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If you are not able to travel as much as you like this summer, you can still enjoy a culinary adventure at Roy’s Restaurants. Roy’s is offering a Global Tasting menu  – A Taste of Korea at Roy’s participating restaurants. Check out what is on the Korean inspired menu. 

Disclosure: I was invited to dine as a guest of Roy’s received a complimentary meal in exchange for this post. As always, all opinions are 100% my own.

Hello Friends! While I was not able to travel overseas this summer, let me tell you about my recent visit to Roy’s. I was invited to a media tasting of their current offerings and what a delicious evening it was! These newly curated dishes are fabulous options for a weeknight or weekend dining experience with friends.

Roy’s Taste of Korea menu features creatively fashioned dishes with a unique combination of Hawaiian and Korean flavors that are an integral part of Roy Yamaguchi’s heritage. The three-course prix fixe menu takes guests on a culinary adventure to Korea, without the travel.

You may remember a while back, I went to the first segment of the Global Tasting menu, A Taste of Japan at Roys. 

The Crispy Calamari Salad with a tangy Miso sesame dressing was a tasty start to our dinner. The Wagyu Beef Mandu was so good that I’m pretty sure we ate it before I could catch a photo. 

For my main dish, I enjoyed the Sesame Crusted Salmon Bibimbap. A refreshing taste on salmon and perfect for a light, summer meal. My husband tried the Galbi Boneless Beef Short Ribs and said they were terrific.

Of course we decided to end the evening with dessert. The Asian Style Cotton Cheesecake was so light and refreshing and beautifully served with a Sesame Seed Lace Tuile, offering a nice blend of sweet and salt.

If you have never tried Roy.s famous Melting Hot Chocolate Soufflé, just know that it was absolutely divine. It is served with a decorative Raspberry Coulis and
Vanilla Bean Ice Cream.

The Taste of Korea menu consists of the following offerings:

Appetizer:

• Wagyu Beef Mandu: Korean Dumpling – Firecracker dipping sauce OR
• Crispy Calamari Salad: Asian Pear – Sesame Miso Dressing

Entrée:

• Galbi Boneless Beef Short Ribs: Kim Chee Mash – Bok Choy Mung Bean Sprouts OR
• Sesame Crusted Salmon Bibimbap: Shiitake Mushrooms – Spinach – Gochujang Quail Egg

Dessert:

• Asian Style Cotton Cheesecake: Lychee Sauce – Macerated Asian Pears – Sesame Seed Lace Tuile

I must say that all of the dining experiences I’ve every had at Roy’s have been quite memorable. I am happy to share that the people at Roy’s have allowed me to share their recipe for the Sesame Crusted Salmon Bibimbap below.

Roy’ s Restaurant is located at
321 W Katella Avenue
Anaheim, CA 92802

Taste of Korea: Sesame Crusted Salmon Bibimbap

Ingredients:

4 each 7-oz salmon fillets

4 tbsp black & white sesame seeds

3 cups steamed rice

4 oz gochujang sauce (recipe below)

4 oz prepared kim chee

8 oz fresh spinach

1 ½ tbsp sesame miso dressing (recipe below)

4 oz julienne carrots, 3 inch in length, lightly sautéed

4 oz shiitake mushrooms, thinly sliced and deep fried until crispy

4 quail eggs

To prepare Gochujang Sauce:

 ½ cup gochujang paste

1/3 cup Momoya kim chee base

1 tbsp yuzu juice

½ lime, juiced

2 tbsp granulated sugar

1 tsp honey

1 ½ tbsp seasoned rice wine vinegar

1 tsp sesame oil

• Whisk together all ingredients in a mixing bowl until well combined.

To prepare Sesame Miso Dressing:

 1/3 cup white sesame seeds

½ cup seasoned rice wine vinegar

1 tbsp yuzu juice

½ tbsp soy sauce

¼ cup granulated sugar

½ tbsp dry mustard powder

1 tbsp roasted garlic paste

1 tsp ground pepper

1 tbsp white miso paste

3 tbsp sesame oil

2 tbsp vegetable oil

• Blend sesame seeds on high in a blender until finely ground.  
• Add remaining ingredients except oils and blend until combined.  
• With blender on, gradually add oils in a thin steady stream until emulsified.

To serve Sesame Crusted Salmon Bibimbap:

• Sauté spinach and allow to cool.  Dress cooled spinach in 1 ½ tbsp of sesame miso dressing.  Set aside.
• Brush 1 oz. of gochujang sauce around the rim of a serving bowl as pictured.
• Place ¾ cup of steamed rice in the center of the bowl.
• Arrange kim chee, sesame spinach, sautéed carrots and crispy shiitake mushrooms around rice.
• Season salmon fillets with salt & pepper.  Dredge half of the fillet in black & white sesame seeds.  
• Heat 1 tbsp. of vegetable oil in a nonstick skillet over medium-high heat.  Sear salmon on both sides until golden brown (about 3 minutes per side for medium-rare depending on thickness).
• Place cooked salmon on top of steamed rice and garnish with sunny side up quail egg.

Which menu item would you love to try?