Serves 4

For the Salmon


  • 250g Ora King or Loch Duarte salmon
  • 40g shallot brunoise
  • 30g yuza marmalade
  • 55g white shoyu
  • 30g yuza juice
  • 1 lemon, zested


  1. Trim the salmon fillet of excess fat and skin and remove any bones.
  2. Slice into ½” thick blocks.
  3. Cut the blocks down into ½” thick batons.
  4. Cut the batons into ½” cubes.
  5. Reserve the diced salmon in a bowl on ice.
  6. To make the marinade, whisk the remaining ingredients together and reserve.

For the Yuza Dwenjang Gastrique


  • 37g dwenjang
  • 300g water
  • 150g sake
  • 70g yuza marmalade


  1. Combine everything in a pot and bring to a boil.
  2. Turn the heat down to a simmer and let reduce until thick and syrupy.
  3. Blend the ingredients with an immersion blender until smooth.
  4. Cool in an ice bath and reserve.

For the Yuza Whipped Crème Fraîche


  • 140g creme fraiche
  • 10g yuza juice


  1. Combine crème fraîche with yuza juice and whisk together until it forms medium peaks.
  2. Reserve in a piping bag to pipe later.

To Plate:

  1. Place about 5g of gastrique in the center of a plate.
  2. Set a ring mold on top of the gastrique.
  3. Toss the salmon with the marinade and season with salt to taste.
  4. Gently press about 60g of salmon tartare in the mold.
  5. Sprinkle the top with a layer of bubu arare.
  6. Pipe the whipped creme fraiche and garnish with nasturtium.

Recipe courtesy of Dave Park of Jeong Restaurant in Chicago.


Image © Hahm Visuals