Bonito and Sweet Onion in Spicy Gochujang Sauce
I love the sweet and sour sauce served in Korean restaurants, so I thought I'd make my own.
It works well with any sashimi, but I like it with early season bonito.
You can use other herbs besides green onion and mitsuba. Try adding the white part of leeks, myoga ginger, Chinese chives, or chrysanthemum greens. A mix of aromatic and bitter seasonings work well.
Note: Adjust the amount of Gochujang Korean hot pepper paste to your preference. Recipe by putimiko
Bonito and Sweet Onion in Spicy Gochujang Sauce
I love the sweet and sour sauce served in Korean restaurants, so I thought I'd make my own.
It works well with any sashimi, but I like it with early season bonito.
You can use other herbs besides green onion and mitsuba. Try adding the white part of leeks, myoga ginger, Chinese chives, or chrysanthemum greens. A mix of aromatic and bitter seasonings work well.
Note: Adjust the amount of Gochujang Korean hot pepper paste to your preference. Recipe by putimiko
Cooking Instructions
- 1
Cut the roots of the mitsuba and chop roughly. Chop the green onions and thinly slice the onion. If you like, soak in water and drain. Slice the fish.
- 2
Mix the ● ingredients, add the fish and onion and mix.
- 3
Add mitsuba, green onion and sesame seeds, toss and it's done.
- 4
If you are using a normal onions, soak in water and then drain.
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