Daegu-geopjil Chae (Cod-Skin Salad / Rolls)
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- cod skin
- seogi mushroom
- sweet soy sauce
- scallion
- vinegar
- fine wheat flour
Instructions
- Scale-clean and wash cod skin, boil in water, and slice fine; slice seogi mushroom the same way.
- Add sweet soy sauce and scallion, toss into a chae, add vinegar, and serve.
- Alternative (rolled): cut scallion into one-chi lengths, wrap in the cod skin, boil in vinegar-soy thickened with fine flour, add vinegar, and use.