Korean Noodle Salad with Spicy Grilled Salmon
A crunchy, colourful salad gets a kick from spicy gochujang dressing. Topped with grilled salmon and a soft boiled egg for a perfect meal bowl.
Ingredients
Prepare Gochujang Dressing
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Gluten Free Gochujang 60 ml
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Tamari, Low Sodium 30 ml
Prepare Grilled Marinated Salmon
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Gluten Free Gochujang 60 ml
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Tamari, Low Sodium 125 ml
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Mirin 125 ml
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Sesame oil 45 ml
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Salmon fillet, skinned 900 g
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Scallions, chopped 25 g
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Garlic, minced 10 g
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Sugar 13 g
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Lime Juice, freshly squeezed 30 ml
Finish the Salad
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Gochujang dressing, prepared 450 ml
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Bean sprouts 250 g
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Shredded Carrots 275 g
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Purple cabbage, shredded 250 g
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Halved, Soft-Boiled Egg 10 each
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Cooked Rice Noodles 1.13 kg
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Bok choy greens 1.1 kg
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Scallions, juilenned 100 g
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Grilled Marinated Salmon, prepared 900 g
Preparation
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Prepare Gochujang Dressing
- Combine ingredients and whisk until combined.
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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.
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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,90 gram of Grilled Marinated Salmon and an egg.
- Drizzle salad bowl with additional Gochujang Dressing.