Roughly chop apples and combine with Korean chilli flakes, soy sauce, fresh ginger, caster sugar, golden syrup, mirin and garlic. Process until smooth.
3
If using whole salmon, cut across the back of the salmon in 5cm increments. Only as far as the backbone and liberally cover the salmon with ¾ of the Korean BBQ sauce (reserve to serve) repeat for salmon sides.
4
Place onto a greaseproof paper lined baking tray and bake for 40 minutes for whole fish or 20 minutes for sides N/B the cooking time may vary depending on the size of the fish, efficiency of your oven etc
5
For the pickled zuchini - Combine the white balsamic vinegar, turmeric, water, garlic, mustard seeds and diced red onion in a large pot and bring to the boil. Reduce to a simmer and cook for 10 minutes. Let cool.
6
Meanwhile wash and peel the zucchini using a speed peeler or vegetable cutter to create large thick ribbons and Strain the pickling liquid over the zucchini. Cover and cool.
7
Wumu Noodle Cake - Bring a large pot of water to the boil and add Wumu noodles and cook for 5-6 minutes or until al dente and then strain under cool water.
8
Add orange zest, sliced spring onions, poppy seeds and dashi powder. Mix together and place into deep tray.
9
Cover with grease proof paper and press down with another tray and refrigerate for approx. 2 hrs. when cold and set, turn out onto a chopping board and cut into desired shape.
10
Place the noodle cake into a large fry pan with a little ghee and fry on high for 10 minutes turning as you go. Then plate alongside your Korean Bbq glazed salmon. Enjoy
