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Sit down with these open-faced salmon sandwiches for lunch today.

Chicago chef Bill Kim marries Korean and American flavors in Korean BBQ. From kimchi-spiked potato salad to these drunken lamb chops, change up your typical barbecue fair. Try these blackened salmon po’ boys on for size.

This is my homage to the seafood po’ boys I eat every time I go to New Orleans. These iconic sandwiches are served on baguettes, but what many people don’t know is that the big Vietnamese population in New Orleans uses rice flour to make the baguettes for their po’ boys and their bahn mi, their traditional sandwiches. I take that adaptation a step further and use crispy rice cakes as the base for an open-faced sandwich. Feel free to use a baguette or even a hamburger bun in place of the rice cakes.

When you need very thinly sliced vegetables, like the cucumbers in this recipe, and you don’t have a mandoline, you can use a vegetable peeler instead of a knife to get superthin slices. Just run the peeler down the length of the cucumber to get long, thin slices, and then cut them into smaller pieces.

Reprinted with permission from Korean BBQ