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400g NZ King salmon Fillet, diced into cubes

280g cooked short gain rice

½ iceberg lettuce, ripped into small pieces

½ spring onions, thinly sliced

½ carrot, julienned

½ telegraph cucumber, cut into thin strips

½ cup bean sprout


50ml kochujang 

1 tbsp soy sauce

2 tbsp rice wine vinegar

1 tbsp sugar

½ spring onion, finely diced

2 garlic cloves, minced

1tsp ginger 

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. It can often be found in most Asian grocery stores.

  1. Place all the dressing ingredients into a mixing bowl and mix well, allow to steep for 1 hour before using.
  2. In a mixing bowl place, the cubed salmon and lightly dress with the dressing.
  3. Set out 4 serving bowls then evenly portion out the remaining ingredients and serve.