Salmon Kkakdugi - Aging It Wrapped in Kelp for 1 Hour Makes the Umami Totally Different

Steps

1. 1

   Brush the dried kelp with mirin and soak until softened.

2. 2

   Sprinkle salt over the salmon, wrap it in the mirin-brushed kelp, and let it age for 1 hour.

3. 3

   Dice the aged salmon into cubes.

4. 4

   Mix together the salmon, flying fish roe, Greek yogurt, green onions, and cheongyang chili.

5. 5

   Wrap in seasoned seaweed and eat in one bite.