Mulche Salad
Salads • Korean
Description
The recipe was shared with us by a chef from a popular American restaurant.
Ingredients
- Apple 0 oz
- Pears 0 oz
- Cucumbers 0 oz
- Sweet Pepper 0 oz
- Iceberg Lettuce 5 oz
- Tuna 5 oz
- Salmon 5 oz
- Kochudyan pasta 5 fl oz
- Sesame Oil 0 fl oz
- Toasted Sesame 0 oz
- 9% Vinegar 0 fl oz
- Salt 0 oz
- Sugar 0 oz
- Red Long Chili Peppers 0 oz
- Dried Nori Seaweed 0 oz
- Scallions 0 oz
- Tobiko Caviar 0 oz
Step-by-Step Guide
Step 1
Wash the vegetables and fruits thoroughly.
Step 2
Dry them with a paper towel and clean them: remove the cores and skins from the apples and pears, and cut the bell peppers in half, removing the seeds.
Step 3
Wash the fish and, if necessary, prepare it by removing the bones and skin.
Step 4
Cut the fish into strips.
Step 5
Cut all the vegetables and fruits into sticks.
Step 6
In a bowl, mix together salt, sugar, red pepper, and kochujang.
Step 7
Add vinegar and sesame oil. Mix well.
Step 8
Place the lettuce leaves on a plate.
Step 9
Place the chopped fruits, vegetables, and fish into a bowl and add all the spices from the dish. Mix well and serve on a plate with salad leaves.
Step 10
Sprinkle the top with sesame seeds, tobiko caviar, green onions, and nori seaweed.
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