Home Recipes Korean barbecue. Menu suggestions. Korean barbecue. Menu suggestions. 2 hours Hard Dinner Instructions Avoid the screen going to sleep Starter: Crispy rice with raw salmon Make like this: Find a suitable mould and line it with plastic. Mix the rice and rice dough. Pack the rice tightly into the mould, 1.5 cm high. Add another layer of plastic and leave the rice in the fridge. You can do this the night before. Mix the mayonnaise, sriracha, mayonnaise and soya in a bowl. Cut the fish into small cubes, cut the spring onions into slices. Set aside. Once the rice has set, tip it onto a chopping board. First cut four large slices, then rectangular "bite sized" pieces. Heat the oil in a frying pan over medium heat - fry the pieces until they have a golden colour. Place the pieces on kitchen paper to absorb excess fat. Steam the broccolini until just tender and arrange on plates or serve on a platter. Place the rice pieces on a plate. Add the salmon mixture and a slice of jalapeno or chilli. Main course: Grilled Frøya salmon bulgogi with broccolini Make like this: Mix together the chilli paste, honey, sesame oil and tamari (can be replaced with soy sauce). Find a box or bag and put the mixture inside. Cut the salmon into ready-to-serve slices and place the salmon in the mixture. Leave it to marinate for at least half an hour. Brush the marinated fish pieces with a little oil. Grill the pre-marinated salmon, preferably in a grill pan over indirect heat. Grill the asparagus on direct heat for a couple of minutes. Serve with a fresh salad and rice if you wish. Products in this recipe Half Frøya Back Loin 180g Half Frøya Mid Loin 300g Full Frøya Back Loin approx.320g Full Frøya Mid Loin approx. 650g
