Salmon Kimbap.
Rice FoundationIngredients
- Grilled Salmon Fillet, 800g (approximately 4 pieces).
- Korean radish, salted butter (1 piece).
- 2 tablespoons of soy sauce.
- 2 tablespoons of cooking wine.
- 2 tablespoons of plum syrup.
- 1 teaspoon of sugar (optional).
- A pinch of black pepper.
- Rice.
- Perilla oil, a moderate amount.
- 1/2 teaspoon of sea salt (or kosher salt).
- Chives (or green onions), a moderate amount.
Instructions
In a pan, combine Korean radish kimchi, butter, soy sauce (ganjang), mirin (sweet cooking wine), plum syrup, and black pepper. Bring to a boil.
Place the prepared salmon in the pot, cover with a lid, and cook over medium heat until it's cooked through.
Once the salmon is fully cooked, turn off the heat and let it cool completely. Then, carefully remove the flesh from the skin and bones, ensuring all the bones are removed.
Mix perilla oil, a little sugar (optional), and roasted salt with the rice, then finely chop the Korean radish and mix it in.
Spread about two-thirds of the rice evenly over the rough surface of the seaweed sheet.
Place chives in the center, then layer the cooked salmon on top and tightly roll it up.
To prevent the seaweed from unrolling, lightly brush the edges with sesame oil and secure them.