Blanched Sculpin recipe - ingredients, nutrition and when to eat it
Blanched Sculpin is a winter delicacy made by briefly blanching sculpin and its roe, then dipping them in spicy-sweet sauce.
Blanched Sculpin is a winter delicacy made by briefly blanching sculpin and its roe, then dipping them in spicy-sweet sauce. Its pleasantly chewy texture and mild flavor pair beautifully with Korean water parsley for a fresh-tasting lunch or dinner.
Seafood · 15 minutes to cook
Tips: Sculpin can become firm if boiled too long, so cook it only until the flesh is done.
Tips: The roe can burst easily, so lift it out with a small strainer or ladle to keep its shape intact.
Tips: Serve the dipping sauce just before eating so the water parsley’s aroma and the sculpin’s texture remain distinct.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Sculpin meat — 120 g
- Sculpin roe — 30 g
- Minari (water dropwort) — 40 g
- Korean red pepper paste — 1 Tbsp
- Vinegar — 1 tsp
- Sugar — 0.5 tsp
- Garlic — 1 tsp
- Sesame seeds — 0.5 tsp
- Salt — 0.2 tsp
- Water — 3 cup