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Prepare Gochujang Dressing

Prepare Grilled Marinated Salmon

  • Gluten free gochujang paste 1 cup
  • Tamari, Low Sodium 0.5 cup
  • Mirin wine 0.5 cup
  • Scallions, chopped 0.25 cup
  • Garlic clove, minced 1 Tbsp
  • Sesame oil 3 Tbsp
  • Sugar 1 Tbsp
  • Lime juice 2 Tbsp
  • Salmon fillet, skinned 2 lbs

Finish the Salad

  • Noodles, rice, cooked 2.5 lbs
  • Gochujang Dressing, prepared 15 oz
  • Bok choy greens 10 cups
  • Bean sprouts 2.5 cups
  • Carrots, shredded 2.5 cups
  • Purple cabbage, shredded 2.5 cups
  • Scallions, julienned 1 cup
  • Grilled Marinated Salmon, prepared 2 lbs
  • Egg, soft boiled, halved 10 each
  1. Prepare Gochujang Dressing

    • Combine ingredients and whisk until combined.
    • Yield: 16 oz

  2. Prepare Grilled Marinated Salmon

    • Combinethe gochujang paste, tamari, mirin, scallions, garlic, sesame oil, sugar and lime juice,whisk until uniform, cover salmon filets and marinate for 30 minutes and grill until internal temperature of 135°F.
    • Yield: 2 lbs

  3. Finish the Salad

    • Combine rice noodles, a small amount of Gochujang Dressing, reserve remaining dressing. Top noodles with bok choy greens, bean sprouts, carrots, cabbage, scallions, 3 oz of Grilled Marinated Salmon and an egg. Drizzle salad bowl with additional Gochujang Dressing.

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