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Bulnaengee Salmon Sotbab
May 6, 2025
Easy
Instructions / Directions
- Wash the spring greens thoroughly, drain well, cut into bite-sized pieces, spread them on a pan, and drizzle with olive oil.
- Using a torch, char the root portion of the spring greens for 1 minute.
- Marinate the salmon in 2T seasoned soy sauce and 2T cooking wine for 30 minutes.
- In a pot, combine 2 cups rice, 2 cups kelp stock, 2T seasoned soy sauce, and 1T cooking wine. Bring to a boil over high heat for 4 minutes.
- When the water starts boiling, reduce to medium heat and cook for 6 minutes.
- While the rice is cooking, melt ½ piece of butter in a pan and sear the salmon on both sides over medium-low heat for 1 minute each.
- Place the charred spring greens on top of the rice, put the grilled salmon in the centre, and let it steam for 3 minutes.
- Once steamed, break up the salmon with a rice paddle, mix together, and serve with the seasoning sauce.
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