Main ingredients 🥩
HalibutKelpAged KimchiRicePerilla OilGopchang Gim (Seaweed)Olive OilGarlicChivesLemon
Ttukdak Hyung's Halibut Salt Gimbap
A fusion Japanese dish combining gimbap seasoned with premium salt, featuring halibut aged with kelp for a chewy texture, and washed aged kimchi.
🙋 Recommended for
- ⭐ Those who want to make a trendy and sophisticated Japanese-style fusion menu that has been a hot topic on social media.
- ⭐ Those who want to experience a combination of savory, minimalist, and pure flavors instead of regular sushi or gimbap.
- ⭐ Those looking for a light, clean, and satisfying late-night snack that pairs well with wine or sake.
Ingredients needed 🛒2 servings
- Halibut fillet, appropriate amount
- Kelp, 1 sheet
- Aged kimchi, appropriate amount
- Rice, 2 bowls
- Perilla oil, appropriate amount
- Sesame seeds
- Maldon salt or regular salt
- Gopchang gim (seaweed)
- Olive oil
- Minced garlic
- Chives
- Lemon juice
Recipe 🍳
- Place a sheet of kelp on plastic wrap, lay the market-bought halibut fillet on top, wrap it tightly, and age in the refrigerator for at least half a day. (This step can be skipped if you are short on time.)
- Wash the aged kimchi thoroughly in water, squeeze out excess moisture, and cut it into bite-sized pieces. Set aside on a plate.
- In warm rice, add perilla oil and sesame seeds, then season evenly with Maldon salt, which has a mild flavor without a sharp saltiness.
- Spread the seasoned rice thinly and evenly over the gopchang gim, roll it up tightly without any gaps, and slice into bite-sized gimbap pieces.
- Arrange the sliced gimbap on a plate. Slice the aged halibut fillet, taken from the refrigerator, into bite-sized pieces and plate them alongside.
- In a bowl, mix olive oil, minced garlic, salt, finely chopped chives, and lemon juice in the specified amounts to create a refreshing and pungent special garlic sauce.
- Top the gimbap with crunchy aged kimchi, and place the halibut, thoroughly soaked in the special sauce, on top to enjoy as a trio in one bite.
- Wrap halibut fillet in kelp and age in the refrigerator. Wash aged kimchi, cut, and set aside.
- Season rice simply with perilla oil, sesame seeds, and Maldon salt. Roll in gopchang gim and slice into bite-sized pieces.
- Dip halibut in a refreshing sauce made with olive oil, garlic, chives, and lemon juice, then eat with gimbap and aged kimchi.
Cooking tips 💡
- Since the gimbap is seasoned only with salt without other ingredients, using Maldon salt, which has a less bitter taste and finer grains than regular salt, elevates the umami flavor.
- Wrapping the halibut fillet with kelp (konbu-jime) helps to capture moisture on the surface of the flesh, resulting in a chewier texture and maximizing the umami components.
- The special sauce, a blend of aromatic olive oil, pungent garlic, and refreshing lemon juice, perfectly controls any fishy odor and adds a glossy finish to the raw fish.
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