Roasted Salmon Gamtae Seaweed Ochazuke Soup

Original recipe provided by our partner Badasoop
When talking about recipes using gamtae our partner at Badasoop told us they've "been using Gamtae in various different types of foods. However, there’s no food other than rice that goes incredibly well with Gamtae." and we totally agree! A great bowl of rice is just perfect in balancing the mineral flavors of Gamtae seaweed. This is a take on the Japanese ochazuke which is essentially rice in a bowl a light green tea. It's the perfect dish when you need to give your tummy a little break or when you want to gently wake it up in the morning. 

TIME    15 minutes plus overnight marinating the fish


  • 150g salmon fillet
  • 1 sheet of unseasoned roasted gamtae , shredded
  • 1 stem, Korean Pimpinella*
  • 2 bowls cooked white rice**
  • 480ml green tea***
  • Handful dried fish****
*If Korean Pimpinella is unavailable, you can substitute with perilla leaves, celery leaves or omit it all together.

**Using short grain, also known as Japanese rice, is recommended for this dish.

***Use a lighter green tea such as jasmine, if using matcha powder use about 1/2 of what you would to make matcha green tea so that you can avoid the matcha flavor overwhelming the dish.

****You can omit the fish or replace with tempura flakes, dried shrimps or even fried onions. 


  1. Sprinkle salt on the salmon filet and leave in fridge overnight. 
  2. Take the salmon out, rinse to get rid of excess salt and then pat dry prior to cooking on a lightly oiled pan. Set aside. 
  3. Tear Gamtae into pieces by hand and slice the pimpinella into bite size in length, about 2" 
  4. Prep all of the ingredients on top of a fresh bowl of steamed rice and gently pour green tea over. 
  5. Top it with the salmon and serve immediately.

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