I prepared 400g of raw salmon to make salmon tadaki. Wash salmon in running water once and thoroughly wipe the water with a kitchen towel.

Sprinkle 1 tablespoon of cooking wine and herb salt in a bowl, then add salmon and sprinkle 2 tablespoon of cooking wine and herb salt on top of salmon. Leave it in the refrigerator for more than 30 minutes and let it ripen. You can sprinkle salt and pepper instead of herb salt. I prepared salmon 4 centimeters thick.

Melt 1 tablespoon of butter in a frying pan and lightly coat the salmon with starch. Place salmon on medium heat.

Bake it for 10 seconds. Then the outside will be golden and the inside won't be cooked at all. It's called tadaki when it's slightly cooked on the outside.

Wash ripe kimchi three or four times in water and squeeze the water out. Chop ripe kimchi into 1cm wide pieces.

Add 2 tablespoons of perilla oil, 1 tablespoon of sesame seeds, 1 tablespoon of sugar, and 1 tablespoon of chopped green onion to the ripe kimchi and mix them. It's really good to add a lot of seasoned ripe kimchi and roll it with gimbap.

I made tartar sauce with 2 tablespoons of mayonnaise, 1 tablespoon of plain yogurt, 1 tablespoon of chopped onion, 1 tablespoon of chopped pickle, 2 tablespoon of lemon juice, pepper and parsley powder.

I put tartar sauce on salmon tadaki and put radish sprouts on it. I also added seasoned ripe kimchi, Chosanggang, and Lakkyo.

Salmon tadaki is perfectly made. Salmon tadaki that melts in your mouth is really good. You have to use fresh salmon for tadaki fresh salmon. If it's frozen salmon, you have to cook it thoroughly.