RAW FISH KOREAN-STYLE WITH GOCHUJANG, RICE CAKES, BEAN SPROUTS & SESAME - Cuisine Magazine - From Ne
Experience bold Korean flavor with raw fish marinated in gochujang, sesame, and citrus, served with rice cakes and bean sprouts. Perfect for a spicy, fresh starter or main.
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Cooking tools:
- Chef's knife
- Cutting board
- Grater
- Peeler
- Mixing bowl
- Pot
- Stove
- Colander
- Measuring spoon
- Measuring cup
- Kitchen scale
- Skillet
- Spatula
- Wooden spoon
- Whisk
- Serving platter
- Plate
Ingredients
- 3-4 tablespoons gochujang paste
- 2 tablespoons rice vinegar
- 5 tablespoons lemon juice
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- ½ teaspoon white pepper
- 2 teaspoons sesame oil
- 1 small apple, peeled, grated
- 600g fish, cubed or sliced
- 500g Korean rice cakes
- 3 tablespoons plain oil
- 2 cups bean sprouts
- 2 cups watercress, pea shoots or micro cress
- 4 spring onions, finely sliced
- 2 carrots, shredded
- ¼ cup chopped chives
- 3 tablespoons mayonnaise
- 1 tablespoon liquid honey
- 1 tablespoon sesame seeds
- 1 x 3g packet bonito flakes
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