| food | Food type | Main Ingredients | Take time | Serve |
| Korea | Seafood | Salmon | 14 minutes | 1 place |
ingredient
- 1 Gala Apple #120 (Korean Pickle Ingredient)
- 150 grams of onion
- 30 grams of Chinese garlic
- 15 grams of old ginger
- 2 grams, 100 grams of dried red chili
- 20 grams Taberu kelp kombu (for making soup) 100 grams
- 600 cc Aero concentrated dried fish soup 1 liter
- 400 grams of sugar
- 1200 grams of water
- 100 cc. fish sauce 700 ml.*3 (Seafood dipping sauce ingredients)
- 80 grams coconut sugar
- 60 grams of Chinese garlic
- 60 grams of red chili peppers
- 6 limes
- 5 grams Ajinomoto Plus MSG 420 grams
- 100 grams of salmon sashimi, 9-11 grams/piece (Pickled salmon set with rice, seaweed, shrimp eggs)
- 100 grams Korean pickle juice
- 10 grams of red chili peppers, sliced
- 10 grams of Chinese garlic, sliced
- 2 grams coriander
- 1 gram of roasted white sesame seeds
- 30 grams seafood dipping sauce
- 150 grams of Aro Japanese rice, cooked
- 20g ARO Frozen Orange Herring Roe 500g
- 1 pack M&K Korean style roasted seaweed, original flavor, 5 g, pack of 6 packs
- 2 pcs Aero Sauce Cup with PET Lid 2 oz. Pack of 100 pcs.
- 1 piece Aero microwave bowl, size 350 ml., pack of 25 pieces
- 1 piece Advanced Bio Eco-friendly food box with clear square lid, size 650 ml.
Preparation
How to make Korean pickle
How to make seafood dipping sauce
How to make pickled salmon
How to make rice, seaweed, shrimp eggs, and dipping sauce
- 1. Prepare chopped onion, chopped apple with skin, sliced ââginger, sliced ââgarlic, dried chili, and kombu seaweed.
- 2. Put all ingredients in a pot, bring to a boil, reduce heat to medium, open the lid slightly, boil for 20 minutes.
- 3. Strain the mixture, leaving only the sauce.
- 4. Let it cool before pickling.
- 5. The sauce can be stored in the refrigerator for 7 days.
How to make seafood dipping sauce
- 1. Blend all ingredients together.
- 2. Can be stored in the refrigerator for 2 days.
How to make pickled salmon
- 1. Cut the fish into 9-11 gram pieces and put them in 100 gram boxes (1 box contains approximately 9-11 pieces).
- 2. Add 100 grams of pickling liquid.
- 3. Add 10 grams of sliced ââChinese garlic.
- 4. Add 10 grams of sliced ââred chili.
- 5. Pickle in the refrigerator for at least 12 hours before selling. Can be pickled for no more than 48 hours.
- 6. Before serving, sprinkle with white sesame seeds and garnish with coriander.
How to make rice, seaweed, shrimp eggs, and dipping sauce
- 1. Scoop 150 grams of cooked Japanese rice into a box.
- 2. Scoop 20 grams of shrimp eggs into a cup.
- 3. Scoop 30 grams of dipping sauce into a cup.
- 4. Korean seaweed, served in a whole pack
