Fresh Salmon Rice Bowl with Spicy Gochujang Sauce: A Flavorful Fusion Dish
Fresh Salmon Rice Bowl with Spicy Gochujang Sauce: A Flavorful Fusion Dish
A Refreshing Salmon Rice Bowl with Spicy Gochujang Dressing
Experience a delightful fusion dish! This recipe transforms fresh salmon into a vibrant rice bowl, inspired by hoe-deopbap (Korean raw fish salad with rice), mixed with a zesty and sweet gochujang sauce. It’s a perfect balance of fresh flavors and satisfying textures.
Main Ingredients- 150g fresh salmon fillet
- 2 Tbsp sake or cooking wine (to remove fishiness)
- Pinch of salt
- Pinch of black pepper
- 1 bowl warm cooked rice
- 2 Tbsp jangjorim soy sauce (for seasoning rice)
- 1 handful baby greens
- 1 handful sprouts
- Small amount of radish sprouts
- 1/4 onion
Special Gochujang Sauce- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp plum extract or syrup (for sweetness and depth)
- 1 Tbsp rice syrup or oligodang (approx. 1 tsp, for gloss and sweetness adjustment)
- 1/2 Tbsp grated ginger or ginger juice (for aroma)
- 1/2 Tbsp vinegar (for tanginess)
- 1/2 tsp wasabi or wasabi mayonnaise (optional, for enhanced flavor)
- Pinch of toasted sesame seeds (for nuttiness)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp plum extract or syrup (for sweetness and depth)
- 1 Tbsp rice syrup or oligodang (approx. 1 tsp, for gloss and sweetness adjustment)
- 1/2 Tbsp grated ginger or ginger juice (for aroma)
- 1/2 Tbsp vinegar (for tanginess)
- 1/2 tsp wasabi or wasabi mayonnaise (optional, for enhanced flavor)
- Pinch of toasted sesame seeds (for nuttiness)
Cooking Instructions
Step 1
Gently rinse the fresh salmon fillet under cold running water to remove any surface impurities. Then, dice it into approximately 1.5cm cubes. It’s important to maintain the salmon’s freshness.
Step 2
Soak the diced salmon in sake (or cooking wine) for about 5 minutes. This step effectively removes any fishy odor. Discard the soaking liquid afterward.
Step 3
After draining the salmon, lightly season it with a pinch of salt and pepper. Gently toss to coat, being careful not to mash the pieces. The salmon is now ready for use.
Step 4
Thinly slice the onion. To mellow its pungent flavor, soak the slices in cold water or a diluted vinegar solution for about 5 minutes, then drain and pat dry. Wash the baby greens, sprouts, and radish sprouts thoroughly and ensure they are well-drained.
Step 5
Prepare a bowl of warm cooked rice. Add the jangjorim soy sauce and gently mix until the rice is evenly coated, taking care not to crush the grains. Warm rice is recommended. Alternatively, you can mix the rice with seasoned vinegar water (a mixture of sugar, vinegar, and salt) for a different flavor profile.
Step 6
In a separate bowl, combine the gochujang, plum extract, rice syrup (or oligodang), grated ginger (or ginger juice), and vinegar. Mix well until smooth. For an extra layer of flavor, you can add a small amount of wasabi or wasabi mayonnaise. Finish by sprinkling with toasted sesame seeds for a nutty aroma.
Step 7
Assemble the bowl by first placing the seasoned rice at the bottom. Arrange the prepared baby greens, sprouts, radish sprouts, and fresh salmon cubes attractively over the rice. Spoon a generous amount of the gochujang sauce over the ingredients, and serve any remaining sauce in a small dipping dish on the side. Enjoy mixing and eating your delicious salmon rice bowl!
