Delicate slices of salt-cured mullet roe served as a refined appetizer, with a rich, briny depth and firm, waxy texture, drizzled with sesame oil and paired with crisp vegetables.
Ingredients
2 whole mullet roe sacs (about 200g)
200g coarse sea salt
1 tbsp sesame oil
1 tsp rice vinegar
Thin slices of radish
Thin slices of cucumber
Pine nuts
Perilla leaves for serving
Instructions
1Carefully clean the mullet roe sacs, keeping the membrane intact. Pat dry thoroughly.
2Pack roe sacs in coarse sea salt, ensuring full coverage. Refrigerate in a container for 3 days.
3Remove from salt, rinse gently, and pat dry. Wrap tightly in cheesecloth.
4Press under a light weight in the refrigerator for 4 more days, changing cheesecloth daily.
5Once firm and amber-colored, slice thinly with a very sharp knife.
6Arrange slices on perilla leaves with thin radish and cucumber. Drizzle with sesame oil and rice vinegar. Garnish with pine nuts.
Did You Know?
Mullet roe was considered such a luxury in old Pyongyang that it was among the delicacies presented as tribute to the Korean royal court.