Classic Tteokbokki, Thickening with Glutinous Rice Flour Makes the Sauce Cling Perfectly
공격수셰프 Striker chef
February 28, 2026
Salmon Kkakdugi - Aging It Wrapped in Kelp for 1 Hour Makes the Umami Totally Different
- Cook time
- 80 min
- Difficulty
- 2 out of 5 stars
- Servings
- Serves 2
Ingredients
Tap to check offServes 2
Steps
Brush the dried kelp with mirin and soak until softened.
Sprinkle salt over the salmon, wrap it in the mirin-brushed kelp, and let it age for 1 hour.
Dice the aged salmon into cubes.
Mix together the salmon, flying fish roe, Greek yogurt, green onions, and cheongyang chili.
Wrap in seasoned seaweed and eat in one bite.
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