
5
Cut the carrot into thin strips or grate it on a Korean grater.
- Carrot: 80 g
6
Chop the garlic.
- Garlic: 2 cloves
7
Place the fish, carrots, and garlic in the cooled marinade and leave for 6 hours.
- Chinook (king) salmon: 300 g
- Carrot: 80 g
- Garlic: 2 cloves
8
Serve the herring from chavycha chilled.
