Korean Salmon "He Dopab"

2 servings

20 minutes

Recipe provided by Dmitry Son, chef of the K-town Korean BBQ restaurant.

Energy value per serving

• Calories: 368.3
• Proteins: 10.8g
• Fats: 13.3g
• Carbohydrates: 52.5g

Ingredients

• Sushi rice: 70 g
• Honey: 1 tbsp
• Garlic: 2 clove
• Ketchup: 2 tbsp
• Rice vinegar: 2 tbsp
• Lettuce: 40 g
• Iceberg lettuce: 40 g
• Cucumbers: 40 g
• Tobiko caviar: 15 g
• Gochujang paste: 2 tbsp
• Dry seaweed nori: 1 pc
• Honey Mustard Sauce: to taste
• Sesame oil: 1 tbsp
• Sesame: 5 g
• Daikon: 30 g

Cooking steps

1. Prepare kochujang sauce. In a bowl, combine kochujang paste, honey, pressed garlic, ketchup, and rice vinegar. Mix until smooth.

   Required ingredients:

   • Gochujang paste: 2 tablespoons
   • Honey: 1 tablespoon
   • Garlic: 2 cloves
   • Ketchup: 2 tablespoons
   • Rice vinegar: 2 tablespoons

2. Place the rice in a bowl, season with sesame and sesame oil. Mix well.

   Required ingredients:

   • Sushi rice: 70 g
   • Sesame: 5 g
   • Sesame oil: 1 tablespoon

3. Cut the salmon into cubes, dress with honey-mustard sauce, and let marinate until serving.

   Required ingredients:

   • Honey Mustard Sauce:  to taste

4. Cut the daikon into cubes like the salmon. Slice the iceberg and lettuce into strips. Shred the cucumber into thin ribbons using a vegetable peeler.

   Required ingredients:

   • Daikon: 30 g
   • Cucumbers: 40 g
   • Lettuce: 40 g
   • Iceberg lettuce: 40 g

5. Place 1 tablespoon of kochujang sauce on the rice. On top, arrange segments of lettuce, iceberg, cucumber, daikon, and salmon.

   Required ingredients:

   • Gochujang paste: 2 tablespoons
   • Lettuce: 40 g
   • Iceberg lettuce: 40 g
   • Cucumbers: 40 g
   • Daikon: 30 g
   • Honey Mustard Sauce:  to taste

6. Place a mound of tobiko caviar in the center on top, garnished with microgreens and thinly sliced nori strips.

   Required ingredients:

   • Tobiko caviar: 15 g
   • Dry seaweed nori: 1 piece