New Zealand King Salmon Hoedeopbap

New Zealand King Salmon Hoedeopbap

Serves 4


400gm (14oz) NZ King Salmon Fillet – diced into cubes
280gm (10oz) Cooked Short Grain Rice
1/2 Iceberg Lettuce – ripped into small pieces
1/2 Spring Onions – thinly sliced
1/2 Carrot – julienne
1/2 Telegraph Cucumber – cut into thin strips
1/2 cup Bean Sprouts

Ingredients - Dressing - “Cho Jang” (hot spicy sauce)

50mls Kochujang (chilli pepper paste)
1 tbsp Soy Sauce
2 tbsp Rice Wine Vinegar
1 tbsp Sugar
1/2 Spring Onion – finely diced
2 cloves Garlic – minced
1 tsp Ginger – finely


Chef's Notes:
Kochujang or Gochujang is a savory and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans and salt. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae in the backyard. As an ingredient it can often be found in Asian ingredient suppliers stores.