Spicy Seasoned Pollock Salad recipe - ingredients, nutrition and when to eat it
This side dish combines pleasantly chewy pollock sashimi with daikon radish in a tangy, spicy dressing.
This side dish combines pleasantly chewy pollock sashimi with daikon radish in a tangy, spicy dressing. It is lovely with rice when your appetite is low in winter or served alongside meat dishes.
Side dishes · 20 minutes to cook
Nutrition (per 238.5g serving): 226.6 kcal · protein 20.7g · carbohydrate 20g · fat 7.4g · sodium 457.5mg
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: Squeezing the daikon too firmly will make it less crisp.
Tips: If the pollock sashimi is already seasoned, you do not need to add salt to the dressing.
Tips: When serving it cold, chill it for about 10 minutes after mixing so the dressing soaks in evenly.
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Ingredients (1 serving)
- Sliced raw pollock — 100 g
- Korean radish — 80 g
- Gochujang (Korean red chili paste) — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Korean red pepper flakes — 1 tsp
- Garlic — 1 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Scallions — 1 Tbsp