New Zealand King Salmon Bibim guksu (Korean spicy, sweet and vinegary noodles)
Serves 4
Ingredients
| 400gms (14oz) | New Zealand King Salmon Fillet (skinned)- diced |
| 1pkt | Organic Soba Noodles |
| 8 | Baby Cos leaves |
| 1/2 leaf | Red Cabbage – finely sliced |
| 1/2 | Spring Onion – finely sliced |
| 1/2 | Cucumber (small) – cut into fine strips (julienned) |
| 1/2 | Carrot (small) - cut into fine strips (julienned) |
| 2 tbsp | Kimchi |
Ingredients - Dressing
| 2 Tbsps | Kochujang |
| 2 Tbsps | Rice Vinegar |
| 1 Tbsp | Soy Sauce |
| 1 Tbsp | Honey |
| 1 Tbsp | Brown Sugar |
| 1 Tbsp | Korean Sesame Oil |
| 1 Tbsp | Sesame Seeds - Toasted |
Method
- Bring a medium steam pot of hot water to the boil, using the steam attachment steam the salmon until just cooked, remove & allow to cool. Then using the water in the pot place the noodles in & cook for 3 minutes.
- Strain the noodles and run cold water thoroughly over the noodles to cool them down.
- To make the dressing, place all of the dressing ingredients in a bowl & mix thoroughly.
- Carefully dress the salmon with the dressing.
- In a bowl mix the red cabbage, spring onion, cucumber & carrot.
- In 4 serving bowls portion the noodles in the bottom & then top with the mixed vegetables. Add 2 lettuce leaves to each bowl & finish with the dressed salmon evenly portioned across the 4 serving bowls.
- Serve with Kimchi to the side
Chef's Note:
You can alter the toppings as you wish, like adding boiled egg or white radish pickle etc. Also if you want a more spicy taste, you may add some Korean chili powder or minced garlic in the sauce and more vinegar for a sour taste.
You can alter the toppings as you wish, like adding boiled egg or white radish pickle etc. Also if you want a more spicy taste, you may add some Korean chili powder or minced garlic in the sauce and more vinegar for a sour taste.