Hweh Sashimi With Korean Chogochujang Dipping Sauce Recipe By Tasty

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HWEH (SASHIMI) WITH KOREAN CHOGOCHUJANG DIPPING SAUCE RECIPE BY TASTY

Can't get enough of BTS? Try one of Jungkook's favorite foods: hweh, or Korean-style sashimi served with sweet and spicy chogochujang. Try it wrapped in red leaf lettuce or perilla leaves!

Provided by Jasmine Pak

Categories     Lunch

Time 15m

Yield 4 servings

Number Of Ingredients 12



Hweh (Sashimi) With Korean Chogochujang Dipping Sauce Recipe by Tasty image

Steps:

  • Make the chogochujang. In a medium bowl, stir together the gochujang, water, rice vinegar, granulated sugar, minced garlic, and toasted sesame seeds.
  • Prepare the sashimi: If the sashimi-grade salmon, tuna, and halibut is not pre-cut, cut into thin slices against the grain.
  • Arrange the fish on a plate. Serve with perilla leaves and red leaf lettuce for wrapping, rice, and the chogochujang for dipping.
  • Enjoy!

Nutrition Facts : Calories 184 calories, Carbohydrate 14 grams, Fat 5 grams, Fiber 0 grams, Protein 18 grams, Sugar 11 grams

¼ cup gochujang, Korean red chile paste
2 tablespoons water
2 tablespoons rice vinegar
2 tablespoons sugar
1 teaspoon garlic, minced
1 teaspoon sesame seeds, toasted
¼ lb sashimi grade salmon
¼ lb sashimi-grade tuna
¼ lb sashimi-grade halibut
perilla leaf
red leaf lettuce
white rice, steamed

TERIYAKI SALMON BITES RECIPE BY TASTY

Here's what you need: salmon, honey, sesame seed, soy sauce, lemon, ginger, red chili, garlic, sea salt, sesame seed, spring onion, red chili

Provided by Ellie Holland

Categories     Appetizers

Yield 8 servings

Number Of Ingredients 12



Teriyaki Salmon Bites Recipe by Tasty image

Steps:

  • Cut the salmon into bite-size cubes. Set aside.
  • Prepare the marinade by mixing the soy sauce, lemon juice, ginger, chilli, garlic, and sea salt together.
  • Mix the salmon into the marinade, cover, and marinate for 15-30 minutes.
  • In a large pan with a little oil, pour in the marinade and add the honey and sesame seeds.
  • Mix together until it starts to bubble and gets thicker/saucier.
  • Add the salmon and fry for a couple of minutes on each side.
  • Take off the heat and garnish with more sesame seeds, spring onion, red chilli, and cocktail sticks.
  • Enjoy!

Nutrition Facts : Calories 149 calories, Carbohydrate 10 grams, Fat 8 grams, Fiber 1 gram, Protein 9 grams, Sugar 6 grams

2 fillets salmon
2 oz honey
1 handful sesame seed
½ cup soy sauce
½ lemon, juiced
1 oz ginger, chopped
1 red chili, sliced
4 cloves garlic, minced
1 pinch sea salt
sesame seed, to taste
spring onion, to taste
red chili, to taste

WATERMELON "POKE" BOWL RECIPE BY TASTY

Here's what you need: mini watermelon, soy sauce, rice vinegar, sesame oil, lime, agave nectar, scallions, fresh ginger, white sesame seeds, red chile flakes, medium cucumber, mayonnaise, sriracha, white rice, avocado, shelled edamame, nori sheet, pickled ginger, fresh cilantro, peanut, black sesame seed

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Yield 4 servings

Number Of Ingredients 21



Watermelon

Steps:

  • Using a sharp knife, cut around the watermelon slices rind to remove, then dice into 1-inch (2 cm) cubes.
  • Transfer 4 cups (600 g) to a medium bowl, reserving the rest for another use.
  • In a small bowl, combine the soy sauce, rice vinegar, sesame oil, lime juice, agave, scallions, ginger, white sesame seeds, and chile flakes. Mix well.
  • Pour the marinade over the watermelon cubes and stir. Cover the bowl with plastic wrap and let marinate in the fridge for 1 hour.
  • Slice the cucumber into thin half moons and set aside.
  • In a small bowl, combine the mayo and Sriracha.
  • To assemble the poke bowls, start with rice as a base and top with cucumbers, avocado, edamame, nori, pickled ginger, Sriracha mayo, cilantro, and crushed peanuts.
  • Add a scoop of the marinated watermelon and use the marinade as a dressing to drizzle over the bowl.
  • Garnish with black sesame seeds, if desired.
  • Enjoy!

