Hwe Recipe

Prepare and Cure Scallops

Pat scallops dry with paper towels. Sprinkle 1 tsp kosher salt and 1 tsp sugar evenly over scallops, then add 1 tbsp rice vinegar to lightly cure for 5 minutes. After 5 minutes, rinse or quickly wipe off excess cure with a damp paper towel and pat dry. Slice each scallop horizontally into 3 thin medallions (or leave whole if desired).

Make Dressing

In a small bowl whisk together 1 tsp toasted sesame oil, 1 tsp neutral oil, 1 tsp fresh lemon juice, 1 tsp gochugaru, and 1/4 tsp fine sea salt until combined. Taste and adjust: it should be bright, slightly nutty, with a mild chile note. Keep chilled until plating.

Just before plating, toss scallop medallions gently with half the dressing to coat lightly (reserve remaining dressing for drizzling).

Prepare Vegetables

Combine the thinly sliced napa cabbage, julienned daikon, and julienned Korean pear in a bowl. Add the thinly sliced green onions (both white and green parts).

Make White Kimchi Dressing

In a separate small bowl, whisk together 1/2 tsp minced garlic, 1/2 tsp minced ginger, 1/2 tsp fish sauce, 1/2 tsp sugar, 1/4 tsp salt and 2 tbsp water until sugar dissolves. Taste — the dressing should be savory, slightly sweet, and gently aromatic.

Dress and Rest

Pour the dressing over the vegetable mixture and toss to coat evenly. Let sit for 8–10 minutes to soften and marinate slightly, then drain any excess liquid before assembly.

Prepare Chestnuts

If using precooked chestnuts, halve or roughly chop them to bite size. If raw, roast and peel according to package instructions then cool and chop. Warm chestnuts briefly in a skillet over low heat with a tiny dot of butter or neutral oil (about 1 tsp) for 1–2 minutes to bring out aroma, then cool to room temperature.

Prepare Crunch Elements

Toast 1 tbsp sesame seeds in a dry skillet over medium heat until fragrant, about 1–2 minutes. If making fried shallots or crisped garlic yourself, slice thinly and fry in neutral oil until golden, then drain on paper towel.

Assemble Salad

On a chilled serving plate, place a mound (about 3/4 to 1 cup) of the dressed white kimchi salad slightly off-center. Fan or arrange the scallop medallions over or beside the salad in an attractive pattern (3 medallions per scallop if sliced; 12 pieces total as plated).

Add Chestnuts and Crunch

Scatter the warm (or room-temp) chestnut pieces over the scallops and salad. Sprinkle toasted sesame seeds and 2 tbsp fried shallots/crisped garlic for texture. Tuck microgreens and thin pear/apple slices around the plate for freshness and visual contrast.

Dress and Finish

Drizzle reserved scallop dressing lightly over scallops and a few drops of extra virgin olive oil. If using, add a tiny dot (1 tsp) of gochujang-oil for color and mild heat. Finish with micro cilantro or chive tips. Serve immediately with a lemon wedge on the side for diners to squeeze as desired.

Optional: Provide soy sauce or light ponzu on the side for alternate seasoning.