Steamed Ray (가오리찜 / Gaorijjim) : VISITKOREA

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    10/19/2023
    
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  - Korean_food
Both dried and fresh rays are used for cooking in Korea. For steaming, the ray is either marinated first before being steamed, or the steamed ray is topped with a sauce. Generally, this dish is made with a dried ray. The Chungcheongnam-do version of this dish is flavored with fine scallions, minced garlic, and sesame oil, while the Gyeongsangnam-do version of this dish uses soy sauce, cooking wine, sugar, and scallions. In other parts of the Gyeongsang-do region, the steamed ray is not flavored with any sauce while steaming but rather is steamed plain and served with red chili paste with vinegar. Some regions refer to ray as “gaenggaemi” instead of “gaori,” so this dish is also known as “Gaenggaemi Jjim.” When served as raw slices, ray tends to be somewhat tough. But when dried and steamed, the flesh becomes chewy and tender and even loses all of its fishy odor. Most of the bones in rays are cartilage, so they can be eaten for their springy texture.
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