Side Dishes

Smoked Salmon Rolls with Seafood & Chogochujang

Name: Smoked Salmon Rolls with Seafood & Chogochujang
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 120 g Smoked salmon; 100 g Baby octopus (jukkumi); 50 g Sea snail (sora); 20 g Green peas; 30 g Celery; ½ pepper Bell pepper; 20 g Cucumber; 20 g Carrot; 20 g Onion; 20 g Gochujang (Korean chili paste); 20 g Vinegar; 20 g Sugar; 0.3 g Salt (for cleaning)

해산물 훈제연어롤

Smoked salmon wrapped around blanched baby octopus, sea snail and crisp vegetables, served with a sweet-tangy chogochujang (vinegared chili paste) and garnished with green peas. Blanching the octopus reduces its sodium, and the bright sauce adds flavor.

📝 Step-by-Step Instructions

Slice the smoked salmon into wide pieces.

Smoked Salmon Rolls with Seafood & Chogochujang — step 1

Cut the carrot, cucumber, bell pepper, onion and celery into long strips.

Smoked Salmon Rolls with Seafood & Chogochujang — step 2

Rub the baby octopus with salt and rinse.

Smoked Salmon Rolls with Seafood & Chogochujang — step 3

Blanch the octopus and sea snail in boiling water and slice.

Smoked Salmon Rolls with Seafood & Chogochujang — step 4

Mix the gochujang with the vinegar and sugar to make chogochujang.

Smoked Salmon Rolls with Seafood & Chogochujang — step 5

Roll the salmon around the vegetables, octopus and sea snail, plate, top with the sauce and garnish with green peas.

Smoked Salmon Rolls with Seafood & Chogochujang — step 6

📊 Nutrition Facts (per serving)

271.8Calories (kcal)

8.3 gCarbs

33 gProtein

11.8 gFat

566.2 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.