Korean Crab Cake Salad
When the weather warms up, a light and refreshing salad like Gesa Eomuk Salad is the perfect way to cool down while enjoying bold flavors. This Korean-inspired dish combines shredded crab sticks, savory fish cakes (eomuk), crisp vegetables, and the natural sweetness of Asian pear for a deliciously balanced bite.
The creamy, slightly spicy dressing ties everything together, adding a hint of heat to the fresh, crunchy ingredients. Whether served as a side dish for lunch or dinner, or even as a light main course, this salad is as easy to prepare as it is satisfying.
Perfect for summer gatherings or everyday meals, Gesa Eomuk Salad brings together simple, wholesome ingredients to create a dish that’s both nutritious and flavorful—Korean comfort food with a refreshing twist!
Ingredients
Instructions
Prepare the Fish Cake:
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Parboil the sheets in boiling water for about 2 minutes.
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Drain and set aside to cool. Cut the sheets of fish cake into thin strips.
Make the Dressing:
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In a mixing bowl, combine the mayonnaise, red pepper paste, a pinch of salt, and ground white pepper. Mix until smooth.
Assemble the Salad:
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In a large bowl, combine the cooled fish cake strips, shredded crab sticks, chopped scallions, julienned cucumber, Asian pear, and carrot.
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Pour the dressing over the salad and toss well to coat all the ingredients evenly.
Chill and Serve:
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Chill the salad in the refrigerator for about 10-15 minutes before serving.
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Serve cold as a refreshing side dish for lunch or dinner.
Maricel's Tips
- For an extra layer of flavor, try adding a sprinkle of toasted sesame seeds on top of the salad before serving.
- This salad is also a great make-ahead dish; just keep it chilled until you’re ready to enjoy it, making it perfect for picnics or outdoor gatherings.
