{"id":9648,"date":"2024-04-08T09:26:00","date_gmt":"2024-04-08T07:26:00","guid":{"rendered":"https:\/\/www.froyasalmon.no\/?post_type=recipe&#038;p=9648"},"modified":"2025-03-13T16:41:20","modified_gmt":"2025-03-13T15:41:20","slug":"korean-grill","status":"publish","type":"recipe","link":"https:\/\/froyasalmon.com\/en\/recipes\/korean-grill\/","title":{"rendered":"Korean barbecue. Menu suggestions."},"content":{"rendered":"<section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Starter: Crispy rice with raw salmon Make like this:<\/header><ul>\n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>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.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Mix the mayonnaise, sriracha, mayonnaise and soya in a bowl.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Cut the fish into small cubes, cut the spring onions into slices. Set aside.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Once the rice has set, tip it onto a chopping board. First cut four large slices, then rectangular \"bite sized\" pieces.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>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.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Steam the broccolini until just tender and arrange on plates or serve on a platter.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Place the rice pieces on a plate. Add the salmon mixture and a slice of jalapeno or chilli.<\/div><\/label><\/li>\n                <\/ul><\/div><\/section><section class='wp-block-froya-steps'><div class='content'><header class='steps-title'>Main course: Grilled Fr\u00f8ya salmon bulgogi with broccolini Make like this:<\/header><ul>\n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Mix together the chilli paste, honey, sesame oil and tamari (can be replaced with soy sauce).<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Find a box or bag and put the mixture inside.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>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.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Grill the pre-marinated salmon, preferably in a grill pan over indirect heat. Grill the asparagus on direct heat for a couple of minutes.<\/div><\/label><\/li>\n                \n                <li class='wp-block-froya-steps-item'><label><input type='checkbox'\/><div class='richtext'>Serve with a fresh salad and rice if you wish.<\/div><\/label><\/li>\n                <\/ul><\/div><\/section>","protected":false},"excerpt":{"rendered":"<p>Let yourself be inspired!<\/p>","protected":false},"featured_media":9660,"parent":0,"template":"","tags":[5,8,9,7],"class_list":["post-9648","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","tag-back-loin","tag-midloin","tag-middag","tag-selskap","recipe_category-back-loin","recipe_category-grill","recipe_category-mid-loin","recipe_category-middag","recipe_category-selskap"],"acf":[],"_links":{"self":[{"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/recipe\/9648","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/types\/recipe"}],"version-history":[{"count":1,"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/recipe\/9648\/revisions"}],"predecessor-version":[{"id":11336,"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/recipe\/9648\/revisions\/11336"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/media\/9660"}],"wp:attachment":[{"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/media?parent=9648"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/froyasalmon.com\/en\/wp-json\/wp\/v2\/tags?post=9648"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}