Gochujang Glazed Salmon with Kimchi Fried Rice
An elevated take on the classic gochujang glazed salmon, served on a bed of homemade kimchi fried rice. This dish combines contrasting textures and flavours, introducing a fresh pear garnish for zest.
- Total
- 30 min
- Serves
- 4
- Level
- Adventurous
Created with Pantry Bliss
Ingredients
4 servings
For the Salmon
- 4 pieces salmon fillets, skin-on, about 150-200g each
- 60 grams gochujang, fermented Korean chili paste
- 30 grams honey, or maple syrup
- 30 grams soy sauce, dark soy sauce preferred
- 15 millilitres sesame oil, to taste
- 2 stalks spring onions, finely sliced for garnish
For the Kimchi Fried Rice
- 400 grams day-old cooked rice, preferably short-grain rice
- 150 grams kimchi, chopped
- 4 cloves garlic, minced
- 10 grams ginger, minced or grated
- 1 large carrot, small diced
- 100 grams peas, fresh or frozen
- 2 large eggs, beaten
- to taste salt
- to taste black pepper
For the Garnish
- 1 large fresh pear, thinly sliced
- Prep
- 15 min
- Marinate
- 10 min
- Cook
- 15 min
About this recipe
This dish draws inspiration from the classic flavours of Korean cuisine and modern plating techniques. Elevated representations of traditional dishes highlight their history while appealing to contemporary tastes, as seen in the work of chefs like David Chang. The introduction of the fresh pear adds a unique twist, complementing the spicy glaze with sweetness, thus enhancing the overall dining experience. The balance of textures between the tender salmon, soft kimchi rice, and crisp pear slices showcases the beauty of Korean flavours in an innovative manner.
Method
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Step 1: Prepare the Gochujang Glaze
In a small bowl, whisk together gochujang, honey, soy sauce, and sesame oil until smooth. Let it sit to combine flavours for about 10 minutes.
-
Step 2: Marinate the Salmon
Place salmon fillets in a dish and pour the gochujang glaze over them, ensuring they are fully coated. Allow to marinate for 10 minutes while preparing the rice.
Ensure the salmon is not left to marinate for too long as the glaze can be quite intense. -
Step 3: Cook the Kimchi Fried Rice
In a large skillet, heat a splash of oil over medium-high heat. Add garlic and ginger; sauté for 1 minute until fragrant. Stir in the diced carrot and cook for an additional 2 minutes. Add chopped kimchi and continue to sauté for 3 minutes to heat through. Increase heat and add the cooked rice, breaking it apart with a spatula. Stir well to combine all ingredients. Add peas and cook for another 2-3 minutes, until everything is heated through and the rice is slightly crispy. Create a well in the centre of the rice and push the mixture to the sides. Pour beaten eggs into the well, scrambling until just set before mixing through the rice. Season with salt and pepper to taste.
Avoid burning the garlic and ginger; lower the heat if necessary. -
Step 4: Cook the Salmon
In a clean skillet, heat a splash of oil over medium-high heat. Carefully place the marinated salmon fillets, skin-side down. Cook for 5-6 minutes without moving them, allowing the skin to become crispy. Brush more glaze on top while cooking. Flip carefully and glaze the other side; cook for an additional 3-4 minutes or until the salmon is just cooked through (internal temperature of 60°C).
Avoid overcooking the salmon; it should be cooked just until it flakes easily. -
Step 5: Assemble the Dish
On a large plate, create a bed of kimchi fried rice. Place a salmon fillet on top, drizzled with additional gochujang glaze. Garnish with fresh pear slices and sprinkle with sliced spring onions.
Tips
- Use lightly charred green beans on the side for added texture and freshness.
- Substitute salmon with firm tofu for a vegetarian option. Adjust the glaze for sweetness since tofu doesn't have natural fat.
- The kimchi fried rice can be made a day ahead and reheated; this will deepen its flavour.
- Explore different types of fermented vegetables if kimchi is not available; pickled daikon also works well.
Equipment
- large skillet
- medium bowl
- small saucepan
- whisk
- chef's knife
- cutting board
- tongs
Serve it with
Sides
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Crispy Korean Fried Chicken
The fried chicken complements the dish's spice while providing a crunchy contrast and adds protein.
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Sesame Spinach Salad
A light and fresh spinach salad dressed with sesame oil balances the richness of the salmon.
Goes well with
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Miso Soup
A warm miso soup can serve as an excellent starter that harmonizes the umami flavours.
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Mango Sticky Rice
This traditional dessert's sweetness and creamy texture are a delightful end to a spicy meal.
Drinks
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Green Tea
Green tea's subtle bitterness refreshes the palate and enhances the meal without overwhelming it.
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Sake
The delicate flavours of sake pair beautifully with salmon and add elegance to the dining experience.
Created by a home cook with Pantry Bliss’s AI recipe creator and shared with the community. Always check recipes for allergens and cook food to safe temperatures.