Nutrition Facts : Calories 414 calories, Carbohydrate 50 grams, Fat 23 grams, Fiber 4 grams, Protein 6 grams, Sugar 36 grams

1 mini watermelon, sliced
6 tablespoons soy sauce
2 teaspoons rice vinegar
1 tablespoon sesame oil
1 lime, juiced
1 tablespoon agave nectar
2 scallions, minced
2 tablespoons fresh ginger, minced
2 tablespoons white sesame seeds, toasted
1 teaspoon red chile flakes
1 medium cucumber
6 tablespoons mayonnaise
2 tablespoons sriracha
white rice, cooked, for serving
avocado, sliced, for serving
shelled edamame, for serving
nori sheet, for serving
pickled ginger, for serving
fresh cilantro, for serving
peanut, crushed, for serving
black sesame seed, for garnish, optional

MISO-GLAZED TOFU AND NOODLE SALAD RECIPE BY TASTY

Here's what you need: extra firm tofu, miso paste, olive oil, soy sauce, sesame oil, fish sauce, sriracha, honey, lime, vermicelli rice noodle, olive oil, soy sauce, sesame oil, fish sauce, sriracha, honey, lime, sesame seed, red pepper, baby cucumbers, green onions, large carrot, avocado

Provided by SpongeTowels

Categories     Lunch

Yield 4 SERVINGS

Number Of Ingredients 23



Miso-Glazed Tofu And Noodle Salad Recipe by Tasty image

Steps:

  • Start by glazing your tofu. In a mixing bowl combine the olive oil, soy sauce, sesame oil, fish sauce, sriracha, honey, and lime juice. Then toss in the cubed tofu and coat to cover each piece. Allow to sit in the glaze for at least 30 minutes.
  • Next, assemble the glazed tofu cubes evenly onto skewers. Preheat your greased grill to medium high, then place the tofu skewers on. Cook for 6-8 minutes, turning as needed, then set aside.
  • To assemble the salad, place the rice noodles in a large mixing bowl. Top with the olive oil, soy sauce, sesame oil, fish sauce, sriracha, honey, and lime juice. Toss the noodles to coat.
  • Next, top with the sesame seeds, red pepper, cucumbers, green onions, and carrot. Toss again to coat evenly.
  • Transfer to a serving platter, then shingle the sliced avocado on top. To finish, place the skewers of miso-glazed tofu on top of the noodle salad and serve with extra limes for squeezing.
  • Enjoy!

Nutrition Facts : Calories 516 calories, Carbohydrate 52 grams, Fat 31 grams, Fiber 8 grams, Protein 12 grams, Sugar 12 grams

1 cup extra firm tofu, cut into 1 (2.54 cm)
2 tablespoons miso paste
2 tablespoons olive oil
1 tablespoon soy sauce
1 teaspoon sesame oil
½ teaspoon fish sauce
1 teaspoon sriracha
1 teaspoon honey
1 lime, juiced
1 cup vermicelli rice noodle, cooked, cooled, and rinsed
3 tablespoons olive oil
2 tablespoons soy sauce
2 teaspoons sesame oil
1 teaspoon fish sauce
1 teaspoon sriracha
1 teaspoon honey
1 lime, juiced
2 tablespoons sesame seed
1 red pepper, julienned
2 baby cucumbers, peeled and sliced
4 green onions, finely sliced
1 large carrot, julienned
1 avocado, thinly sliced

SPICY SASHIMI BOWL (HWE DEOP BAP)

A yummy Korean dish. Easy to prepare. A meal in a bowl. I found this recipe on the Korean Kitchen web site. Most ingredients are readily available, although you'll have to go to an asian market to get the sesame leaves, smelt roe and the kochujang (Korean chili paste)

Provided by J. Ko

Categories     One Dish Meal

Time 50m

Yield 2 serving(s)

Number Of Ingredients 22



Spicy Sashimi Bowl (Hwe Deop Bap) image

Steps:

  • Cut fish into small pieces.
  • Wash vegetables and prepare as instructed above. Most of them are just thinly sliced.
  • Mix "Cho Kochujang (sweet and sour chili sauce)" ingredients, set aside.
  • In a large bowl, put rice on the bottom, spread lettuce and salad greens.
  • Arrange rest of the vegetables, add fish, and spoon smelt roe on top.
  • Drizzle 1 tsp sesame oil over each serving.
  • Serve with cho kochujang (sweet and sour chilli sauce).
  • I like to serve garlic and chilies in a separate bowl, so everybody can add to taste.

