Rice
2 cups cooked short-grain Korean rice
Salmon
8 oz (225 g) sashimi-grade salmon, diced
Vegetables
1 cup cucumber, julienned
1 cup carrot, julienned
1 cup purple cabbage, shredded
1 cup spinach or baby greens
½ cup Korean seasoned soybean sprouts (kongnamul)
½ cup enoki mushrooms
1 tomato, cut into wedges
Garnish
Sesame seeds
4–6 blackberries (optional, modern twist)
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Gochujang Dressing
Ingredients
2 tbsp gochujang
1 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp honey or sugar
1 clove garlic, minced
1 tbsp water
Instructions
Whisk until smooth.
⸻
Assembly
Place warm rice in the bowl.
Arrange salmon and vegetables in sections.
Top with sesame seeds.
Drizzle with the gochujang dressing.
Mix everything together before eating.
a Story of Widsom and Love 
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