A Korean food set is a fun way to bring several flavors and textures to the table at once. This seafood-focused version combines grilled salmon and shrimp with mushrooms, carrots, leafy greens, and a simple savory dipping sauce.

The colorful arrangement makes it suitable for a shared meal, while the straightforward preparation keeps it manageable for home cooking.

Ingredients

For the seafood, vegetables and marinade, you will need:

- 300 g salmon fillet

- 250 g shrimp, peeled and cleaned

- 150 g mushrooms, sliced

- 1 medium carrot, thinly sliced

- 1 small cucumber, thinly sliced

- 1 cup leafy greens

- 2 cloves garlic, finely minced

- 2 tbsp sesame oil, divided

- 1 tbsp soy sauce

- 1 tbsp lemon juice

- ½ tsp black pepper

- ½ tsp salt

- 1 tsp sesame seeds

- 1 tbsp chopped fresh parsley

For the dipping sauce, you will need:

- 2 tbsp Korean chili paste

- 1 tbsp rice vinegar

- 1 tsp honey

- 2 tbsp water

Instructions

The seafood marinates while the vegetables and sauce are prepared, so the steps follow that order:

1. Pat the salmon and shrimp dry with paper towels. Place them in separate bowls so the seasonings can be applied evenly.

2. Mix 1 tablespoon of sesame oil, soy sauce, lemon juice, minced garlic, black pepper, and salt in a small bowl. Brush this mixture over the salmon and shrimp.

3. Let the seafood sit for about 10 minutes while preparing the vegetables and dipping sauce.

4. Wash and prepare the vegetables. Slice the carrot and cucumber thinly, clean the mushrooms, and arrange the leafy greens on a large serving platter.

5. Prepare the dipping sauce by combining the chili paste, rice vinegar, honey, water, and the remaining sesame oil. Stir until smooth. Add a little more water if the sauce is too thick.

6. Heat a grill pan or outdoor grill over medium-high heat. Lightly oil the cooking surface if needed to prevent sticking.

7. Place the salmon on the hot grill and cook for about 4 to 6 minutes per side, depending on thickness. Cook until the center reaches 145°F (63°C) for a reliable food-safety result.

8. Grill the shrimp for about 2 to 3 minutes per side, or until they are fully cooked and opaque.

9. Place the sliced mushrooms and carrots on the grill. Cook until tender and lightly browned, turning them occasionally.

10. Transfer the cooked salmon, shrimp, mushrooms, and carrots to the prepared serving platter. Keep the cucumber and leafy greens fresh for contrast.

11. Sprinkle sesame seeds and chopped parsley over the seafood and vegetables.

12. Place the dipping sauce in a small bowl at the center or beside the platter. Serve immediately while the grilled ingredients are warm.

Tips for a Better Food Set

The key to this recipe is preparing each ingredient separately rather than combining everything in one pan. This keeps the different textures noticeable and gives the finished platter the colorful appearance associated with a shared Korean-style meal.

For the best presentation, place the salmon toward the center and arrange the shrimp, mushrooms, carrots, cucumber, and greens in separate sections around it. This makes every ingredient easy to see and lets everyone choose different combinations.

The dipping sauce can also be adjusted to taste. Add a little more honey for a gentler, sweeter flavor, or more chili paste for extra heat. For a milder sauce, use less chili paste and thin it with a little more water.

Serving Suggestions

Serve the seafood set with warm steamed rice for a more substantial meal. The rice works especially well with the dipping sauce and grilled vegetables. A small bowl of additional sauce can be placed on the table so each person can control how much they use.

For a lighter meal, skip the rice and serve the platter with extra fresh vegetables and leafy greens.

Any leftover dipping sauce can be kept covered in the fridge and served later with rice or raw vegetables.