Mulhe Salad
4 servings
20 minutes
The chef from the Kimchi restaurant shared the recipe with us.
1
It's important to wash vegetables and fruits well.
- Apple: 40 g
- Pears: 60 g
- Cucumbers: 40 g
- Bell pepper: 40 g
2
Dry them with a paper towel and clean: remove the core and skin from apples and pears, cut the bell pepper in half and remove the seeds.
- Apple: 40 g
- Pears: 60 g
- Bell pepper: 40 g
3
Wash the fish and, if necessary, process it by removing bones and skin.
- Tuna: 100 g
- Atlantic salmon: 100 g
4
Cut the fish into strips.
- Tuna: 100 g
- Atlantic salmon: 100 g
5
Cut all vegetables and fruits into sticks as well.
- Apple: 40 g
- Pears: 60 g
- Cucumbers: 40 g
- Bell pepper: 40 g
6
Mix salt, sugar, red pepper, and kochujang in a bowl.
- Salt: 14 g
- Sugar: 40 g
- Ground red pepper: 70 g
- Gochujang: 100 ml
7
Add vinegar and sesame oil. Mix well.
- 9% table vinegar: 6 ml
- Sesame oil: 20 ml
8
Place the lettuce leaves on the plate.
- Iceberg lettuce: 200 g
9
Cut fruits, vegetables, and fish into pieces, place them in a bowl, and add all the spices from the dish. Mix well and serve on a plate with salad leaves.
- Apple: 40 g
- Pears: 60 g
- Cucumbers: 40 g
- Bell pepper: 40 g
- Tuna: 100 g
- Atlantic salmon: 100 g
- Gochujang: 100 ml
- Sesame oil: 20 ml
- 9% table vinegar: 6 ml
10
Sprinkle with sesame seeds, tobiko caviar, green onions, and nori seaweed on top.
- Sesame seeds: 4 g
- Tobiko (flying fish roe): 20 g
- Spring onion: 20 g
- Dried nori seaweed: 20 g
