← Nouns Cooking · Korean

Ingredients

• 200 g sushi-grade salmon or tuna (or a mix), cut into 2 cm cubes
• 400 g cooked short-grain rice, warm
• 4 lettuce leaves, shredded
• 2 cabbage leaves (red or green), finely shredded
• 4 Perilla leaves (kkaennip), shredded (optional)
• ½ Cucumber, cut into matchsticks
• ½ Carrot, cut into matchsticks
• ¼ Red onion, thinly sliced and soaked in cold water
• 1 sheet roasted seaweed (gim), crumbled
• 1 tsp Toasted sesame oil
• 3 tbsp Gochujang
• 2 tbsp Rice vinegar
• 1½ tbsp Sugar
• ½ lemon, juiced
• 1 clove Garlic, grated
• 1 tsp Sesame seeds

Method

1. Whisk the chojang ingredients together until the sugar dissolves; it should be sweet, tangy and spoonable.
2. Keep the fish in the fridge until the last moment. Drain the onion and pat it dry.
3. Divide the warm rice between wide bowls and drizzle with the sesame oil. Pile the lettuce, cabbage, perilla, cucumber, carrot and onion on top in a big heap.
4. Add the fish and a little crumbled seaweed, and spoon over as much chojang as you like.
5. Mix everything together well before eating, so the rice, cold crunchy vegetables and fish meet in every mouthful.

Tips

• Use only fish sold as sushi- or sashimi-grade, keep it cold, and serve it the day you buy it; raw fish is not recommended in pregnancy or for young children.
• Warm (not hot) rice keeps the fish cool and the leaves crisp.

Sources

Written in our own words after cross-checking these recipes:

Kimchimari FutureDish Aaron and Claire