Nutrition Facts : Calories 560.6, Fat 19.2, SaturatedFat 3, Cholesterol 24.9, Sodium 101.9, Carbohydrate 78.2, Fiber 3, Sugar 19.4, Protein 19.2

2 cups cooked rice (Japanese or Korean, preferably)
2 ounces tilapia fillets (or any type of sashimi quality white fish)
2 ounces tuna, sashimi quality
3 lettuce leaves, shredded
1 cup salad greens, any combination
1/8 onion, thinly sliced
1/4 carrot, thinly sliced
1/4 English cucumber, thinly sliced
4 leaves sesame, thinly sliced
1 inch daikon radish, thin julienne
2 garlic cloves, peeled, thinly sliced
1 chili pepper, thinly sliced
2 teaspoons masago smelt roe
2 tablespoons sesame oil
3 tablespoons korean red pepper paste (kochujang)
2 1/2 tablespoons granulated sugar
2 tablespoons rice vinegar
1 teaspoon sesame oil
1 teaspoon sesame seeds
1/4 teaspoon garlic, minced
1/4 teaspoon soy sauce
1/8 teaspoon salt, taste before adding (optional)

HOW TO MAKE A FRESH SEACUTERIE BOARD RECIPE BY TASTY

This seacuterie board is sure to make a splash at your next dinner party. From shrimp and seaweed salad to octopus and oranges, have fun with your favorite seafood and side bites. Then present them on a sheet pan for easy serving. Plus, learn how to shuck your own oysters.

Provided by Betsy Carter

Categories     Appetizers

Time 15h5m

Yield 6 servings

Number Of Ingredients 48



How To Make A Fresh Seacuterie Board Recipe by Tasty image

Steps:

  • The day before serving, make the octopus salad: In a large bowl, whisk together the orange zest, orange juice, ginger juice, garlic, soy sauce, sesame oil, mirin, apple cider vinegar, jalapeño, sugar, olive oil, and salt. Add the octopus and toss to coat. Cover the bowl with plastic wrap and marinate the octopus in the refrigerator overnight.
  • Make the mignonette sauce: In a small serving bowl, stir together the shallot, red wine vinegar, and crushed black peppercorns. Refrigerate until ready to serve.
  • Make the crab dip. In a medium bowl, stir together the cream cheese, mayonnaise, Old Bay seasoning, garlic powder, horseradish, lemon zest and juice, Worcestershire sauce, and salt. Mix well. Gently fold in the crab meat and chives, then season with the salt. Refrigerate until ready to serve.
  • Shuck the oysters: Wrap a kitchen towel around your hand and an oyster, leaving the pointed end of the oyster exposed. Using an oyster knife, carefully wedge the knife into one side of the point and use firm, even pressure to twist to open the oyster. Unwrap the oyster from the towel, then use the knife to work around the top shell, disconnecting the muscle. Remove the top shell and gently run the knife along the bottom shell to release the oyster. Repeat with the remaining oysters. Arrange the oysters in the bottom shells on a small platter of crushed ice with the mignonette sauce and a lemon half.
  • Assemble the board: Spread the crushed ice on a 26 x 18-inch baking sheet. Top with the other baking sheet. Line with butcher's paper.
  • Transfer the octopus salad to a serving dish and garnish with the micro cilantro, then place on the pan, along with the oyster platter. Transfer the crab dip to a serving dish and place on the pan, then garnish with chives. Add the butter lettuce leaves, then top with the ahi poke salad. Arrange the lox, cocktail shrimp, cocktail sauce, prepared horseradish, seaweed salad, grilled bread, crackers, cucumber, crab claws, blood orange slices, and pickled vegetables. Top the lox with the capers. Add the lemons to the pan.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 586 calories, Carbohydrate 45 grams, Fat 16 grams, Fiber 4 grams, Protein 62 grams, Sugar 14 grams

1 teaspoon orange zest
2 tablespoons fresh orange juice
1 teaspoon ginger juice
1 small clove garlic, grated
2 tablespoons low sodium soy sauce
1 ½ teaspoons toasted sesame oil
2 tablespoons unsweetened mirin
1 tablespoon apple cider vinegar
1 fresno chilie, seeded and minced
½ teaspoon sugar
1 tablespoon olive oil, plus 1½ teaspoons
1 ¼ teaspoons kosher salt
¾ lb frozen cooked octopus, thawed, cut into ¼-inch (6 mm) rounds
micro cilantro, for serving
1 small shallot, minced
½ cup red wine vinegar
½ teaspoon crushed black peppercorns
2 tablespoons cream cheese
1 tablespoon mayonnaise
2 teaspoons old bay seasoning
⅛ teaspoon garlic powder
1 ½ teaspoons prepared horseradish
1 teaspoon lemon zest
1 tablespoon lemon juice
3 dashes worcestershire sauce
½ lb fresh crab meat
2 tablespoons fresh chives, plus more for garnish
1 ¼ teaspoons kosher salt
8 fresh oysters
6 cups crushed ice, plus more as needed
2 butter lettuce leaves
½ lb prepared ahi poke salad
1 lb lox
1 lb cocktail shrimp, tails on
½ cup cocktail sauce
2 tablespoons prepared horseradish
½ cup seaweed salad
4 slices grilled bread
8 crackers, of choice
1 english cucumber, sliced on the diagonal into 1/4 in (6mm) rounds
½ lb crab claws
1 blood orange, sliced
1 cup pickled vegetable, such as peppadews and onion
1 tablespoon caper, drained
decoratively cut lemon
oyster knife
2 baking sheets, 26 x 18-inch (66 x 45 cm)
brown butchers paper

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