Name: W28 - Discovery Surcharge - Quick (25 min) - Korean - use NID: Gochujang with jasmin rice and sesame
Total time: 25 min
Yield: 2
Cuisine: Koreaans
Ingredients: 2 stuk(s) Zalmfilet; 150 gram Jasmijnrijst; 1 stuk(s) Knoflookteen; 100 gram Sugarsnaps; 1 stuk(s) Paksoi; 1 bosje(s) Bosui; 30 gram Gochujang; 20 ml Sojasaus met minder zout; 25 gram Witte miso; 10 gram Gemberpuree; 10 ml Sesamolie; 1 zakje(s) Zwart sesamzaad; 30 gram Gefrituurde uitjes; 1 el [Plantaardige] roomboter; 1 el Zonnebloemolie; 350 ml Water voor de rijst; 1 tl Suiker; 1 tl Bruine basterdsuiker; 1 el Wittewijnazijn; naar smaak Peper en zout

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W28 - Discovery Surcharge - Quick (25 min) - Korean - use NID: Gochujang

with jasmin rice and sesame

Krijg tot € 100 korting + 2 maanden gratis extra's

Labels:

Unieke ingrediënten

Allergenen :

Vis

•Gluten

•Soja

•Tarwe

•Sesamzaad

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd25 minuten

oventijd25 minuten

NiveauMakkelijk

Ingredienten

Hoeveelheden

1 stuk(s)

Zalmfilet

(Bevat: Vis)

75 gram

Jasmijnrijst

½ stuk(s)

Knoflookteen

50 gram

Sugarsnaps

½ stuk(s)

Paksoi

½ bosje(s)

Bosui

15 gram

Gochujang

(Bevat: Gluten, Soja, Tarwe)

10 ml

Sojasaus met minder zout

(Bevat: Soja, Tarwe, Gluten)

15 gram

Witte miso

(Bevat: Gluten, Tarwe, Soja)

5 gram

Gemberpuree

5 ml

Sesamolie

(Bevat: Sesamzaad)

½ zakje(s)

Zwart sesamzaad

(Bevat: Sesamzaad)

15 gram

Gefrituurde uitjes

(Bevat: Tarwe Kan bevatten: Sesamzaad, Gluten, Pinda's, Noten)

Zelf toevoegen

½ el

[Plantaardige] roomboter

1.5 el

Zonnebloemolie

175 ml

Water voor de rijst

½ tl

Suiker

½ tl

Bruine basterdsuiker

½ el

Wittewijnazijn

naar smaak

Peper en zout

Voedingswaarden

Energie (kJ)3859 kJ

Energie (kcal)922 kcal

Vetten46.8 g

waarvan verzadigd12.3 g

Koolhydraten91.2 g

waarvan suikers17.5 g

Vezels6.5 g

Eiwitten37.7 g

Zout3.6 g

Benodigdheden

•Kleine steelpan

•Pan met deksel

•Ovenschaal

•Kleine kom

•Keukenpapier

•Hapjespan

Instructies

Preheat the oven to 200°C.
Boil the water in a pot or saucepan (see pantry for amount). Boil the rice for 10 - 12 minutes, covered, then turn off the heat and allow to stand for 5 minutes, still covered.
In the meantime, heat the butter in a small saucepan over medium heat. When melted, add the gochujang*, brown sugar and the soy sauce and stir to combine. Turn off the heat.

*Take care, this ingredient is spicy! Use as preferred.

Pat the salmon dry with kitchen paper and season with salt and pepper.
Transfer to an oven dish skin-side down, then top with the gochujang sauce. Bake in the oven for 10 - 12 minutes.
Finely chop the scallions and separate the white part from the greens. In a small bowl, combine the white wine vinegar and the sugar. Add the green parts of the scallions and mix well. Season with a pinch of salt.

Heat a drizzle of sunflower oil in a wok or deep frying pan over high heat. Add the sugar snap peas and fry for 1 - 2 minutes.
Meanwhile, discard the base of the pak choi and finely chop both the leaves and the stems, being sure to keep them separate. Crush or mince the garlic.
Add the white part of the scallions, the pak choi stems and garlic, and fry for another 4 - 5 minutes. In the last minute, add the leaves of the pak choi.
Remove from the heat and add the miso, ginger paste and the sesame oil. Season with pepper to taste.

Serve the rice in deep plates with the gochujang salmon and the miso vegetables alongside.
Garnish with the pickled green parts of the scallion, the crispy fried onions and the black sesame seeds.

Did you know... scallions are very high in calcium compared to other vegetables, as are kale and pak choi.