Korean Salmon "He Dopab"
2 servings
20 minutes
Recipe provided by Dmitry Son, chef of the K-town Korean BBQ restaurant.
1
Prepare kochujang sauce. In a bowl, combine kochujang paste, honey, pressed garlic, ketchup, and rice vinegar. Mix until smooth.
- Gochujang: 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.
- Sushi rice: 70 g
- Sesame seeds: 5 g
- Sesame oil: 1 tablespoon
3
Cut the salmon into cubes, dress with honey-mustard sauce, and let marinate until serving.
- 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.
- Daikon radish: 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.
- Gochujang: 2 tablespoons
- Lettuce: 40 g
- Iceberg lettuce: 40 g
- Cucumbers: 40 g
- Daikon radish: 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.
- Tobiko (flying fish roe): 15 g
- Dried nori seaweed: 1 piece
