Steamed Stingray with Spicy Sauce recipe - ingredients, nutrition and when to eat it
This southern Korean dish steams chewy stingray with crisp bean sprouts and a spicy, tangy sauce.
This southern Korean dish steams chewy stingray with crisp bean sprouts and a spicy, tangy sauce. It goes well with rice, making it perfect for a hearty dinner or whenever you crave a spicy meal.
Seafood · 35 minutes to cook
Nutrition (per 575.5g serving): 383.5 kcal · protein 20g · carbohydrate 36.2g · fat 17.2g · sodium 1052.9mg
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: Pat the stingray dry so the sauce clings better.
Tips: Avoid opening the lid often while cooking the bean sprouts so they develop less of a fishy smell.
Tips: Add the vinegar at the end to bring a fresh note to the spicy sauce.
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Ingredients (1 serving)
- Skate meat — 180 g
- Soybean sprouts — 150 g
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Garlic — 2 pc
- Korean chili flakes — 1 Tbsp
- Gochujang (Korean chili paste) — 1 Tbsp
- Soy sauce — 0.5 Tbsp
- Vinegar — 0.5 Tbsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 0.5 tsp
- Water — 120 ml