Steamed Ray: A Delightful Culinary Delight from Korea

In the vibrant culinary landscape of Korea, the humble ray has found its place as a beloved ingredient, celebrated for its unique texture and versatility. Both dried and fresh rays are used for cooking, each offering a distinct flavor profile and preparation method.

For steaming, the ray is often marinated before being cooked, or the steamed ray is topped with a savory sauce. Generally, this dish is made with a dried ray, which undergoes a transformation during the steaming process. The Chungcheongnam-do version of this dish is flavored with fine scallions, minced garlic, and sesame oil, while the Gyeongsangnam-do version 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 its fishy odor.

Most of the bones in rays are cartilage, so they can be eaten for their springy texture, adding an interesting and unique element to the dining experience.

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