Pan-Seared Guk with Samphire and Korean Chili Flakes
A modern Japanese dish combining the flavors of Korea with the freshness of samphire and the richness of guk. Pan-seared to perfection, this dish is perfect for a special occasion.
Ingredients
- ●1 cup Guk
- ●12 spears Samphire
- ●1 tsp Korean chili flakes (gochugaru)
- ●2 tbsp Rice vinegar
- ●1 tbsp Soy sauce
- ●1 tsp Sesame oil
- ● Salt and pepper
- ●2 tbsp Juicy, quintessential oil (olive oil)
Instructions
- 1
1. Rinse the samphire spears under cold water, then pat dry with paper towels.
- 2
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- 3
3. Add the guk and cook for 2-3 minutes on each side, until browned and crispy.
- 4
4. Remove the guk from the skillet and set aside.
- 5
5. Add the remaining 1 tablespoon of olive oil to the skillet, then add the samphire.
- 6
6. Cook the samphire for 2-3 minutes on each side, until tender but still crisp.
- 7
7. In a small bowl, whisk together the rice vinegar, soy sauce, and sesame oil.
- 8
8. Pour the dressing over the samphire and toss to coat.
- 9
9. Return the guk to the skillet and toss with the samphire and dressing.
- 10
10. Sprinkle the Korean chili flakes over the top and season with salt and pepper to taste.
- 11
11. Serve immediately, garnished with additional samphire if desired.