Korean Noodle Salad with Spicy Grilled Salmon
A crunchy, colorful salad gets a kick from spicy gochujang dressing. Topped with grilled salmon and a soft boiled egg for a perfect meal bowl.

Ingredients per serving
Prepare Gochujang Dressing
-
Gluten free gochujang paste 0.25 cup
-
Tamari, Low Sodium 2.0 Tbsp
-
Hellmann's® Sesame Thai Vinaigrette 4 x 1 gal 12.0 oz
Prepare Grilled Marinated Salmon
-
Tamari, Low Sodium 0.5 cup
-
Mirin wine 0.5 cup
-
Scallions, chopped 0.25 cup
-
Garlic clove, minced 1.0 Tbsp
-
Sesame oil 3.0 Tbsp
-
Sugar 1.0 Tbsp
-
Lime juice 2.0 Tbsp
-
Salmon fillet, skinned 2.0 lbs
Finish the Salad
-
Noodles, rice, cooked 2.5 lbs
-
Gochujang Dressing, prepared 15.0 oz
-
Bok choy greens 10.0 cups
-
Bean sprouts 2.5 cups
-
Carrots, shredded 2.5 cups
-
Purple cabbage, shredded 2.5 cups
-
Scallions, julienned 1.0 cup
-
Grilled Marinated Salmon, prepared 2.0 lbs
-
Egg, soft boiled, halved 10.0 each
Preparation
-
Prepare Gochujang Dressing
- Combine ingredients and whisk until combined.
-
Prepare Grilled Marinated Salmon
- Combine the gochujang paste, tamari, mirin, scallions, garlic, sesame oil, sugar and lime juice, whisk until uniform.
- Marinate salmon filets for 30 minutes.
- Grill salmon to desired doneness.
-
Finish the Salad
- Combine rice noodles with 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.