Conger Eel Sashimi recipe - ingredients, nutrition and when to eat it
Conger eel sashimi is a summer delicacy made with thinly sliced conger eel served with soybean powder, vegetables, and tangy, spicy chogochujang sauce.
Conger eel sashimi is a summer delicacy made with thinly sliced conger eel served with soybean powder, vegetables, and tangy, spicy chogochujang sauce. The nutty soybean powder and chewy texture pair well with the sauce, making it a good choice for a light, appetite-awakening dinner.
Seafood · 15 minutes to cook
Nutrition (per 260g serving): 304.5 kcal · protein 27.9g · carbohydrate 19.5g · fat 12.3g · sodium 1008.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Take the sashimi out just before serving so its texture stays distinct.
Tips: Add soybean powder a little at a time rather than sprinkling on too much at once to preserve its nutty aroma.
Tips: Cucumber contains a lot of moisture, so press it once with a paper towel after slicing.
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Ingredients (1 serving)
- Conger eel sashimi — 120 g
- Soybean powder — 1 Tbsp
- Lettuce — 4 sheet
- Cucumber — 0.5 pc
- Perilla leaves — 4 sheet
- Gochujang — 1 Tbsp
- Vinegar — 2 tsp
- Sugar — 1 tsp
- Soy sauce — 0.5 tsp
- Garlic — 0.5 tsp
- Whole sesame seeds — 0.5 tsp