Korean Honey Poke Bowl
Chef Kathy Casey
Lucky Louie Fish Shack
Seattle
Poke is Hawaiian in origin, but has caught on stateside as fast-casual poke bowl concepts spring up coast to coast. Chef Kathy Casey of Lucky Louie Fish Shack in Seattle creates a sweet-spicy dressing for her rendition, combining gochujang and honey to toss with cubes of salmon or ahi runa. Kimchi, green apple and scallions add interest to the mix, which is served over steamed rice studded with cooked sorghum. The poke also works well over crisp greens in the well-loved bowl format.
Ingredients
Korean honey poke dressing
1 cup soy sauce
3/4 cup sesame oil
1/2 cup orange blossom honey
1/4 cup minced ginger
6 tbsp. gochujang
1 tbsp. minced garlic
1/2 tsp. kosher salt
3/4 tsp. crushed red pepper flakes
Poke
1/2 pound ahi tuna or sockeye salmon, diced into 1/3-inch cubes
3 tbsp. Korean Honey Poke Dressing (recipe above)
1/2 cup small diced green apple or Asian pear
1/4 cup drained and chopped kimchi
1/4 cup diced white onion
1/4 cup thinly sliced green onion
1 tbsp. toasted black and white sesame seeds
Steamed rice with sorghum
Steps
1. For dressing, whisk all ingredients together until smooth. Store refrigerated for up to 2 weeks; stir well before using.
2. For poke, in medium bowl, toss all ingredients together. Divide steamed rice-sorghum blend among 2 bowls. Serve immediately.
Photo courtesy of National Honey Board